Harvest Sweet Potato Stew
Serves 4 (or 6 when served with cooked grain)
Gluten-free, nut-free, soy-free
30 - 45 minutes
Perfect for cooler weather, this hearty Harvest Sweet Potato Stew is filled with warming spices and flavors. Peanut butter and sweet potatoes pair beautifully, each one mellowing the other. This stew freezes so make a double batch for an easy weeknight dinner for when you come home cold, hungry, and in need of a little comfort.
Ingredients
2 large sweet potatoes
1 medium onion
2 teaspoons oil
1 teaspoon salt
3 large cloves garlic
3-inch piece of fresh ginger
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
3 cups vegetable broth
½ cup smooth, unsalted peanut butter*
¼ cup tomato paste
2 tablespoons sriracha/hot sauce, or up to 1/4 teaspoon cayenne pepper
1 (15.5-ounce) can chickpeas, drained and rinsed
Optional garnish: Sliced scallions, cilantro, chopped peanuts
For serving: optional, cooked rice or your favorite cooked grain
Directions
1. Peel and cut the sweet potatoes into ½-inch pieces.
2. Peel and chop onion into small dice (¼-inch).
3. Heat oil in a large pot over medium heat. Add onion and salt. Cook, while stirring occasionally, for about 5 minutes, or until the onion starts to soften.
4. Use a grater to grate in the ginger.
5. Press or grate garlic into the pot.
6. Stir in cumin, cinnamon, and turmeric. Cook for a minute or two until garlic and spices are fragrant.
7. Stir in vegetable broth, peanut butter, tomato paste, and sriracha.
8. Add sweet potatoes. Bring to a gentle boil, then simmer for about 15 minutes, or until the sweet potatoes are fork-tender.
9. Add chickpeas and cook for several minutes more until heated through.
10. To serve, spoon into bowls or serve over rice or grain. Garnish with peanuts and scallions.
Equipment Needed
Cutting board
Chef's knife
Peeler
Grater
Garlic press
Measuring cups & spoons
Can opener
Colander
Cooking spoon
Large pot
Prep Notes
Cook rice/grain in advance, if you plan on serving it.
Nutrition Notes
Choose low/no-sodium chickpeas and peanut butter for low-sodium diets.
Sweet potatoes are high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They support good vision and your immune system.
Chickpeas are high in fiber and protein, are good for heart health, and promote weight control.
Peanuts are a good source of protein and copper, a mineral that helps maintain our bone health, immune function, and blood vessels.
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