Midget On The Edge

I ripped this recipe out of a magazine, although I can’t remember which one. I think it was Womens Day (it’s dated Oct. 23, 09). I posted the above image on my Flickr and lots of people asked for the recipe, so here it is. :)

Prep: 20 minutes
Cook: 5 hours
Serves: 4
Cost per serving: $2.01

Ingredients:
-6 small sweet potatoes, peeled, cut crosswise into 3/4-inch slices (about 2 lbs.)
-3 red onions, thinly sliced
-1 14.5-oz. can diced tomatoes
-5 sprigs plus 1/2 cup chopped fresh flat-leaf parsley
-1 1/2 tsp. ground cumin
-1/2 tsp. ground allspice
-Salt and Pepper
-1/2 cup creamy or crunchy peanut butter

Directions:

1. Stir together potatoes, onions, tomatoes, parsley sprigs, cumin, allspice, salt, pepper and 2 cups of water in a slow cooker until thoroughly combined. Cover and cook for 4-5 hours on high. Discard parsley sprigs.

2. Just before serving stew, stir in chopped parsley and peanut butter. Serve hot in bowls.

Tips:

*Add meat: This is a hearty vegetarian stew, but if you’d like to include meat, stir in chunks of ham, Canadian bacon or cooked chicken towards the end of the cooking time. You can also use low-sodium chicken broth instead of water

*Serve it up: Rice makes a good accompaniment to this tasty stew, or serve it up with whole-grain bread to sop up the juices. For a dinner party, hollow out small crusty bread loaves and use them as bowls for the stew.

I didn’t use 3 onions…I’m not a big fan of onions, so I used one big one instead. Also, most recipes I make say they feed 4, but I find that me and Kyle alone can eat most of it (without eating too much) and have only enough leftover for a third meal. To make this stew go farther, I served it over rice and it lasted another night for both of us.