Tuesday, May 21, 2013

Crockpot West African Sweet Potato and Peanut Stew

This is a stew that I will certainly be making again! We both love peanuts so anything incorporating the flavor into the dish is usually a winner around here.


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

Honestly, the only "prep" you have to do is peel a sweet potato (or two) and chop an onion. Cook it on HIGH for 3-4 hours or LOW for 6 hours. Stir in the spinach at the end and let it wilt. This is really good served over brown rice, couscous, quinoa or just have it by itself!