[at-l] Sweet potato recipe in case any one else wants it

>>Does anyone have any good stew or similar recipes that include
>>sweet potatoes? They seem to dry well, and they're filling and
>>nutritious.
>
>This is from my Moosewood Cookbook, by Mollie Katzen.
>---
>GYPSY SOUP
>... a delicately spiced Spanish-style vegetable soup...
>About 45 minutes to prepare
>Yield: 4 to 5 servings
>NOTE: Chickpeas need to be cooked in advance (canned=ok)
>
>The vegetables in this soup can be varied.  Any orange vegetable
>can be
>combined with any green.  For example, peas or green beans could
>replace --
>or augment -- the peppers.  Carrots, pumpkin, or squash could
>fill in for
>the sweet potatoes.  Innovate!
>
>2 medium-sized ripe tomatoes
>2 tbsp. olive oil
>2 cups chopped onion
>3 medium garlic cloves, crushed
>1 stalk celery, minced
>2 cups peeled, diced sweet potato
>1 tsp. salt
>2 tsp. mild paprika
>1 tsp. turmeric
>1 tsp. basil
>a dash of cinnamon
>a dash of cayenne
>1 bay leaf
>3 cups water
>1 medium bell pepper, diced
>1 1/2 cups cooked chick peas
>
>1) Heat a medium-sized saucepanful of water to boiling.  Core
>the tomatoes,
>and plunge them into the boiling water for a slow count of 10.
>Remove the
>tomatoes and peel them over a sink.  Cut them open; squeeze out
>and discard
>the seeds.  Chop the remaining pulp and set aside.
>
>2) Heat the olive oil in a kettle or Dutch oven.  Add onion,
>garlic, celery,
>and sweet potato, and sauté over medium heat for about 5
>minutes.  Add salt,
>and sauté 5 minutes more.  Add seasonings and water, cover, and
>simmer for
>about 15 minutes.
>
>3) Add tomato pulp, bell pepper, and chick peas.  Cover and
>simmer for about
>10 more minutes, or until all the vegetables are as tender as
>you like them.
>Taste to adjust seasonings, and serve.
>
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