Last week was the 1st week we bought sweet potatoes for beachgreens deliveries, and I wanted to do something special to highlight them. After searching around for a recipe for a couple of days online, I decided to open my good old Joy of Cooking. Well loved and very reliable. I happened upon this sweet potato and peanut stew recipe, and decided it sounded different enough and delicious to try. It was a hit!
I started off by 1st chopping the sweet potatoes into large chunks. I chopped up some red onion (because it was what I had on hand, white or yellow would be fine too), and added it to the pot in some coconut oil. After that I added some chopped red bell pepper.
Although, the recipe calls for fresh garlic and ginger, I used granulated garlic, and powdered ginger, because it was what I had on hand . I also added ground ancho chili, cumin, and fresh mexican oregano from the garden (pictured below on the cutting board.) I was staying away from any spicy flavors that the recipe called for (jalapeno, crushed red pepper), to make the dish palatable for my 3-year-old daughter. I figured we could add the spice separately into our dishes at the end if we wanted it. I added the sweet potatoes to the pot, along with 1 cup or so frozen diced tomatoes (I didn’t have any tomato paste on hand). And salt and pepper to taste.
Then I added just enough water to cover everything, and started simmering.
In a separate pan, I began browning the ground beef. (Grass fed of course!) This can absolutely be left out for a vegetarian, and even vegan version, or ground turkey can also be substituted.
After some simmering, the recipe also called for some chopped zucchini (pictured below is the last zucchini of the season!)
After the sweet potato mixture had simmered for about 45 minutes, I added the zucchini, and browned meat.
After this simmered for about 15 minutes, I added the peanut butter. I did this by putting 1/2 cup peanut butter into a small bowl, adding about 1 cup of the hot stew liquid, and mixed it until a paste formed. I then added it back into the pot, and simmered for another 15 minutes.
I served the stew over white rice, with a side of wilted chard from the garden. It was delicious, there were rave reviews, and happy and full tummies!
Recipe from Joy of Cooking:
Heat in a large heavy sauce pan over medium-low heat:
1/4 cup peanut oil (I used coconut oil)
1 onion, chopped
1 red or green bell pepper, chopped
1 fresh jalapeno or serrano pepper, seeded and minced (I left this out)
Cook until vegetables are tender, but not brown, 7 to 10 minutes. Add:
4 cloves garlic (I used 1-2 teaspoons granulated)
1 Tablespoon minced fresh peeled ginger (I used 1-2 teaspoons dried)
Cook for another 2-3 minutes and stir in:
1 Tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes (I omitted)
Cook for 1 minute and add:
2 sweet potatoes, peeled and cut into 1 1/2 inch pieces
1/3 cup tomato paste (I added ~1 cup diced frozen tomatoes)
Salt and ground black pepper to taste
Add enough water to barely cover the vegetables and mix well. Bring to a boil, lower the heat, cover, and simmer 45 minutes, stirring occasionally. While the stew cooks, heat in a medium skillet over medium heat:
1 teaspoon peanut oil (I used coconut oil)
12 ounces ground beef or turkey (I think I used a pound)
Saute, turning often, until browned. Transfer to a plate with a slotted spoon and set aside until the stew has cooked for 45 minutes. When ready, add the meat to the stew, along with:
2 small zucchini, trimmed and sliced
Cook for another 15 minutes. Place in a small bowl:
1/2 cup peanut butter (chunky or smooth), preferably unsalted (mine was salted, didn’t matter)
Stir in 1 cup of the stewing liquid until smooth and add the peanut butter mixture to the pot. Mix well and cook another 15 minutes. Season with:
Salt and ground black pepper to taste
Serve plain or with:
Hot cooked rice or couscous