When I was in college, my mom made an addicting sweet potato stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course.
—ALEXIS SCATCHELL NILES, IL
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS (2 1/2 QUARTS)
1 can (28 ounces) diced tomatoes, undrained
1 cup fresh cilantro leaves
1/2 cup chunky peanut butter
3 garlic cloves, halved
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup water
8 cups chopped fresh kale
Chopped peanuts and additional cilantro leaves, optional
1. Place the first eight ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water.
2. Cook, covered, on low for 6-8 hours or until the potatoes are tender; add kale during the last 30 minutes. If desired, top individual servings with chopped peanuts and additional cilantro.