Crockpot Spicy Peanut Sweet Potato Stew
This Crockpot Spicy Peanut Sweet Potato Stew is a hearty, flavorful dish combining creamy peanut butter, vibrant sweet potatoes, and bold spices. Perfect for cozy nights, it’s an easy, hands-off meal that delivers rich, savory warmth with a touch of heat, ideal for satisfying your comfort food cravings.
Why You’ll Love This Recipe
This stew is a game-changer for busy weeknights or chilly evenings when you crave something warm and comforting without spending hours in the kitchen. The slow cooker does all the heavy lifting, melding the nutty richness of peanut butter with the natural sweetness of sweet potatoes and a spicy kick that keeps every bite exciting. It’s a one-pot wonder that’s not only delicious but also packed with nutrients, making it a wholesome choice for families or anyone looking to eat well without sacrificing flavor. Whether you’re a fan of bold, global-inspired dishes or just love a meal that warms you from the inside out, this stew will quickly become a staple in your recipe rotation. Plus, it’s versatile enough to tweak to your spice preference or dietary needs, ensuring everyone at the table is happy.
Recipe Tips and Tricks
- Prep Ahead: Chop sweet potatoes and onions the night before to save time in the morning.
- Adjust Spice: Start with less cayenne and taste-test before serving to control heat levels.
- Stir Occasionally: If possible, stir halfway through cooking to ensure even flavor distribution.
- Peanut Butter Choice: Use natural peanut butter for a smoother texture, but avoid sweetened varieties.
- Thicken Stew: For a thicker consistency, mash a few sweet potato pieces before serving.
- Garnish Smart: Fresh cilantro or chopped peanuts add a vibrant, crunchy finish.
- Slow Cooker Size: A 4-6 quart slow cooker works best for even cooking.
- Check Doneness: Ensure sweet potatoes are fork-tender before serving for the best texture.
Crockpot Spicy Peanut Sweet Potato Stew
A cozy, spicy peanut sweet potato stew made in the crockpot, blending creamy, bold flavors for an easy, hearty meal.
Ingredients
- ½ cup creamy peanut butter (unsweetened)
- ½ tsp black pepper
- ½ tsp cayenne pepper (adjust to taste)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp smoked paprika
- 2 large sweet potatoes (about 1.5 lbs), peeled and cubed
- 3 cloves garlic, minced
- 4 cups vegetable broth
- Fresh cilantro and chopped peanuts (for garnish)
Instructions
- Gather Your Ingredients: Start by prepping all your ingredients—peel and cube the sweet potatoes, dice the onion and red bell pepper, mince the garlic, and grate the ginger. Having everything ready makes this a breeze!
- Load the Crockpot: Place the cubed sweet potatoes, chickpeas, diced tomatoes, red bell pepper, and onion into a 4-6 quart slow cooker. This colorful mix is the heart of your stew.
- Add Aromatics: Sprinkle in the minced garlic and grated ginger. These add a warm, fragrant depth that’ll make your kitchen smell amazing.
- Mix the Broth: In a medium bowl, whisk together the vegetable broth, peanut butter, cumin, smoked paprika, cayenne pepper, salt, and black pepper until smooth. The peanut butter might take a moment to blend, but keep whisking—it’s worth it!
- Combine Everything: Pour the broth mixture over the vegetables in the crockpot. Give it a gentle stir to ensure everything is coated in that creamy, spicy goodness.
- Set and Forget: Cover the crockpot and cook on low for 6 hours or on high for 3-4 hours. The sweet potatoes should be fork-tender and the flavors beautifully melded.
- Check Consistency: Once cooked, give the stew a stir. If you want it thicker, mash a few sweet potato pieces against the side of the crockpot with a spoon.
- Taste and Adjust: Taste the stew and adjust seasoning if needed—add more salt, pepper, or cayenne for an extra kick.
- Garnish with Flair: Ladle the stew into bowls and top with fresh cilantro and a sprinkle of chopped peanuts for a delightful crunch.
- Serve and Enjoy: Serve hot with crusty bread, rice, or on its own. Dig in and savor the cozy, spicy warmth!
Notes
- For a smoother stew, blend a portion before serving, but keep some chunks for texture.
- If using salted peanut butter, reduce the added salt slightly.
- This dish tastes even better the next day as flavors deepen.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 161Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 747mgCarbohydrates 18gFiber 3gSugar 6gProtein 5g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Variations and Substitutions
- Base Swap: Use butternut squash or pumpkin instead of sweet potatoes for a different sweet, starchy flavor.
- Allergy-Friendly: Substitute peanut butter with almond butter or sunflower seed butter for peanut allergies; flavor may vary slightly.
- Milder Flavor: Reduce or omit cayenne pepper and use regular diced tomatoes instead of fire-roasted for less heat.
- Vegan Option: Ensure vegetable broth is vegan-friendly to keep the stew fully plant-based.
- Meat Addition: Add cooked chicken or ground turkey for a heartier, meaty version.
- Protein Swap: Replace chickpeas with black beans or lentils for a different protein source.
- Creamier Texture: Stir in a splash of coconut milk near the end for extra creaminess.
Storage Options
- Texture Tip: Stir well after reheating to restore creaminess.
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Reheat: Warm on stovetop or microwave, adding broth if thickened.
- Freeze: Freeze in freezer-safe containers or bags for up to 3 months.
- Thaw: Thaw overnight in the fridge before reheating.
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