Do you find yourself eating more sweet potatoes in the fall & winter?
I know I do. I love them so much. Just search this site for sweet potatoes and I have many recipes to offer. But this savory sweet potato stew is a perfect fall recipe. Here I’ve used 3 varieties of sweet potatoes, combined with some red peppers, onions, garlic, ginger, lime juice, peanut butter, coconut milk and warming spices like Aleppo pepper and Ras el hanout.
I add a sprinkling of roughly chopped chipotle peanuts for some added spice and crunch.
I used 3 varieties of sweet potato that I found at my neighborhood farm market. The Covington sweet potato is the most common type that you will usually find at the grocery store. They also had Garnet potatoes which have a deeper red jacket, but only a slightly more orange interior. And I picked up some O’Henry potatoes, which are white sweet potatoes with a much more subtle sweet flavor.
This peanut stew is more savory than sweet with the perfect spiciness, creaminess and crunch.
I love the difference in the texture and flavor of the potatoes. And just the thick, rich broth alone is so delicious!
I’m going to do more to add sweet potatoes to my daily diet all year round. But I’m glad to be slurping on this sweet potato stew all fall and winter!
- 3 pounds of peeled and cubed sweet potatoes (several varieties or just one)
- 2 red bell peppers, cored, seeded and chopped
- 1 medium onion, chopped
- 6 cloves of garlic, minced
- juice of 1 lime
- 2 Tablespoons of grated ginger
- 1 teaspoon of ground allspice
- 1 teaspoon of Ras el hanout
- ¼ teaspoon of Aleppo pepper
- 2 Tablespoons of peanut oil
- 6 cups of vegetable broth
- 1 cup of peanut butter
- 1 (13.5 ounce) can of coconut milk
- 1 (6 ounce) can of tomato paste
- 1 teaspoon of salt
- a few grinds of freshly cracked pepper
- spicy peanuts, roughly chopped for garnish
- Heat the oil in a 4-6 quart dutch oven.
- Add the red peppers and the onion; cook and stir for 5 minutes or until the vegetables are tender.
- Add the garlic, ginger, allspice, Aleppo pepper, Ras el hanout and cook for 1 minute.
- Add the tomatoes, broth and tomato paste and bring to a boil.
- Simmer, covered, for 30 minutes.
- Whisk together the peanut butter and coconut milk until smooth.
- Stir into the stew and simmer for another 5-10 minutes.
- Stir in lime juice.
- Serve, topped with chopped spicy peanuts if desired.
Shop your local farm markets first!