Best 4 Sweet Potato And Peanut Stew Recipes

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Tantalize your taste buds with a culinary journey to West Africa with this authentic Sweet Potato and Peanut Stew recipe. This hearty and flavorful stew, also known as "Mfete Mfete" in Ghana or "Tigadenigna" in Mali, is a delightful blend of sweet potatoes, creamy peanut sauce, and aromatic spices. With variations like the Cameroonian version featuring plantains and the Ivorian version with tomatoes and smoked fish, this versatile dish offers a diverse range of flavors to explore. Prepare to embark on a taste adventure as we unveil the secrets of this beloved West African delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND SWEET POTATO PEANUT STEW



Chicken and Sweet Potato Peanut Stew image

A bowl of this sweet-and-savory stew can warm up even the chilliest days. Sweet potatoes and chicken are added to a hearty stew base of peanut butter and coconut milk, flavored with gingerroot, garlic and a touch of jalapeño. It's an easy, no-fuss way to serve something surprising but comforting for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 19

6 boneless skinless chicken thighs, cut into 2-inch pieces (1 1/2 lb)
1 teaspoon salt
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons finely chopped fresh gingerroot
4 cloves garlic, finely chopped
1 medium jalapeño chile, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1 cup Progresso™ chicken broth (from 32-oz carton)
1 bag (5 oz) baby spinach
1/2 cup creamy peanut butter
1 tablespoon packed brown sugar
2 tablespoons lime juice
2 teaspoons soy sauce
1/3 cup chopped fresh cilantro
1/3 cup chopped roasted peanuts
Lime wedges

Steps:

  • Season chicken with 1/2 teaspoon of the salt.
  • In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
  • Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.

Nutrition Facts : Calories 580, Carbohydrate 28 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 15 g, ServingSize 1 1/3 Cups, Sodium 870 mg, Sugar 10 g, TransFat 0 g

AFRICAN SWEET POTATO AND PEANUT STEW



African Sweet Potato and Peanut Stew image

If you've never had a dish that combined sweet potatoes and peanuts, you're in for a treat. Even people who claim not to like sweet potatoes enjoy this stew. Serve over rice or couscous.

Provided by JessXU00

Categories     Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium green bell pepper, seeded and chopped
1 large garlic clove, minced
2 teaspoons light brown sugar
1 teaspoon fresh ginger (peeled and grated)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 1/2 lbs sweet potatoes, peeled and cut into 1/2 inch dice
14 1/2 ounces crushed tomatoes
1 1/2 cups vegetable stock
salt
15 ounces dark red kidney beans, drained and rinsed
2 tablespoons smooth peanut butter
1/2 cup dry-roasted unsalted peanuts (chopped)

Steps:

  • 1. Heat olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in the brown sugar, ginger, cumin, cinnamon and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock and salt to taste. Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes.
  • 2. About 10 minutes before the end of the cooking time, stir in the kidney beans and simmer until heated through.
  • 3. Place the peanut butter in a small bowl and blend in about 1/4 cup of the broth, stirring until smooth, then stir it into the stew. If a thicker consistency is desired, puree 1 cup of the stew in a blender or food processor and stir back into pot.
  • 4. Taste and adjust seasonings. Sprinkle with chopped peanuts and serve.

SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE



Sweet Potato, Kale and Chicken Stew With Peanut Sauce image

I made this up combining several recipes for sweet potato and kale soup and African peanut chicken stew. In place of ras el hanut you can use curry. Try one tablespoon peanut butter, it might be enough if you don't want it too strong.

Provided by Mia in Germany

Categories     One Dish Meal

Time 40m

Yield 3 , 3 serving(s)

Number Of Ingredients 11

1/2 lb chicken breast
1 lb sweet potato
2 cups kale, shredded
2 shallots
1 garlic clove
1 inch ginger
1 tablespoon tamari
2 tablespoons olive oil
2 tablespoons peanut butter, natural style
1 tablespoon ras el hanout spice mix
salt, to taste

Steps:

  • Cook the chicken breasts with one shallot in 1 cup salted water until done.
  • Shred the chicken breasts, put back into broth and set aside.
  • Chop the second shallot, garlic clove and ginger finely.
  • Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
  • In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
  • Add sliced sweet potato, fry until lightly browned, about 10 minutes.
  • Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
  • Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
  • As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
  • Mix well, let simmer for another minute and serve immediately.

SWEET POTATO AND PEANUT STEW



Sweet Potato and Peanut Stew image

This recipe makes me feel good. It's very 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.

Provided by ChollaCat

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 pound ground turkey
½ onion, chopped
4 cloves garlic, chopped
2 tablespoons minced fresh ginger root
½ teaspoon red pepper flakes
2 sweet potatoes, cut into 1/2-inch pieces
6 cups water, or as needed to cover
2 ¼ cups water
1 (10 ounce) box couscous
½ cup peanut butter
2 cups Swiss chard, cut into 3-inch pieces
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.
  • Season turkey mixture with ginger and red pepper flakes.
  • Stir sweet potatoes into pot and cover with 6 cups water. Simmer until sweet potatoes are tender, about 10 minutes.
  • Meanwhile, bring 2 1/4 cups water to a boil in a saucepan. Remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork; set aside.
  • Mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. Pour peanut butter mixture back into the pot.
  • Mix Swiss chard into stew and cook until tender, stirring often, about 5 minutes. Season with salt and black pepper.
  • Serve stew spooned over couscous.

Nutrition Facts : Calories 531.4 calories, Carbohydrate 58.5 g, Cholesterol 55.8 mg, Fat 21.5 g, Fiber 6.4 g, Protein 28.1 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 5.7 g

Tips:

  • Choose the right sweet potatoes: Look for firm and unblemished sweet potatoes with smooth skin. Avoid ones that are soft, bruised, or have cuts.
  • Cook the sweet potatoes properly: To ensure that the sweet potatoes are cooked evenly and tender, cut them into uniform-sized pieces and cook them until they are easily pierced with a fork.
  • Use a flavorful broth: The broth is the backbone of this stew, so make sure to use a flavorful one. Vegetable broth, chicken broth, or bone broth are all good options.
  • Add vegetables and spices: Don't be afraid to add other vegetables and spices to the stew to customize it to your liking. Some good options include carrots, celery, onions, garlic, ginger, cumin, and coriander.
  • Serve with rice or bread: This stew is delicious served with rice or bread. If you are serving it with rice, cook it according to the package directions. If you are serving it with bread, toast it or warm it up in the oven.

Conclusion:

This sweet potato and peanut stew is a hearty, flavorful, and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover sweet potatoes. So next time you have a few sweet potatoes on hand, give this recipe a try. You won't be disappointed!

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