Serves: 4-6
Prep time: 15 minutes
Cook time: 30-45 minutes
1 large sweet potato, peeled and cubed (about three cups)
1 small white onion, peeled and diced (about one cup)
1 15-ounce can diced tomatoes with their juice
4 cups water
1/ 2 cup peanut butter (smooth or crunchy)
2 cloves garlic, minced
1 teaspoon grated fresh ginger (or a half teaspoon of powdered ginger)
1/ 4~1/ 2 teaspoon ground chipotle pepper
1 teaspoon smoked paprika
1/ 2 teaspoon salt
4 cups fresh baby spinach
Directions: Combine all ingredients, except the spinach, in your crock pot. The peanut butter will incorporate as this cooks, so don’t worry about adding it in as a lump. Cook on high for 3-4 hours, or on low for 6 hours.
When the sweet potatoes are tender, stir in the spinach, cover, and let it cook for another 10-15 minutes, or until the spinach is wilted. Taste and adjust the salt and seasonings, if needed.
Serves 4 to 6.
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