West African Sweet Potato Stew
Sweet potatoes, black beans, and corn in a creamy tomato-peanut broth with a little heat.
Adapted from a recipe by Capital Area Food Bank. Peanut butter melts into the tomatoes and makes this rich, creamy, and warming, with ginger and cayenne underneath. Sweet potatoes hold their shape through a long cook, so it's ready whenever you are.
Steps
- 1
½ cup peanut butter
2 cans (14.5 oz) diced tomatoes
1 tsp chili powder
¼ tsp ground ginger
¼ tsp cayenne
1 tsp salt
Bonus, if you have it:
Fresh ginger, grated, in place of ground
Whisk the peanut butter into the tomatoes in the bottom of the Crock-Pot until smooth. Stir in the spices.
- 2
3 medium sweet potatoes, peeled and cut into 1-inch chunks
Bonus, if you have it:
1 onion, diced
Add the sweet potatoes and stir to coat. Big chunks hold their shape better.
- 3
1 can black beans
1 can corn
Pour in the beans and corn with their liquid, and stir.
- 4
—
Cover and cook on LOW 6–8 hours, until the sweet potatoes are tender.
- 5
—
Mash a few chunks of sweet potato against the side of the pot and stir. It thickens the stew and makes it creamy.
- 6
Salt
Bonus, if you have it:
Rice
fresh herbs
chopped peanuts
lime
Taste, adjust the salt and heat, and serve.
Make it yours
This is one of my favorite things to make when it's cold out. The peanut butter is what makes it, so don't skip it. Spoon it over rice if you have some, and if you like heat, add more cayenne or a few chopped chili peppers. A squeeze of lime at the end brightens the whole pot. It's even better the next day.