It also happens to be beautiful, with bright orange sweet potatoes, green swirls of sturdy flat-leaf spinach and a cilantro-peanut crumble dusted on top. The sweet potatoes get sautéed in plenty of fall spices (cumin, cinnamon, cayenne for heat!) and simmer in a velvety peanut butter sauce. By this point your kitchen will smell so good you’ll be ready to spoon a bowl or two just as the vegetables are tender. Cook, relax and enjoy!
What you’ll need:
1 ½ lb sweet potato
3 cloves garlic
fresh cilantro
2 tsp cumin
½ tsp cinnamon
¼ tsp cayenne
1 Tbsp tomato paste
1.15 oz packet peanut butter
¼ cup salted cocktail peanuts
7 oz flat leaf spinach
1 lemon
olive oil
coarse salt
Equipment:
large pot
Recipe steps:
- Prep ingredients
Peel and chop sweet potato into 1-inch chunks. Peel and finely chop garlic. Remove cilantro leaves from stems, finely chop stems.
- Brown sweet potato
Heat 2 tablespoons olive oil over medium high in a large pot. Add garlic and sweet potato, season with ½ teaspoon salt, and cook until starting to turn golden, about 5 minutes.
- Add aromatics
Add cumin, cinnamon, cayenne, tomato paste and cilantro stems and cook for 2 minutes.
- Make stew
Add peanut butter, ½ cup water and bring to a vigorous simmer over medium heat. Add 1 teaspoon salt and cook until sweet potato is tender, about 12 minutes.
- Make topping
Finely chop cilantro leaves and peanuts. Mix together and season with salt if desired.
- Stir in spinach
Trim ends from spinach. Wash, then stir into stew with water clinging to the leaves. Add more water to stew if needed to loosen. Cook until spinach wilts, about 2 minutes. Serve stew topped with a squeeze of lemon and the peanut-cilantro mixture. Enjoy!
