So, our CSA is over, but we still had a bunch of sweet potatoes left from it. I was trying to figure out what to do with all those sweet potatoes, so I turned to my trusty cookbook, The Joy of Cooking. Imagine my delight when I saw a recipe called "Sweet Potato and Peanut Stew." And it got bonus points because it called for zucchini too!
In addition to using ingredients I had too much of, it sounded like an interesting combination of flavors. It calls for bell peppers, jalapenos, ginger, and garlic, sauteed in peanut oil (I substituted sunflower oil). Then you add chili powder, cumin, and red pepper flakes to that, before stirring in the sweet potatoes, some tomato paste, and enough water to cover the veggies. You let it simmer for 45 minutes while you cook up some ground beef or turkey, which you add after the simmering, along with the cut-up zucchini. The final step is to combine some of the stew liquid with some peanut butter, and then stir that into the stew and simmer. You can eat it plain, or over couscous or rice.
I made it last weekend, and boy, was it ever delicious! It was kind of spicy but not too bad for me, especially with the couscous. We liked it so much that I'm making a double recipe of it right now, and we're going to freeze some of it for later. Thank you, Joy of Cooking, for this recipe!