Sweet Potato Peanut Butter Stew

The diced tomatoes make this a lighter stew - perfect for spring when there's still a chill in the air.

Sweet Potato Peanut Butter Stew

Adapted from Food Network Mag. Recipe

            Olive oil for cooking

2            large sweet potatoes, peeled, diced, boiled then mashed

1            red onion, small dice

3            garlic cloves, minced

1            tablespoon minced fresh ginger

1            tablespoon roasted red pepper, diced

1/2         teaspoon pumpkin pie spice

1/4         teaspoon crushed red pepper – or more to your liking

2            cups vegetable broth

1            can coconut milk

1/3         cup peanut butter

1/3         cup tomato paste

              Cilantro for serving or I used some cilantro paste and mixed in soup

1            15 oz can diced tomatoes (added after I pureed soup)

In a medium pot, cook peeled and diced potatoes until tender.  Rinse and mash right in pot.

In a soup pot, sauté onion for a few minutes then add the garlic, ginger and roasted red pepper.  After a few minutes, add the spices, mix around and cook a few minutes longer. 

Add the mashed sweet potatoes, broth, coconut milk, peanut butter and tomato pasted.  (I added cilantro paste at this time).  Cook approximately 20 minutes. Puree with an emulsion blender or regular blender in batches.  Then add the diced tomates and let simmer for a few minutes.