Your humble jar of peanut butter just became tonight's star ingredient, adding flavor and protein to this simple vegetarian meal.
6 small sweet potatoes, peeled, cut crosswise into 3/4-inch slices (about 2 lb.)
3 red onions, thinly sliced
1 14.5-oz. can diced tomatoes
5 sprigs plus 1/2 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
Salt and pepper
1/2 cup creamy or crunchy peanut butter
How to Make It
Stir together potatoes, onions, tomatoes, parsley sprigs, cumin, allspice, salt, pepper and 2 cups water in a slow cooker until thoroughly combined. Cover and cook for 4 to 5 hours on high. Discard parsley sprigs.
Just before serving stew, stir in chopped parsley and peanut butter. Serve hot in bowls.