Slow-Cooker Peanut-Sweet Potato Stew

Slow-Cooker Peanut-Sweet Potato Stew Recipe
Photo: Ryan Benyi; Styling: Stephana Bottom
Your humble jar of peanut butter just became tonight's star ingredient, adding flavor and protein to this simple vegetarian meal.


Serves 4

Recipe Time

Prep: 20 Minutes
Cook: 5 Hours

Nutritional 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


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


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.

October 2009
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