Senegalese Peanut Stew with Spinach and Sweet Potatoes

* 2 medium onions, chopped
* 1 medium green pepper, cored and chopped
* 1/2 pound sweet potato, peeled and chopped into 1/2 inch cubes
* 2 medium carrots, peeled and thinly sliced
* 2 medium garlic cloves, minced
* 2 Tbsp ginger root, fresh, minced
* 1/2 tsp ground cloves
* 1/2 tsp table salt
* 1/4 tsp cayene pepper
* 4 cups vegetable broth, reduced sodium
* 6 Tbsp peanut butter, natural, creamy variety
* 8 cups spinach leaves, stemmed, packed, chopped

Instructions:
Chop the onion and pepper while large saucepan gets warm over medium heat. Chop onion & pepper. Add onion and pepper. Cook, stirring often, until softened, about 3 minutes-
Put onion and pepper in pan.

Meanwhile, chop sweet potato. Slice carrot and mince garlic. Stir in the sweet potato, carrots and garlic. Cook for 1 minute, stirring often. Mince the ginger. Add the ginger, cloves, salt and cayenne. Cook for 30 seconds. Pour in the vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.

Cover, reduce the heat to low, and simmer slowly.
Stir once in a while, until the sweet potatoes are tender, about 30 minutes. Meanwhile, chop the spinach-add the spinach.

Cook, stirring occasionally, for 10 minutes.

Yields: 6 servings (approx 1 2/3 cups per serving). 4 points per serving for WW.


Number of Servings: 5

Recipe submitted by SparkPeople user KTRAUT.