Sweet Potato & Peanut Stew

Sweet potatoes, 2.5 pounds, peeled & cubed into bite size pieces (about 1-inch)
Onions, 1 large, chopped
Jalapeno Peppers, 2, seeded & diced
Canned Diced Tomatoes, 3.5 cup or 2 14 oz cans
Chick Peas, 3.5 cup or 2 drained & rinsed 14 oz cans
Cut Green Beans (snap), 2 cups fresh or frozen
Jif Extra Crunchy Peanut Butter, 256 gram(s) or .5 cup
Vegetable Stock, Emeril's Organic, 3 cups
OVCO (organic virgin coconut oil), 1 tbsp or Canola
Cilantro, raw, 2 tbsps, fine chopped
Salt, 2 tsp
Garlic, 3 tsp
Cinnamon, ground, 1 tsp
Coriander seed, 0.5 tsp
Cumin seed, 1 tbsp
Ginger Root, 3 tsp
Pepper, red or cayenne, .5 tsp

Makes 12 1-cup servings (you can decide if you want to double the serving for a main dish, or serve as a side dish).

Sweat onions in 1 T oil for approximately 3 minutes. Add jalapenos, ginger & garlic & saute for another minute. Add all spices except cilantro, and mix.

Add tomatoes - including juices, chick peas & 2 cups of stock. Mix & bring to a simmer.

Once mix has come to a simmer, add sweet potatoes & continue to simmer for 30 minutes.

At 30 minutes, add green beans & peanut butter mixed with last cup of stock & simmer for another 20 minutes.

Add cilantro & serve.

Number of Servings: 12

Recipe submitted by SparkPeople user RIMAJO.