AFRICAN SWEET POTATO AND PEANUT SOUP
A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes.
Provided by GregMcE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 32.7 g, Fat 8.6 g, Fiber 6.5 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 493.6 mg, Sugar 8.9 g
SWEET POTATO, PEANUT BUTTER & CHILLI QUESADILLAS
Crisp tortillas, soft smoky roasted veg and crunchy nuts give this simple vegan meal lots of texture. An easy iron rich supper that's full of flavour
Provided by Esther Clark
Categories Main course, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.
- Stone, peel and chop the avocado, tip into a bowl with the lime juice and zest, and season generously. Mash together with a fork and set aside. In a small bowl, combine the peanut butter and remaining olive oil. Set aside.
- Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the coriander. Top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.
Nutrition Facts : Calories 947 calories, Fat 51 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 30 grams sugar, Fiber 18 grams fiber, Protein 17 grams protein, Sodium 1.7 milligram of sodium
PEANUT BUTTER SWEET POTATOES
I'll admit that when I first saw this recipe my first reaction was HUH? This is the only way my son will eat them now. ***update*** I recently made this recipe with the prepackaged sweet potato fries and it was wonderful. Just put them in the pan first, the pour the topping over them.
Provided by Sherrybeth
Categories Yam/Sweet Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Slice the sweet potatoes and put them into a 2 quart buttered casserole dish.
- In a large saucepan, melt the butter.
- Add the brown sugar, cinnamon and pecans and mix well.
- Cook until the sugar is dissolved.
- Add the peanut butter and stir until it is well blended and the peanut butter blends inches.
- Once it is well blended, add the pecans and stir well.
- Pour this mixture over the potatoes.
- Bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 712.5, Fat 48.1, SaturatedFat 22.2, Cholesterol 81.3, Sodium 402.6, Carbohydrate 67.9, Fiber 6.5, Sugar 43.1, Protein 8.6
AFRICAN PEANUT SWEET POTATO STEW
Back when I was in college, my mom made an addicting sweet potato and peanut 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, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.
Nutrition Facts : Calories 349 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 11g fiber), Protein 10g protein.
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