One wouldn’t think that sweet potato and peanut butter would make a great combination, but this odd dish makes a satisfying and super flavorful meal that's perfect on a cold evening. You will love it even more for its simplicity of preparation and cooking. This recipe serves around 4-6 people.
Ingredients:
1 large sweet potato, peeled and cubed
½ sweet onion, diced
15oz of diced tomatoes and juice
4 cups veggie broth
½ cup smooth peanut butter
2 garlic cloves, minced
1 teaspoon grated ginger
¼ teaspoon ground chipotle pepper
1 teaspoon paprika
½ teaspoon salt
32oz or 4 cups fresh baby spinach
½ cup roasted peanuts, chopped
Directions:
Combine all the ingredients (except the spinach and peanuts) into your VitaClay slow cooker. Mix well
Cover and cook on the "Stew" setting for 1 ½ hours until the sweet potato is tender.
Stir in the spinach, cover and cook for an additional 10-15 minutes until the spinach wilts.
Adjust seasoning to taste and serve with rice or on its own with a sprinkle of roasted peanuts for garnish and a little crunch.
