Crock-Pot Spicy Sweet Potato & Peanut Stew

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Lately I’ve been trying to think outside the box when creating recipes. I’ve used grape juice to marinate carrots and have topped zucchini pasta with a white wine sauce and the results were incredible. This creation is another notch on the creativity belt.

Crock-Pot Spicy Sweet Potato & Peanut Stew

Since March 1st in National Peanut Butter Lovers Day, this recipes feature my all-time favorite food in a unique way. This Spicy Sweet Potato & Peanut Stew is a riff on an African stew, but I was short on time this weekend, so I threw all the ingredients in the crock-pot and hoped for the best. The result is an easy-to-make stew that cooks while you are out and punches you in the mouth with flavor. Plus, the combination of sweet potatoes and peanut butter creates a stew that is rich in healthy carbs, fats and protein for a one-bowl meal that will leave you feeling satisfied.

Crock-Pot Spicy Sweet Potato & Peanut Stew

Makes 3-4 servings (a serving is about 2 cups)

Ingredients:
3 cups sweet potato, roughly chopped (no need to peel)
3 large garlic cloves, chopped
1/2 cup crushed tomatoes
1 tablespoon tomato paste
1 teaspoon fine sea salt
1 teaspoon powdered ginger
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1/3 cup natural creamy peanut butter
4 cups water
chopped peanuts
fresh herbs (such as cilantro or parsley)

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Vegan & Gluten-free Crock-Pot Spicy Sweet Potato & Peanut Stew

Directions:

In a crockpot, combine the sweet potato, garlic, crushed tomatoes, tomato paste, sea salt, ginger, cumin, smoked paprika, cayenne, peanut butter and water. Heat on low for 8 hours or high for 6 hours. Once cooked (the potatoes should be very tender), blend with an immersion blender. Top with chopped peanuts and fresh herbs.

 

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