Sweet Potato and Sausage Stew
By Helen Hiserman
March 2006

1 lb. smoked turkey sausage link 2 small sweet potatoes, peeled and cut into ½'' pieces (2 cups) 1 medium green pepper, cut into 1" pieces (3/4 cup)

1 stalk celery, cut into ½" pieces (1/2 cup) ½ cup chopped onion 2 TBLS quick cooking tapioca 1 16-ounce can tomatoes, cut up 1 15-ounce can garbanzo beans, drained 1 cup beef broth

Cut sausage in half lengthwise; cut into 1" thick slices.
In a 3 ½, 4, 5, or 6 quart crockery cooker combine cooked sausage pieces, sweet potatoes, green pepper, celery, onion, and tapioca. Add undrained tomatoes, garbanzo beans, and beef broth.

Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 ½ to 5 hours. Makes 4 servings.

This is one of our family favorites, especially during the fall and winter season. It is a great meal with some cornbread or other dinner biscuit.