African Sweet Potato Stew

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Are you all still using up Thanksgiving leftovers?  I know I am!  If you have extra sweet potatoes still in your pantry, this is the recipe for you.  My husband brought this recipe home from work one day years ago.  I was skeptical at first because… peanut butter in stew?!  Too weird!  But he assured me it was good so I tried it.  He was right! (Don’t tell him I said that.)  The flavors in this are different than anything I’d ever had, for sure, but they all complement each other so well.  The peanut butter just adds creaminess and a nutty background to the spicy stew.  Garnished with some chopped peanuts (if you like the extra salty crunch) and hit with the juice of a lime wedge, it’s a seriously delicious flavor profile!  ~Erin

Ingredients:

  • 1 ¼ lbs. (4 to 5 cups) peeled and cubed sweet potatoes
  • 2 (10 oz. each) cans diced tomatoes & green chiles (I use one regular and one mild, Ro-Tel brand.)
  • 1 (16 oz.) can red beans, drained & rinsed
  • 1 (14.5 oz.) vegetable broth (or chicken broth)
  • ½ c. water
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, minced or pressed
  • 1 tsp. fresh ginger or ginger paste OR ½ tsp. ground ginger
  • ½ tsp. salt
  • 1 tsp. cumin
  • ¼ tsp. black pepper
  • 3 T. creamy peanut butter
  • Optional garnishes (but highly recommended):  chopped dry roasted peanuts, lime wedges, chopped green onions

Instructions:

Combine first 12 ingredients (all except peanut butter) in a slow cooker.

Cover and cook on low for 7-8 hours or high for 4 hours, until vegetables are tender.

Spoon ½ cup cooked stew liquid into a small bowl.  Add peanut butter to liquid and whisk until well combined.  Stir mixture into the stew.

Garnish each serving with chopped dry roasted peanuts (trust me on this – it’s good!) and lime  (also good!).

WW Freestyle Info.:  Recipe makes 8 servings at 9 ounces (about a cup) per serving.  Each serving is 4 points.

African Sweet Potato Stew

African Sweet Potato Stew

    Ingredients:
  • • 1 ¼ lbs. (4 to 5 cups) peeled and cubed sweet potatoes
  • • 2 (10 oz. each) cans diced tomatoes & green chiles (I use one regular and one mild, Ro-Tel brand.)
  • • 1 (16 oz.) can red beans, drained & rinsed
  • • 1 (14.5 oz.) vegetable broth (or chicken broth)
  • • ½ c. water
  • • 1 medium onion, chopped
  • • 1 medium red bell pepper, chopped
  • • 2 cloves garlic, minced or pressed
  • • 1 tsp. fresh ginger or ginger paste OR ½ tsp. ground ginger
  • • ½ tsp. salt
  • • 1 tsp. cumin
  • • ¼ tsp. black pepper
  • • 3 T. creamy peanut butter
  • • Optional garnishes (but highly recommended): chopped dry roasted peanuts, lime wedges, chopped green onions
  1. Combine first 12 ingredients (all except peanut butter) in a slow cooker.
  2. Cover and cook on low for 7-8 hours or high for 4 hours, until vegetables are tender.
  3. Spoon ½ cup cooked stew liquid into a small bowl. Add peanut butter to liquid and whisk until well combined. Stir mixture into the stew.
  4. Garnish each serving with chopped dry roasted peanuts (trust me on this – it’s good!) and lime (also good!).

WW Freestyle Info.: Recipe makes 8 servings at 9 ounces (about a cup) per serving. Each serving is 4 points.

https://foursistersdish.com/2017/11/30/african-sweet-potato-stew/

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