We’ve had an amazing streak of beautiful weather for most of the past month and a half. This is so unlike Oregon! Of course, now that spring is finally here, the weather over the past five days has chosen to rear its ugly head and rain, hail, and blow wind in any and every direction it can.
It’s this time of year when I never know how to dress. Too many layers makes me hot and stuffy (because, helllooo layers), and not enough clothing makes me goosebumpy and cold. Unless I’m working out, because then I’m just hot, hot, hot – until my body realizes I’m no longer working up a sweat and then I get cold again.
Oh, being female. Men, they don’t have these hot and cold issues do they? I know Josh is always the same temperature. Cool, comfortable, and cute. I threw in the cute part. Because he is. And I can say that, because heeeeee’s MY MAN! (Editor’s note: How does one edit this sentence?)
But because I’m always cold and the weather is cold and my man is cute, I think it is still the time of year when I can get away with making stew. And this sweet potato and peanut stew…WOW! Is it ever AMAZING! I’m not just saying that, I promise. I’m the kind of person that is really picky when peanut butter presents itself in the form of dinner. If there is an overwhelming strong flavor and presence of peanut butter, I’m out. My taste buds, they just can’t handle it. And then you know what happens? I refuse to eat my dinner or I just poke the food around like a three-year-old. Yeah, I know…what a great role model for my kids!
But this stew, this glorious and tasty stew, hits all the right peanut butter notes with my picky taste buds. The flavor of this broth is deep and complex, but oh so comforting. The chunks of sweet potatoes make my heart swoon (because we all know how much I love sweet potatoes and if you don’t know…then you just weren’t paying attention), and it is just the most perfect spoonful of stew I’ve had in a long time.
This stew also reheats insanely well. Josh took ALL of the leftovers with him to work the next day and he got to experience every blissful bite again. #notfair
I guess I’ll have to make it again!
Sweet Potato Peanut Stew
Looking for one dish that can be comforting, interesting, nutty, and sweet all at the same time? This Sweet Potato & Peanut Stew is all that and more!
- 2 tbsp canola oil
- 2 red sweet peppers, chopped
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 tbsp grated ginger
- 1 tsp allspice
- 2 lbs sweet potatoes, peeled and chopped
- 1 6 oz can tomato paste
- 4 cups vegetable broth
- 1 14 oz can coconut milk
- 1 cup creamy peanut butter
- Heat canola oil in a 4-6 qt Dutch oven over medium heat.
- Add red peppers, onion, garlic, ginger, allspice, and a pinch of cayenne pepper if you like. Cook for 5 minutes.
- Add potatoes, broth, and tomato paste; bring to a boil and then simmer, covered for about 40 minutes or until potatoes are fork tender. (You do not want to over cook the potatoes because then they get mushy)
- Whisk together coconut milk and peanut butter until smooth in a medium sized bowl. Stir into stew, simmer an additional 5 minutes and serve with crusty bread that you can tear off and dunk or drop biscuits.
I used lite coconut milk and organic creamy peanut butter and the stew did not taste like it was lacking in flavor or richness.
Alternatively, you could make this in the crockpot, omitting the canola oil. Toss everything into the crockpot, stirring to combine (except the peanut butter and milk). Set on high for 3-3 1/2 hours or low for 6-7 hours. Before serving, follow the steps for the coconut milk and peanut butter and stir into the crockpot until smooth.
Recipe from Better Homes and Garden
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 215mgCarbohydrates: 41gFiber: 7gSugar: 14gProtein: 12g
Peanut Butter Chip Cookies - Catz in the Kitchen
Wednesday 19th of December 2018
[…] butter. I use natural, freshly ground peanut butter if it is for a specific recipe, like this sweet potato and peanut soup – I use natural peanut butter in that recipe because there is no need for the added […]
Weekly Menu for the Week of Dec 10th - Catz in the Kitchen
Monday 10th of December 2018
[…] Sweet Potato & Peanut Stew […]
Thursday 23rd of April 2015
Hi there! I was excited to make your recipe, but like the comment above I was a bit confused by the whole "broth" thing. I went to the website you got the recipe from (Better Homes and Garden) and their recipe calls for 4 cups of vegetable broth in with the potatoes and tomato sauce, which will help those potatoes soften and cook better.
Hope this helps!
Tuesday 28th of April 2015
I went back over the recipe at the time, but of course, I could have very well missed that in the directions. My recipe for the stew is packed in a box right now (I'm in the midst of packing) but when I get a chance, I will update the recipe. I hope you were able to make the stew anyways and enjoyed it.
Friday 27th of March 2015
This looks scrumptious! Looks like you left out the broth by accident though.
Friday 27th of March 2015
Hi there! Thanks for commenting. The broth is just liquid in the stew-not a typical chicken or beef broth. It's the coconut milk, peanut butter, and the liquid the veggies give off during the cooking process. :) I hope that helps.