African Sweet Potato and Peanut Stew

Try a hearty sweet potato and peanut stew tonight. You’re not going to believe how good this flavor combo is. Really. So. Good.

African Sweet Potato and Peanut Stew

A few years ago I had this amazing sweet potato and peanut soup at an Ethiopian restaurant. It was strange, actually, because the menu called is Western African Peanut Soup but Ethiopia is not in Western Africa. I was intrigued and ordered it anyways. Ever since I’ve been wanting to try to recreate it.

I finally did it a few months ago and have been anxiously waiting for a chance to share it with you. Our Sweet Potato Series seemed like a good place, especially as a great reminder that sweet potatoes aren’t just for pies and casseroles. You can include them in soups and stews, and even in quesadillas. Yes, we totally did that!

I really think you’re going to love this soup. It’s creamy and a bit sweet but also spicy too. I love that sweet-spicy thing. Enjoy!

African Sweet Potato and Peanut Stew

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 Tbsp. vegetable oil
  • 1 onion, chopped
  • 2 pounds (about 3 medium) sweet potatoes
  • 4 cloves garlic
  • 1 inch ginger piece, grated
  • 4 cups chicken or vegetable broth
  • 1 (28 oz.) can diced tomatoes
  • 1 cup chunky peanut butter
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper flakes
  • 3 cups chopped kale
  • cilantro for garnish
  • roasted peanuts for garnish

Directions:

  1. In a large pot, heat vegetable oil over medium heat. Add onion and cook until soft, 3-4 minutes.
  2. Meanwhile, peel and dice sweet potatoes. Add to onions. Stir. Cook for 5 minutes stirring occasionally. Add garlic and ginger. Cook 30 seconds.
  3. Add broth, tomatoes, peanut butter, cumin, salt and red pepper flakes. Stir and heat to a boil. Add kale. Reduce to a simmer and cook for 15 minutes, until potatoes are very soft. Mash some sweet potatoes with a spoon to thicken the soup.
  4. Garnish with cilantro and peanuts.

Christine Pittman

Christine is the Founder and Senior Editor of The Cookful. She also blogs at COOKtheSTORY where she specializes in easy healthy homemade recipes. Healthiness aside, she has been known to shred cheese onto a dinner plate, microwave it for 30 seconds, and then eat the messy goop with a spoon.