Follow these steps for perfect results
Cooking spray
Onion
diced
Green bell pepper
diced
Sweet potato
diced, peeled
Diced tomatoes
canned, undrained
Peanut butter
creamy
Chicken broth
fat-free, less-sodium
Brown sugar
Ginger
minced, bottled
Ground red pepper
Peanuts
chopped
Coat a Dutch oven with cooking spray and heat over medium-high heat.
Add diced onion and green bell pepper to the pot, coat with cooking spray, and saute for 3 minutes until softened.
Stir in diced sweet potato, diced tomatoes, creamy peanut butter, chicken broth, brown sugar, minced ginger, and ground red pepper.
Cover the Dutch oven and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 40 minutes, stirring occasionally, until the sweet potatoes are tender.
Ladle the stew into individual bowls.
Sprinkle with chopped peanuts before serving.
Expert advice for the best results
Adjust the amount of red pepper to your spice preference.
Add greens like spinach or kale for extra nutrients.
Everything you need to know before you start
Medium
Can be made 1-2 days in advance.
Garnish with fresh cilantro or parsley.
Serve with crusty bread.
Top with a dollop of plain yogurt.
Complements the nutty flavors
Discover the story behind this recipe
A staple dish in many West African countries, often served during celebrations.
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