Simple Sweet Potato Stew

• 2 medium Sweet potatoes
• 4 1/2 Wiener sausage
• 1 Onion (minced)
• 150 ml Milk
• 1 Water
• 1 Consomme soup stock cube
• 1 tbsp Butter or margarine
• 1 tbsp White flour
• 1 pinch each Salt and pepper
• 1 dash Parsley
• 1 Vegetable oil

1. Cream the ingredients marked with until smooth to make beurre manie.
2. Thoroughly wash the sweet potatoes, cut them into large chunks and soak in water for 5 minutes.
3. Slice the wieners diagonally.
4. Heat the vegetable oil in a pressure cooker and stir-fry the ingredients in the following order: onions, then wieners, then the sweet potato.
5. When the onions become translucent, add some water (enough to barely cover the ingredients; they should be slightly above the water level.)
6. Once the water has boiled, remove any scum and add the consomme soup stock cube.
7. Cook in the pressure cooker for 5-7 minutes, then turn off the heat and let it sit.
8. Once the pressure has completely released, open the lid and add the milk.
9. Boil everything together gently over low heat.
10. Reduce the heat to low and melt in the beurre manie.
11. Continue simmering until the mixture thickens whilst constantly stirring.
12. Adjust with salt and pepper to taste, transfer to individual bowls, and garnish with parsley to finish.

sweet potatoes, sausage, onion, milk, water, cube, butter, flour, salt, parsley, vegetable oil

Taken from cookpad.com/us/recipes/151047-simple-sweet-potato-stew (may not work)