Sweet Potato Peanut Stew

1. In a large pot heat oil over medium heat. Add sweet peppers and onions; cook and stir for 5 minutes or until soft. Add garlic, ginger, allspice, and if desired, cayenne pepper; cook for 1 minute. Add sweet potatoes, broth, and tomato paste; bring to boiling. Reduce heat and simmer, covered, for 20 - 40 minutes or until potatoes are almost tender, stirring occasionally.

2. In a medium bowl whisk together coconut milk and peanut butter until smooth. Stir into stew and simmer gently until heated through, about 5 minutes. Top with mango slices. Serve with Toasted Peanut Butter Sandwich Bites, if desired.

Slow Cooker

Omit oil. In a 4-quart slow cooker combine peppers, onions, ginger, garlic, allspice, cayenne pepper if desired, sweet potatoes, broth and tomato paste. Stir to combine. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, in a medium bowl whisk together coconut milk and peanut butter. Stir into cooker until smooth. Serve with mango slices and Toasted Peanut Butter Sandwich Bites, if desired.

Toasted Peanut Butter Sandwich Croutons:

Spread 2 slices of white or wheat sandwich bread with peanut butter and top with 2 additional slices of bread. Brush both sides of each sandwich with oil or melted butter. In a skillet over medium heat, cook sandwiches until golden brown, turning once. Cut into cubes.