Pepper and Sweet Potato Stew

I grew up having sweet potatoes as a Thanksgiving staple.  I know a lot of people with some version of the sweet potato casserole recipe topped with either marshmallow or brown sugar and pecans.  As good as it is that way, I have added them to my diet in more healthful ways.  They are very versatile and are good both savory dishes and sweet dishes.  I usually try to have them once every couple of weeks because they are so nutritious.
Sweet potatoes aren’t really potatoes.  They are a tuberous root vegetable that is easy to find particularily in the South.  You can usually get locally grown ones in your farmer’s market or grocery store.  Sweet potatoes contain beta-carotene, vitamin A, potassium, vitamin C, and folic acid.
This is an easy one pot meal that could be served with either some bread or a simple salad.  This recipe has been adapted from Carla Hall’s recipe for Groundnut Stew.
Please note that if using dried beans you must soak beforehand and cook.  You can also use canned beans.  Also note that the poblano is roasted by placing under a broiler.  Once the pepper is charred, place it in a bowl and cover with plastic wrap.  Allow to cool slightly then remove skin, seeds, and stem and chop.

Ingredients

3 tablespoons olive oil
1 clove garlic, minced
1 and 1/2 cups cooked small red beans (1/2 cup dried if you prefer see note)
1 cup chopped green pepper
2 teaspoons salt
1/4 teaspoon black pepper
1 poblano chili, roasted peeled and seeded (see note)
3 tablespoons creamy natural peanut butter
1 1/2 cups chopped onion
2 cups peeled and cubed sweet potatoes
3 cups vegetable stock or broth
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon ground cumin
1 (14.5 oz can) diced tomatoes
1 habanero, cut a slit in the pepper (optional)
Lime wedges for garnish

Directions

Heat a saute pan over medium high heat.  Add 2 tablespoons olive oil to the pan.  Add the cubed sweet potatoes and a little salt and cook for 2-3 minutes until the potatoes are brown and caramelized. In a large pot, heat 1 tablespoon of oil over medium heat and sauté onion and garlic until soft.  Add the sweet potatoes, beans, stock or broth, peppers, chills, tomatoes, and spices.  Bring the mixture to a boil and simmer on low covered for 35 to 40 minutes.  Place the 3 tablespoons of peanut butter in a small bowl.  Add a small ladle (about 1/4 cup) of broth to the peanut butter.  Used a whisk or fork to combine with peanut butter.  Add mixture back to the pot and stir.  Serve garnished with lime wedges.

19. January 2012 by admin
Categories: Main Dishes, Soups | Tags: , , , , | Leave a comment

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