African Sweet Potato and Peanut Stew with Couscous
If you’ve never had a dish that combined sweet potatoes and peanuts, you’re in for a treat. Even people who claim not to like sweet potatoes enjoy this stew. Serve it over rice or couscous.

Serves 4 to 6

INGREDIENTS

1 tablespoon olive oil

1 medium-size yellow onion, chopped

1 medium-size bell pepper, seeded and chopped

1 large garlic clove, minced

2 teaspoons light brown sugar or natural sweetener

1 teaspoon peeled and grated fresh ginger

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne

1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch dice

One 14.5-ounce can diced tomatoes

1-1/2 cups basic vegetable stock

1-1/2 cups cooked or one 15-ounce can red kidney beans, drained and rinsed

2 tablespoons smooth natural peanut butter

1/2 cup chopped unsalted dry-roasted peanuts

INSTRUCTIONS

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in the brown sugar, ginger, cumin, cinnamon, and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock, and salt to taste. Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes.
2. About 10 minutes before the end of the cooking time, stir in the kidney beans and peanut butter. Distribute the peanut butter evenly and simmer until heated through. If a thicker consistency is desired, puree 1 cup of the stew in a blender or food processor and stir back into pot.
3. Taste and adjust the seasonings. Sprinkle with the chopped peanuts and serve on its own or over couscous.

Modified from Vegan Planet by Robin Robertson