Crockpot Peanut Sweet Potato Stew
Nb persons: 0
Yield:
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| 6 small | sweet potatoes, peeled, cut crosswise into 3/4-inch slices (about 2 lb.) |
| 3 | red onions, thinly sliced |
| 1 14.5-oz. can | diced tomatoes |
| 5 sprigs plus 1/2 cup | chopped fresh flat-leaf parsley |
| 1 1/2 teaspoons | ground cumin |
| 1/2 teaspoon | ground allspice |
| * Salt and pepper | |
| 1/2 cup | creamy or crunchy peanut butter |
Preparation
1. Stir together potatoes, onions, tomatoes, parsley sprigs, cumin, allspice, salt, pepper and 2 cups water in a slow cooker until thoroughly combined. Cover and cook for 4 to 5 hours on high. Discard parsley sprigs.
2. Just before serving stew, stir in chopped parsley and peanut butter. Serve hot in bowls.
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