Peanut Butter Sweet Potatoes Recipes

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
• Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
• Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

SWEET POTATO PEANUT BUTTER BALLS

Steps:

• Add sweet potato, peanut butter, honey, vanilla, salt, and cinnamon to a food processor fitted with a metal "S" blade. (Alternately, you can mix all the ingredients in a large bowl, but it will take some extra"elbow grease".)
• Blend everything until smooth. Scrape down the sides and blend again to make sure all the ingredients are incorporated.
• Add oats and blend again. You should have a sticky dough that can be rolled into balls. If the dough is too sticky to roll, you can add a tablespoon or two of more oats and blend again. Repeat until dough is the right consistency.
• Roll dough into tablespoon-sized balls and place on a parchment-lined pan or plate. Place in the freezer to firm up while you melt the chocolate. TIP: I find having my hands *slightly* wet helps the dough from sticking to my hands.
• Melt chocolate, either in the microwave or a double boiler. Stir in the coconut. Dip the chilled peanut butter dough balls into the chocolate or drizzle the chocolate over top. Sprinkle with decorations like sprinkles, if desired.
• Place back into the freezer to harden. Serve or store in the fridge or freezer in an air tight container for up to a week.

SWEET POTATO PEANUT BUTTER HUMMUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; add sweet potatoes.
• Bake in the preheated oven until potatoes are softened, about 40 minutes. Remove from oven and allow to cool, about 5 minutes.
• Place sweet potato chunks, chickpeas, peanut butter, lime juice, olive oil, paprika, cayenne pepper, cumin, and salt into a blender; puree until smooth.

PEANUT BUTTER SWEET POTATOES

Steps:

• Slice the sweet potatoes and put them into a 2 quart buttered casserole dish.
• In a large saucepan, melt the butter.
• Add the brown sugar, cinnamon and pecans and mix well.
• Cook until the sugar is dissolved.
• Add the peanut butter and stir until it is well blended and the peanut butter blends inches.
• Once it is well blended, add the pecans and stir well.
• Pour this mixture over the potatoes.
• Bake at 350 degrees for 25-30 minutes.

AFRICAN PEANUT SWEET POTATO STEW

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.