Toss in some fresh spinach for the last few minutes of cooking, and then serve with rice, or quinoa, or just as is. Adjust the heat levels to your personal preferences. This is also nice garnished with some chopped, roasted peanuts and/or some fresh cilantro.
Slow Cooker West African Sweet Potato and Peanut Stew
1 large sweet potato, peeled and cubed (about three cups)
1 small white onion, peeled and diced (about one cup)
1 15-ounce can diced tomatoes with their juice
4 cups water
1/2 cup peanut butter (smooth or crunchy)
2 cloves garlic, minced
1 teaspoon grated fresh ginger (or a half teaspoon of powdered ginger)
1/4-1/2 teaspoon ground chipotle pepper
1 teaspoon smoked paprika
1/2 teaspoon salt
4 cups fresh baby spinach
Combine all ingredients, except the spinach, in your crock pot. The peanut butter will incorporate as this cooks, so don’t worry about adding it in as a lump. Cook on high for 3-4 hours, or on low for 6 hours. When the sweet potatoes are tender, stir in the spinach, cover, and let it cook for another 10-15 minutes, or until the spinach is wilted. Taste and adjust the salt and seasonings, if needed. Serves 4 to 6.
Thanks for reading,
-Angela
Oh, my … that looks SO good!!!
It looks absolutely fantastic. Great job coming up with something on the fly like that!
Wow. It's way more interesting than I ever imagined. I will get the ingrediants tommorow.
Hope you like it–you can really adjust just about anything, and you can use regular paprika if you don't have smoked. The peanut butter makes it rich.
The whole thing sounds amazing! I haven't worked with peanut butter much in my savory dishes, but I want to try more. This really inspires me. Thanks Angela!
Looks good. Nice combination.
I'm putting this on tonight's menu!
That is just beautiful! My mouth is watering!
Thanks everyone! It is definitely going into our standard rotation–very easy, very yummy.
I saw this recipe on the NC Sweet Potato FB page. I love the simplicity of this dish and I am sure it is yummy.
Sandhya.
I've never worked with a sweet potato, and don't care for how they taste. I love normal potatoes, though. I wonder how easy it would be to replace with red potatoes, or if that would mess it all up.
Red potatoes would definitely work, but you might want to replace the sweetness with something like sweet red pepper, just to balance out the spice–let me know if you try it!
I made this dish tonight and it was fabulous. Since we love peanut butter, I added a bit more than the recipe called for. I also served it over cous cous instead of rice. This one is a keeper!!
So glad you liked it! I have made it with extra PB and enjoyed it.
Hi, this looks amazing, but I am avoiding tomatoes at the moment, any suggestion what may be used instead? I thought maybe a combo of crushed pineapple and vegetable broth…
Hi Mark: The pineapple would do a good job of adding in some acidity, but it might make it too sweet. I think I would try some roasted red peppers (assuming you can do nightshades) along with a little vinegar or lemon juice for some acidity. If you do try it with the pineapple I would love to know how it turns out.
Made it tonight – loved it! Greater than the sum of its parts – so easy yet complex flavors. May use a bit more peanut butter in the next batch as that flavor was subtle but excellent. Thanks for sharing, Angela!!
Thank you, Janice!
Made it last night. For some reason the peanut butter chunks didn’t incorporate so I ended up putting the stew in a blender after it cooked and making it a soup. This really helped mix up all the flavors and it was delicious!
Thanks for the recipe!
So glad you liked the recipe!