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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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; 28 g total fat; 11 g saturated fat; 6 g polyunsaturated fat; 9 g monounsaturated fat; 0 mg cholesterol; 799 mg sodium. 974 mg potassium; 43 g carbohydrates; 8 g fiber; 14 g sugar; 12 g protein; 0 g trans fatty acid; 19541 IU vitamin a; 46 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 57 mcg folate; 0 mcg vitamin b12; 72 mg calcium; 3 mg iron;

Reviews (3)

32 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
11/06/2018
One of my "go-to" recipes for fall and winter. I lost the original recipe from the magazine, but found it on line!! I tried to freeze and found that sweet potatoes change texture, but love the stew fresh.
Rating: 5 stars
12/11/2017
Wonderful flavor! Prepared as written, this is more like a soup than a stew. I added a can of Goya small white beans with the coconut milk and peanut butter and it still had way more broth than needed. Next time I¿ll try halving the amount of vegetable broth.
Rating: Unrated
02/03/2015
Did not like this at all. My husband loves peanut butter and couldn't eat it. He told me he didn't think it was possible to ruin peanut butter. No one could eat it but we tried since I hate wasting food. A huge pot out to the turkeys - hopefully they like it better than we did. :(
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