Sweet potato gumbo with cornbread muffins
A comforting and hearty sweet potato gumbo served with fluffy cornbread muffins.
Ingredients
Main Ingredients
- 1 cup onion diced
- 1 cup bell pepper diced
- 1 cup okra sliced
- 2 cups sweet potatoes diced
Cornbread Muffins Ingredients
- 1 cup cornmeal for muffins
- 1 cup milk room temperature
Instructions
Gumbo Preparation
- In a large pot, heat oil over medium heat. Sauté chopped onions, bell peppers, and garlic until golden, about 5 minutes.1 cup onion
- Add diced sweet potatoes and sliced okra. Stir for 2-3 minutes until they start to soften.1 cup bell pepper
- Pour in vegetable broth and let it simmer for 15-20 minutes, or until sweet potatoes are tender.1 cup okra
Cornbread Muffins Preparation
- Combine cornmeal, flour, sugar, baking powder, milk, and eggs in a separate bowl.2 cups sweet potatoes
Notes
This gumbo can be stored in the fridge for up to 4 days. It freezes well for up to 3 months. Reheat on the stovetop on low heat for best results.
I found that the gumbo tastes even better the next day as the flavors meld together beautifully.