if you’ve been a follower of this ramshackle excuse for a blog, you’ll know that i am a devout worshiper of crockpots. they’re like the live-in-chef your little hearts desire. and after a long day working for the man, or on a brisk fall night when you need he extra warmth, you’re little crock pot will be there, waiting for you. on a side note, we used to have a little generic 4 or 6? cup mini crock pot from walgreens-definitely not manufactured by a brand i know or trust. it was great while it lasted, i could make “cheeze” fondues, hot dips, keep re-fried beans hot-and thats where this is going- but, the other night when i plugged it in to add my treasured beans POOOF POP FIZZ! sparks, flames, and smoke spewed from the back, but not before the cord flew off and hit the wall. this was serious bizniz! it even burned my bamboo cutting board 
but, i digress. tonights dinner will be the african sweet potato and peanut stew from vegan planet-page 302 if you have it handy. i plan on popping it into my crockpot around 4pm, so when we get home from the hubbys dj gig at bevs, dinner will be hot, creamy and awesome! pics to come! i find myself going overboard-because i am addicted to peanut butter- and i stir in at least 1/3-1/2 cup, and, the stew is amazing when garnished with sriracha!
african sweet potato and peanut stew
reprinted with permission from robin robertson-holla!
1 tbs olive oil
1 medium yellow onion-chopped
1 medium green bell pepper-sedded and chopped
1 clove garlic, minced
2 tsp light brown sugar/natural sweetener
1 tsp fresh grated ginger
1/2 tsp cumin
1/2 tsp cinnamon
1/4+ tsp cayenne
1 1/2 lb-about 2 large sweet potatoes-cut into a 1/2 inch dice
1 14.5 oz can crushed tomatoes
1 1/2 c cooked kidney beans-rinsed well if canned
1 1/2 c vegetable stock
2 tbs smooth natural peanut butter (i usually go for overkill amounts-yum)
1/2 c chopped unsalted-dry-roasted peanuts
this recipe was originally formatted for stove top preparations, and the ingredients are added in the format in which they are listed-smart.
crock pot version: start by sauteing the onion in the olive oil until soft-about 5 minutes. add the garlic and stir until fragrant, and follow with the brown sugar, ginger, and spices-cook for another 30 seconds. now you can go ahead and dump everything into your slow cooker-except for the peanuts-and turn on the 4-6 hour setting. once finished, taste for seasonings, and if you’d like, puree a cup of the soup to thicken. garnish with the peanuts
book version. heat the oil over medium heat, add the onion and cover, and cook until soft-about 5 minutes. add the bell pepper and garlic, cover and cook for an additional 5 minutes. add the brown sugar through cayenne, and cook, stirring for 30 seconds. add the sweet potatoes and stir to coat. stir in the tomatoes, stock, and salt to taste. bring to a boil, reduce to a simmer, and cook until the veggies are soft, about 30 minutes.
during the last 10 minutes, stir in the kidney beans. place the peanut butter in a small bowl and thin with about 1/4 c of the hot soup broth, then stir it into the stew. to thicken, puree a cup of the stew and stir it back into the pot. garnish with the chopped peanuts
