Sweet Potato and Peanut Stew

ChollaCat 0

"This recipe makes me feel good. It's very healthy and different. There a number of steps, so you can't just put it on the stove and leave it, but the results make it worthwhile. Can be made with ground turkey or vegetarian, and it's dairy-free."
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65 servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Cut the sweet potatoes into 1/2" cubes. Chop the swiss chard into 3" pieces. Chop the garlic and ginger.
  2. In a large soup pot, brown the turkey, onion, and garlic. Add the ginger and chili pepper flakes (my family likes mild spice, you may choose to add more chili pepper flakes). Add the sweet potatoes and fill with water to cover. Simmer the sweet potatoes until they are soft when tested with a knife, about 10 minutes.
  3. While the sweet potatoes are cooking, make up the couscous according to the directions on the box.
  4. Put the peanut butter in a bowl. Take 1 cup of liquid out of the stewpot, and carefully mix it in to the peanut butter until you have a smooth consistency.
  5. Add the peanut butter to the stew pot. Mix in the swiss chard and cook until the chard is limp, about five minutes more. Add salt & pepper to taste.
  6. Stir before ladling. Serve the stew over the couscous in bowls.



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