African Sweet Potato Stew

Photographer Hector Manuel Sanchez, Prop Stylist: Heather Chadduck Hillegas, Food Stylist: Anna Hampton

African Sweet Potato Stew

Prep Time

20 minutes

Cook Time

4 hours

Serves

4 people

In her cookbook, Stock the Crock, Phyllis Good relates that she created this recipe when she was desperate to add a vegetarian dish to her Easter menu. Even the non-vegetarians loved it!

You can find additional recipes we’re featuring from the book here:

Indian Lentil Soup

Pork Salsa Stew

Creole-Style Red Beans

Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Recipe by Dianne L.

Ingredients

  • 5 cups sweet potatoes, peeled and chopped
  • 3 cups fresh white mushrooms, sliced
  • 1 1/2 cups fresh pineapple, cut into small cubes
  • 3/4 cup green lentils, uncooked
  • 1 1/2 cups onions, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons curry powder
  • 1 teaspoon fresh ginger, finely grated
  • 1/4 teaspoon cayenne pepper
  • 1 garlic clove, minced
  • 3 cups vegetable broth
  • 1 cup fresh spinach leaves, chopped and lightly packed
  • 1/4 cup peanut butter
  • 1 tablespoon lime juice
  • 1/3 cup peanuts, chopped, for topping

Preparation

  • 1 Grease the interior of the slow cooker crock with nonstick cooking spray.
  • 2 ombine the sweet potatoes and next 10 ingredients (through broth) in the prepared crock and mix well.
  • 3 Cover. Cook on Low 3 to 4 1⁄2 hours, or until the sweet potatoes, lentils, and onions are tender.
  • 4 Add the chopped spinach leaves, peanut butter, and lime juice. Stir well. Cook just until heated through.
  • 5 Serve in bowls. Top with chopped peanuts.

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