Description
I came across an African sweet potato stew recipe a few years ago, and adapted it to suit our taste. It is very flavorful and just a bit spicy – just right for cold days! This recipe makes a lot of stew, so it may be halved for a smaller portion, but also freezes very well.
Ingredients
- 1 onion, chopped
- 2 small jalapeno peppers, seeded and chopped
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon red pepper flakes
- 4 cups water
- 2 ½ pounds sweet potatoes, peeled and chopped into 2-inch pieces
- 2 (15 ounce) cans diced tomatoes, drained
- 2 (15 ounce) cans chickpeas, drained and rinsed
- ¼ cup peanut butter
- 1 (15 ounce) can sliced green beans, drained
Instructions
- Place onion
- jalapeno peppers
- garlic
- ginger
- cumin
- salt
- coriander
- cinnamon
- and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes
- tomatoes
- chickpeas
- and peanut butter.
- Set cooker to Medium-High
- cover
- and cook until sweet potatoes are tender and stew has thickened
- about 6 hours. Stir in green beans
- cover
- and continue cooking until beans are heated through
- 15 to 20 minutes.
Prep Time: 30 mins
Cook Time: 6 hrs 15 mins
Total Time: 6 hrs 45 mins
Servings: 10