African Sweet Potato Stew
I created this excellent recipe when I was desperate to add a vegetarian dish to our Easter menu. Even the nonvegetarians loved it!—Phyllis Good, author of Stock the Crock101 Best Slow Cooker recipes here.15 Slow Cooker Breakfasts to Simplify Your Morning Routine.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
- 1 teaspoon garlic powder
- 1/4 cup peanut butter
- 1 tablespoon lime juice
- 1/4 teaspoon cayenne pepper
- 2 tablespoon tomato paste
- 5 cup peeled chopped sweet potatoes
- 3 cup sliced (or halved if small) fresh white mushrooms
- 1 1/2 cup small cubes of fresh pineapple
- 3/4 cup uncooked green lentils
- 2 teaspoon curry powder
- 1 teaspoon finely grated fresh ginger or 1â„4 teaspoon groun
- 3 cup vegetable broth
- 1 cup chopped fresh spinach leaves lightly packed
- 1/3 cup chopped peanuts for garnish
- Carbohydrate 8.64013708316576 g
- Cholesterol 0 mg
- Fat 11.3232154192236 g
- Fiber 2.36225415921011 g
- Protein 6.35978312599658 g
- Saturated Fat 1.71805937553306 g
- Serving Size 1 1 Serving (212g)
- Sodium 442.733562516826 mg
- Sugar 6.27788292395565 g
- Trans Fat 0.538353750067808 g
- Calories 150 calories
Grease the interior of the slow cooker crock with nonstick cooking spray.Combine the sweet potatoes and next 10 ingredients (through broth) in the prepared crock and mix well.Cover. Cook on Low 3 to 4 1/2 hours, or until the sweet potatoes, lentils, and onions are tender.Add the chopped spinach leaves, peanut butter, and lime juice. Stir well. Cook just until heated through.Serve in bowls. Top with chopped peanuts.Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House.
