African Sweet Potato-Peanut Stew

This is an easy, yet unusual slow cooker dish.  Friends Country Market has a great selection of fresh made peanut butter and can offer their recommendation on how to spice up this recipe.  Mike and Audrey can offer their advice on what ready-made spices from Wild Tree can kick it up yet another notch.  Don’t forget the bread from Wild Flour and pick up some wine from Glunz Family Winery and Cellars. Ingredients:

  • 3 cloves garlic
  • 2 cups (loosely packed) fresh cilantro leaves and stems
  • 1 can (28 ounces) diced tomatoes
  • 1 cup creamy or chunky peanut butter
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper (cayenne)
  • 3/4 teaspoon salt
  • 1 cup water
  • 3 pounds sweet potatoes, peeled and cut into 2-inch chunks
  • 1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
  • 1 package (16 ounces) frozen whole or cut green beans


  1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
  2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
  3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew

Recipe courtesy of Good Housekeeping