Recipes and Cooking Sweet Potato Peanut Stew 4.3 (30) 3 Reviews The savory broth and chunks of hearty sweet potatoes make this vegetarian stew satisfying enough to serve for dinner. By David Joachim David Joachim Facebook Instagram Twitter Website David Joachim has been a full-time food writer since 1993. He holds a master's degree in English language and literature from Binghamton University, where he taught writing classes for three years. He has authored, edited or collaborated on more than 50 cookbooks, including The Science of Good Food, an IACP Award winner and James Beard Award finalist, and A Man, a Can, a Plan, a series of cookbooks that has sold more than one million copies. He co-authored the Mastering Dough trilogy of cookbooks with James Beard Award-winning Philadelphia chef Marc Vetri. He co-wrote the Food Science column for Fine Cooking magazine from 2011 to 2018, and he writes DigestThis.news, a roundup of essential food news from farm to fork. He is also the Editorial Director of WickedKitchen.com, a plant-based food website. Learn about BHG's Editorial Process Published on January 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 8 Yield: 12 cups Jump to Nutrition Facts Ingredients 2 tablespoon canola oil 2 red sweet peppers, chopped (1 1/2 cups) 1 large onion, chopped (1 cup) 6 cloves garlic, minced 2 tablespoon grated fresh ginger 1 teaspoon ground allspice Cayenne pepper (optional) 2 pound sweet potatoes, peeled and cut in 1-inch peices (7 cups) 4 cup vegetable broth 1 6 ounce can tomato paste 1 14 ounce can unsweetened coconut milk 1 cup peanut butter Mango slices (optional) Toasted Peanut Butter Sandwich Bites )optional) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 457 Calories 28g Fat 43g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 457 % Daily Value * Total Fat 28g 36% Saturated Fat 11g 55% Sodium 799mg 35% Total Carbohydrate 43g 16% Total Sugars 14g Protein 12g Vitamin C 45.7mg 229% Calcium 72mg 6% Iron 2.8mg 16% Potassium 974mg 21% Folate, total 57.2mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.