Save on Pinterest

African Peanut Sweet Potato Stew

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
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings (2-1/2 quarts)

Ingredients

  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup fresh cilantro leaves
  • 1/2 cup chunky peanut butter
  • 3 garlic cloves, halved
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon smoked paprika
  • 3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 cup water
  • 8 cups chopped fresh kale
  • Chopped peanuts and additional cilantro leaves, optional

Directions

  • 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.
  • 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.

Recommended Video