I had a request for some vegetarian slow cooker recipes, and this rich, vegan stew was one of the first things I decided to try. The simplicity of the prep is that all you really have to do is chop up the sweet potatoes and some onion, then throw it all in the pot. It makes a flavorful and satisfying cold-weather meal.
Toss in some fresh spinach for the last few minutes of cooking, and then serve with rice, or quinoa, or just as is. Adjust the heat levels to your personal preferences. This is also nice garnished with some chopped, roasted peanuts and/or some fresh cilantro.
Slow Cooker West African Sweet Potato and Peanut Stew
- 1 large sweet potato, peeled and cubed (about three cups)
- 1 small white onion, peeled and diced (about one cup)
- 1 15-ounce can diced tomatoes with their juice
- 4 cups water
- 1/2 cup peanut butter (smooth or crunchy)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or a half teaspoon of powdered ginger)
- 1/4-1/2 teaspoon ground chipotle pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 4 cups fresh baby spinach
- Combine all ingredients, except the spinach, in your crock pot. The peanut butter will incorporate as this cooks, so don’t worry about adding it in as a lump. Cook on high for 3-4 hours, or on low for 6 hours.
- When the sweet potatoes are tender, stir in the spinach, cover, and let it cook for another 10-15 minutes, or until the spinach is wilted. Taste and adjust the salt and seasonings, if needed.