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Creamy Peanut & Sweet Potato Stew

creamypeanut

Featured in March 2010  Gluten Free Vitamins Newsletter

  • Lg box GF vegetable broth
  • 4 sweet potatoes peeled and cut in to 1’’ cubes
  • 2 onions diced
  • 2 cloves of garlic minced
  • 2 tbsp of minced ginger
  • Olive oil, to coat pan
  • Hot sauce, to taste
  • Half a cup peanut butter, smooth
  • 6 cups of spinach
  • 2 sliced carrots
  • 1 green pepper sliced
  • Salt to taste
  1. Coat a large sauce pan with olive oil, heat over medium, sauté onion and green pepper for 3-4 minutes stirring frequently.
  2. Add the sweet potatoes, carrots and garlic, cook for one minute then add ginger, salt and hot sauce.
  3. Pour in broth, simmer and stir in peanut butter. Reduce heat, to low, so peanut butter won’t separate, stir occasionally until sweet potatoes are tender, around half an hour.
  4. When potatoes are cooked, add spinach, cook a few more minutes until spinach is cooked.
  5. Can eat plain or served over rice.

I think this would be easy to adapt to a slow cooker, but I haven’t tried it. This is one of my favorite stews. Enjoy.

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