Most kids (and adults!) love peanut butter and sweet potato…so why not combine them for a healthy dinner? This recipe is reminiscent of an African peanut stew. It is rich in protein and best of all, flavor! So it is sure to leave you satisfied. I served it with kale chips, and it turned out to be a hearty, healthy dinner.

If you are allergic to peanuts, you can substitute almond butter.

Sweet Potato Peanut Stew (Gluten-free, Dairy-free)

• 3 sweet potatoes, chopped into small cubes
• 1 onion
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 6 cups vegetable broth
• 1/2 cup red lentils
• 1 tbsp curry powder
• 4 tbsp peanut butter
• paprika or cayenne pepper (optional- I like to add to this individually to bowls for those who like it spicy)
• cilantro (optional as a garnish)
• crushed peanuts (optional as a garnish)

1. In a large soup pot, saute onions in oil for 5-10 minutes.
2. Add broth, garlic, and ginger and bring pot to a boil.
3. Add sweet potatoes, lentils and curry powder and reduce heat to a simmer. Cook for approx. 25-30 minutes or until sweet potatoes are tender.
4. Add peanut butter and mix well.
5. Blend stew with an immersion blender or transfer to a food processor. (For a chunkier stew, omit this step).
6. Garnish with chopped cilantro, peanuts, and paprika or cayenne if desired.