Fall 2009

Sweet Potato and Peanut Stew (Serves 4)

Ingredients

3 medium sweet potatoes (about 12 ounces each), well scrubbed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
2 garlic cloves, crushed with garlic press
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
2 cans (15 to 19 ounces each) garbanzo beans, rinsed and drained
1 3/4 cups vegetable broth
1 can (14 1/2 ounces) diced tomatoes
1/4 cup creamy peanut butter
1/2 cup loosely packed fresh cilantro leaves, chopped

Preparation

Place potatoes in 2 1/2-quart microwave-safe dish. Cover dish and microwave on high about 8 minutes or until fork-tender.
Meanwhile, in 5-quart to 6-quart saucepot, heat oil over medium-high heat. Add garlic, cumin, salt, cinnamon, and crushed red pepper, and cook 30 seconds, stirring. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook 1 minute, stirring occasionally.
Reduce heat to medium-low; add sweet potatoes to bean mixture and simmer 2 minutes, stirring occasionally. Stir in cilantro.

Prep Time: Calories: 585 • Total Fat:16 g • Cholesterol: 0 mg • Sodium: 1,725 mg • Carbohydrates: 92 g • Protein: 22 g