Sweet Potato with Abobora and Chuchu

Name: Sweet Potato with Abobora and Chuchu
Yield: 8
Ingredients: 6 medium onions (600 g), cut into wedges; 2 tablespoons of olive oil; 3 cups of water (720 ml); 600 g of sweet potato, cut into 2.5 cm cubes; 1/2 tablespoon of fresh thyme, chopped; 2 tablespoons of salt; 2 medium chuchus (640 g), peel removed, cut into 2.5 cm cubes; 500 g of ripe abobora, peel removed, cut into 2.5 cm cubes; 1/2 cup of chopped parsley

1
6 medium onions (600 g), cut into wedges
2
2 tablespoons of olive oil
3
3 cups of water (720 ml)
4
600 g of sweet potato, cut into 2.5 cm cubes
5
1/2 tablespoon of fresh thyme, chopped
6
2 tablespoons of salt
7
2 medium chuchus (640 g), peel removed, cut into 2.5 cm cubes
8
500 g of ripe abobora, peel removed, cut into 2.5 cm cubes
9
1/2 cup of chopped parsley

Ingredients

1
6 medium onions (600 g), cut into wedges
2
2 tablespoons of olive oil
3
3 cups of water (720 ml)
4
600 g of sweet potato, cut into 2.5 cm cubes
5
1/2 tablespoon of fresh thyme, chopped
6
2 tablespoons of salt
7
2 medium chuchus (640 g), peel removed, cut into 2.5 cm cubes
8
500 g of ripe abobora, peel removed, cut into 2.5 cm cubes
9
1/2 cup of chopped parsley

Directions

1
In a large pan, caramelize the onion in olive oil over low heat, stirring occasionally, until it's well done (around 1 hour)
2
Add 2 tablespoons of water and scrape the pan with a wooden spoon to release any browned bits
3
Add the sweet potato, thyme, salt, and remaining water
4
Cover and cook until the meat is tender (around 1 hour and 20 minutes)
5
Add the chuchu and let it cook for about 5 minutes
6
Add the abobora and cook for an additional 10 minutes or until the vegetables are al dente (add a little hot water if the cooking liquid starts to thicken)
7
Transfer to a serving dish and serve immediately
8
216 calories per serving