Tuesday, February 9, 2010

Slow-Cooker Peanut-Sweet Potato Stew

Prep: 20 mins
Cook: 5 mins
Serves: 4

  • 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 tsp. ground cumin
  • 1/2 tsp. ground allspice
  • Salt and pepper
  • 1/2 cup creamy or crunchy peanut butter
1.) Stir together potatoes, onions, tomatoes, parsley sprigs, cumin, allspice, salt and 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.

Per serving: 318 Cal., 11g Fat (2g Sat.), 0mg Chol., 5g Fiber, 10g Pro., 47g Carb., 529mg Sod.

Recipe via All You Magazine

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