Chard Sweet Potato Peanut Stew Recipes

SWEET POTATO AND PEANUT STEW

Sweet Potato and Peanut Stew image

This recipe makes me feel good. It's very different. There a number of steps, so you can't just put it on the stove and leave it, but the results make it worthwhile. Can be made with ground turkey or vegetarian, and it's dairy-free.

Provided by ChollaCat

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 pound ground turkey
½ onion, chopped
4 cloves garlic, chopped
2 tablespoons minced fresh ginger root
½ teaspoon red pepper flakes
2 sweet potatoes, cut into 1/2-inch pieces
6 cups water, or as needed to cover
2 ¼ cups water
1 (10 ounce) box couscous
½ cup peanut butter
2 cups Swiss chard, cut into 3-inch pieces
salt and ground black pepper to taste

Steps:

Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.
Season turkey mixture with ginger and red pepper flakes.
Stir sweet potatoes into pot and cover with 6 cups water. Simmer until sweet potatoes are tender, about 10 minutes.
Meanwhile, bring 2 1/4 cups water to a boil in a saucepan. Remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork; set aside.
Mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. Pour peanut butter mixture back into the pot.
Mix Swiss chard into stew and cook until tender, stirring often, about 5 minutes. Season with salt and black pepper.
Serve stew spooned over couscous.

Nutrition Facts : Calories 531.4 calories, Carbohydrate 58.5 g, Cholesterol 55.8 mg, Fat 21.5 g, Fiber 6.4 g, Protein 28.1 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 5.7 g

AFRICAN PEANUT SWEET POTATO STEW

African Peanut Sweet Potato Stew image

Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. -Alexis Scatchell, Niles, Illinois

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 can (28 ounces) diced tomatoes, undrained
1 cup fresh cilantro leaves
1/2 cup chunky peanut butter
3 garlic cloves, halved
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 cup water
8 cups chopped fresh kale
Chopped peanuts and additional cilantro leaves, optional

Steps:

Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

Nutrition Facts : Calories 349 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 11g fiber), Protein 10g protein.

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