Spicy Peanut & Sweet Potato Stew
Prep: 20 minutes
Slow Cook: 4 hours • Makes: 8 (1 3/4 cup) servings
1 package (32 ounces) diced sweet potatoes
2 cans (14.5 ounces each) fire roasted diced tomatoes
1 can (13.66 ounce) lite coconut milk
4 garlic cloves, minced
2 medium jalapeños, diced
1 medium yellow onion, diced
4 cups unsalted chicken stock
1/2 cup Weis Quality All Natural Crunchy Peanut Butter
2 tsp. minced fresh ginger
4 cups Weis Organics Baby Kale
1/4 tsp. salt
1/2 cup chopped Weis Quality Dry Roasted Peanuts for garnish (optional)
2 cans (14.5 ounces each) fire roasted diced tomatoes
1 can (13.66 ounce) lite coconut milk
4 garlic cloves, minced
2 medium jalapeños, diced
1 medium yellow onion, diced
4 cups unsalted chicken stock
1/2 cup Weis Quality All Natural Crunchy Peanut Butter
2 tsp. minced fresh ginger
4 cups Weis Organics Baby Kale
1/4 tsp. salt
1/2 cup chopped Weis Quality Dry Roasted Peanuts for garnish (optional)
1. In 5- to 6-quart slow cooker, add all ingredients except kale
and salt; cover and cook on high 4 hours or low 8 hours or until sweet potatoes are tender.
2. Stir in baby kale and salt; cover and let stand 5 minutes or until greens are wilted. Serve stew topped with peanuts, if desired. Makes about 14 cups.
Approximate nutritional values per serving:
273 Calories, 11g Fat (4g Saturated), 0mg Cholesterol, 485mg Sodium,
36g Carbohydrates, 7g Fiber, 11g Sugars, 10g Protein