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African-Style Sweet Potato and Butternut Squash Stew
Recipes
African-Style Sweet Potato and Butternut Squash Stew
8 servings
3 hours, 10 minutes total (Active 10 minutes)
Ingredients
  • 2 medium sweet potatoes
  • 1 can chickpeas (garbanzo beans), (15–16 oz)
  • 1 (14.5 oz) can no-salt-added diced tomatoes
  • 1 (10 oz) can diced tomatoes with green chilies
  • 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon chunky garlic blend paste
  • 2 ½ cups vegetable broth (or stock)
  • 1 package fresh (or frozen) diced butternut squash (15–16 oz)
  • ¼ bunch fresh cilantro
  • ½ cup roasted, unsalted peanuts
  • ½ cup creamy peanut butter
Steps
  1. Peel sweet potatoes and cut into ½-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, tri-pepper mix, Cajun seasoning, garlic paste, and broth; cover and cook on HIGH 2 ½–3 hours (or LOW 4–6 hours) until potatoes are tender.
  2. Stir in squash during last 30 minutes of cook time. Chop cilantro (3 tablespoons) and peanuts.
  3. Remove 1 cup liquid from stew and whisk with peanut butter until blended, then stir mixture into stew. Serve topped with cilantro and peanuts.

Amount per ⅛ recipe serving: Calories 290, Total Fat 14g, Sat Fat 2.5g, Trans Fat 0g, Chol 0mg, Sodium 670mg, Total Carb 34g, Fiber 7g, Sugars 11g, Protein 11g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%