Thai Sweet Potato Stew

Thai Sweet Potato Stew

It is definitely early Spring here in Pennsylvania, in the sense that it is pouring rain and cold outside. So although the birds are chirping and the sun (when it's showing) is higher in the sky, there is still snow on the ground and a chill in the air.  So why not warm up the house, and your soul, with this incredible sweet potato stew.  I saw a recipe like this in a magazine at my mom's house a few months ago, so I cut it out, rewrote it, changed a few things, and came up with this amazing masterpiece.  I honestly think it is one of my favorite dinners ever and I am so glad that I still have a large container of it waiting in the freezer for me to heat up later today. The ingredient list literally reads like a "top ten best foods" compilation and although the stew is relatively high in fat with both the coconut milk and peanut butter, it is the type that your body and your brain crave, so it leaves you satisfied, fulfilled and content with the knowledge that you just refueled your most precious resource with something delicious.

Thai Sweet Potato Stew

ingredients

2 T. organic canola oil
2 organic red bell peppers, chopped (or 10 oz. frozen bag)
6 stalks of organic celery, chopped
1 large red onion, chipped
8 cloves garlic, chopped
2 T. grated ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. cayenne pepper
(cook 5-10 minutes)

sweet potatoes

2 lbs. organic sweet potatoes (about 4 large), cut into 1/2 inch cubes
4 C. organic vegetable broth
1 (7 oz.) can organic tomato paste
(cover and simmer for 45 minutes)

1 (14 oz.) can organic coconut milk
1 C. natural peanut butter
(stir in and cook for 5 minutes)

green onions and fresh basil, for garnish
salt, to taste

sweet potatoes chopped and ready
(saving some for french fries for the next day)

soup base bubbling away

sweet potatoes added in

coconut milk and peanut butter added in

dinner for two is served!

close up view

topped with a little spicy chicken sausage