"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

South African Sweet Potato Stew Recipe

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This recipe for South African Sweet Potato Stew, by , is from Erin and Mike's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sandie Hunter

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp Olive Oil

2 Medium Onions, chopped

3 Garlic Cloves, minced

1 Orange Pepper + 1 Yellow or Red Pepper, chopped

2 Sweet Potatoes, peeled and cut into 1/2" cubes

1 Tbsp Brown Sugar

1 tsp Ginger

1 tsp Cumin (I use Roasted Cumin)

1 tsp Cinnamon

1/4-1/2 tsp Cayenne Pepper

1/2-3/4 cup Peanut Butter

1- 15 oz can Diced Tomatoes

1- 15 oz can Beans (I used Black Beans, but Pinto or Kidney Beans work too)

4 cups Vegetable Broth


Directions:
Directions:
Saute onion and garlic in olive oil for about 3 minutes.

Add peppers and continue cooking for 5 minutes until darkened.

Add brown sugar, ginger, cumin, cinnamon and cayenne pepper.

Stir in peanut butter until melted.

Add sweet potato, beans, tomatoes and vegetable broth.

Bring to a boil and cook until potatoes are tender, about 30 minutes.

May serve with chopped nuts and cilantro

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
This is a recipe that sounded a little different and turned out to be a favorite with a unique blend of flavors. It's vegetarian so Erin is able to eat it too!

 

 

 

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