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  • 4servings
  • 55minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, H, C, D, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 1 large onion , chopped

  3. Kosher salt and pepper

  4. 4 clove(s)

  5. garlic , finely chopped

  6. 2 tablespoon(s) fresh grated ginger

  7. 2 teaspoon(s) ground cumin

  8. 1/4 teaspoon(s) cayenne

  9. 1 1/2 pound(s) (about 2 large)

  10. sweet potatoes , cut into 1/2-inch pieces

  11. 1 can(s) (14-ounce)

  12. crushed tomatoes (1 3/4 cups)

  13. 1/2 cup(s) creamy peanut butter

  14. Cilantro , for serving

  15. Chopped roasted peanuts , for serving

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium heat. Add the onion, season with 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally until tender, 8 to 10 minutes.

  2. Stir in the garlic and ginger and cook, stirring for 1 minute. Stir in the cumin and cayenne and cook 1 minute more. Add the sweet potatoes and mix to combine.

  3. Add the tomatoes, peanut butter, and 4 cups water and bring to a boil. Reduce heat and simmer, covered, until the sweet potatoes are tender, 18 to 20 minutes. Serve with cilantro and peanuts, if desired.

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