Sweet Potato, Carrot & Peanut Butter Stew: A Cozy One-Pot Comfort Meal

I’m very excited to share this dish with you all today! This is something I’ve been making for the last few months, making little tweaks along the way. I did write about a similar dish awhile back but this one is vegetarian. My belly is currently full of this concoction, so let’s get into it!

The Ingredients

2 – Sweet potatos
4-6 – Carrots
1 – Onion (chopped)
1 – Can of Rotel
32 oz – Vegetable Stock (or use Chicken Bone Broth for the best flavor!)
1 Tbsp – Garlic paste
1 Tbsp – Ginger paste
1 Tbsp – Miso paste (optional)
1 Tsp – Ground coriander
1 Tsp – Ground cumin
1 Tsp – Smoked paprika
1 Tsp – Cayenne pepper
1/2 cup – Peanut butter

The Technique

Peel the sweet potatoes and carrots, then cut into bite size pieces. Put the pieces on a parchment paper lined sheet pan with some olive oil and salt/pepper. Toss to fully incorporate. Throw them into a pre-heated 375 F oven. Roast the veggies for about 30 minutes. Roasting the vegetables isn’t strictly necessary, but it removes moisture and brings out the best flavor of the veg.

While the sweet potatoes and carrots are roasting, start to sauté the onions in a large pot over medium heat. When the onions start to look translucent, add the garlic and ginger pastes and toss that all around. After a minute or so, you can add all the spices to the mix. I like to combine all the spices in a small dish before adding them to the pot. When burning becomes imminent, add the can of Rotel to the party and scrape up any bits of fond from the bottom of the pot.

Add the broth and start bringing that up to a boil. When it starts boiling, add the roasted sweet potato and carrots and cover the pot. Reduce heat to low and let the mixture simmer for about 15 minutes. Check the doneness of the sweet potatoes and carrots – you want them to be soft but not mushy. Add the peanut butter and mix in until fully incorporated.