Slow Cooker Sweet Potato Peanut Stew

Featured in the Honolulu Star-Advertiser on November 11, 2015.



Slow Cooker Sweet Potato Peanut Stew

  • 1 1/2 cups chopped red sweet peppers
  • 1 cup chopped onion 6 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon ground allspice Cayenne pepper to taste (optional)
  • 2 pounds sweet potatoes, peeled and cut in 1-inch pieces (7 cups)
  • 4 cups low-sodium vegetable broth
  • 1 can (6 ounces) tomato paste
  • 1 can (14 ounces) can unsweetened coconut milk
  • 1 cup creamy peanut butter
  • Mango slices (optional)
  • Peanut Butter croutons (optional)


  1. In a 4-quart slow cooker, combine peppers, onions, garlic, ginger, allspice, cayenne pepper, sweet potatoes, broth and tomato paste.
  2. Stir to combine.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-3 1/2 hours.
  4. Before serving, in a medium bowl whisk together coconut milk and peanut butter.
  5. Stir into cooker until smooth.
  6. Serve with optional mango slices and Peanut Butter Croutons.

Makes 8 servings.

Peanut Butter Croutons:

  1. Spread 2 slices of white or wheat sandwich bread with peanut butter and top with 2 additional slices of bread.
  2. Brush both sides of each sandwich with oil or melted butter.
  3. In a skillet over medium heat, cook sandwiches until golden brown, turning once.
  4. Cut into cubes.

Approximate Nutrient Analysis per serving (not including salt to taste, mango or peanut butter croutons):
450 calories, 29 g fat, 13 g saturated fat, 0 mg cholesterol, 450 mg sodium, 41 g carbohydrate, 7 g fiber, 13 g sugar, 15 g protein


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