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.
When cooking, sometimes one gets suspicions like "Maybe that's too much onion" or "Maybe that's not enough water" or "Maybe this recipe is too easy". Trust those feelings, not this recipe.I love sweet potato and peanut stew. I've made it before. Upon completing this delightfully simple and starchy slow-cook, I was horrified to see the result was a dirty, chunky, hateful puddle. The leftovers are now sitting in the fridge waiting to go bad, so I can finally drain this sewage back into the garbage where it belongs.In fact, this recipe was so bad that my girlfriend yelled at me for ruining dinner and then I had to pay for her to eat McDonalds. McDonalds! Now she's even more mad at me because I made her gain weight.Save your time. Save your relationship. Don't cook this stew.
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