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
- 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
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.