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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup water
- 2 teaspoons ground cumin
- 1 can (28 ounces) diced tomatoes undrained
- 1 cup fresh cilantro leaves
- 3 garlic cloves halved
- 1/4 teaspoon smoked paprika
- 1/2 cup chunky peanut butter
- 1 can (15 ounces) garbanzo beans or chickpeas rinsed and drained
- 3 pounds sweet potatoes (about 6 medium), peeled and cut i
- 8 cups chopped fresh kale
- chopped peanuts and additional cilantro leaves optional
- Carbohydrate 7.83468645833333 g
- Cholesterol 0 mg
- Fat 7.26366847916667 g
- Fiber 2.35652707988818 g
- Protein 4.36441775 g
- Saturated Fat 1.16054319166667 g
- Serving Size 1 1 servings (2-1/2 quarts). (317g)
- Sodium 213.092941667668 mg
- Sugar 5.47815937844515 g
- Trans Fat 0.413720179166667 g
- Calories 104 calories
Place the first eight 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.
