Instructions

1. 1
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
2. 2
   Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.
3. 3
   Add the diced sweet potatoes to the pot and stir well to coat them with the onion and tomato mixture.
4. 4
   Pour enough water into the pot to cover the sweet potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15–20 minutes, or until the sweet potatoes are tender.
5. 5
   Add the cooked corn and beans to the pot. Stir gently to incorporate them into the stew.
6. 6
   Season with salt and black pepper to taste. Adjust the seasoning according to your preference.
7. 7
   Continue to simmer the stew for another 5–10 minutes to allow the flavors to meld together.
8. 8
   Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving.