Simmer, covered, until sweet potatoes and carrots are cooked tender.
Add the sweet potatoes, stock, chipotle chile and poblano chiles and cook at a simmer until the sweet potatoes are tender and the chiles are soft, about 30 to 35 minutes.
Simmer until the sweet potatoes can be pierced with a knife, then add chopped kale and cook until wilted.
Bring to the boil over a high heat, reduce to medium-low and simmer until the sweet potatoes are just tender, about 25 minutes.
Reduce the heat, cover and simmer until the sweet potatoes become tender.
Bring to a boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes.
Wolfert makes the inspired suggestion of slow-simmering a whole head until sweet and tender, then mixing it with pork fat and a few fresh cloves, and stirring it through the cooked beans.
Add the chestnuts and chicken broth to the pan, cover and simmer until the chestnuts are quite tender and sweet, about 10 minutes.
In Egypt we make a wonderful lamb and okra stew with sweet tomatoes, onions and garlic allowing the lamb to simmer until it falls off the bone.
Add quartered sweet potatoes, stock, chipotle in adobo, and roasted poblano chiles, and simmer until potatoes are tender and chiles are soft.
Simmer until sugar dissolves.
