Spicy Peanut & Sweet Potato Stew
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Spicy Peanut & Sweet Potato Stew

Prep: 20 minutes plus standing
Slow Cook: 4 hours • Serves: 8

1 package (32 ounces) diced sweet potatoes
2 cans (14.5 ounces each) fire roasted diced tomatoes
1 can (13.66 ounces) lite coconut milk
4 garlic cloves, minced
2 medium jalapeños, diced
1 medium yellow onion, diced
4 cups unsalted chicken stock
1/2 cup chunky peanut butter
2 teaspoons minced fresh ginger
4 cups baby kale
1/4 teaspoon salt
1/2 cup chopped dry roasted peanuts for garnish (optional)

1. In 5- to 6-quart slow cooker, add all ingredients except kale and salt; cover and cook on high 4 hours or low 8 hours or until sweet potatoes are tender.

2. Stir in kale and salt; cover and let stand 5 minutes or until greens are wilted. Serve stew topped with peanuts, if desired. Makes about 14 cups.

Approximate nutritional values per serving (1-3/4 cups):
273 Calories, 11g Fat (4g Saturated), 0mg Cholesterol,
485mg Sodium, 36g Carbohydrates, 7g Fiber, 10g Protein