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Slow-Cooker Peanut-Sweet Potato Stew

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 20 mins
Cook time 5 hrs
Yield Serves 4
Your humble jar of peanut butter just became tonight's star ingredient, adding flavor and protein to this simple vegetarian meal.

Ingredients

  • 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

Nutrition Information

  • calories 318
  • fat 11 g
  • satfat 2 g
  • protein 10 g
  • carbohydrate 47 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • sodium 529 mg

How to Make It

  1. 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.

  2. Just before serving stew, stir in chopped parsley and peanut butter. Serve hot in bowls.