Rating: 4.5 stars
30 Ratings
  • 5 star values: 21
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

The savory broth and chunks of hearty sweet potatoes make this vegetarian stew satisfying enough to serve for dinner.

Recipe by David Joachim
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

457 calories; fat 28g; saturated fat 11g; carbohydrates 43g; mono fat 9g; poly fat 6g; insoluble fiber 8g; sugars 14g; protein 12g; vitamin a 19540.9IU; vitamin c 45.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 6mg; vitamin b6 0.6mg; folate 57.2mcg; sodium 799mg; potassium 974mg; calcium 72mg; iron 2.8mg.
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