Taste of Home
African Peanut Sweet Potato Stew
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 8 servings (2-1/2 quarts).
Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. —Alexis Scatchell, Niles, Illinois
Ingredients
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1 can (28 ounces) diced tomatoes, undrained
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1 cup fresh cilantro leaves
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1/2 cup chunky peanut butter
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3 garlic cloves, halved
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2 teaspoons ground cumin
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1 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon smoked paprika
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3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 cup water
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8 cups chopped fresh kale
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Optional: Chopped peanuts and additional cilantro leaves
Directions
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1.
Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water.
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2.
Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.
Nutrition Facts
1-1/4 cups: 349 calories, 9g fat (1g saturated fat), 0 cholesterol, 624mg sodium, 60g carbohydrate (23g sugars, 11g fiber), 10g protein.
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