The Vegetarian
Sweet potatoes liven nutritious stew

When making Sweet Potato and Peanut Stew, select potatoes that have yellow-gray to brown skin and yellowish to white, dry, mealy flesh. All can be round or torpedo-shaped, knobby or sleek. Associated Press

Sweet potatoes are the nutritious heart of this Sweet Potato and Peanut Stew. These wonderful vegetables are available year-round, but they’re harvested fresh from fall through winter.

The recipe comes from "Joy of Cooking: All About Soups and Stews" (Scribner, $19.95), one of a new series of single-subject cookbooks in the family of the renowned classic "Joy of Cooking."

"When we say ‘sweet potatoes,’" the editors explain, "we mean the ones with yellow-gray to brown skin and yellowish to white, dry, mealy flesh. Shape is not an indication of quality. All can be round or torpedo-shaped, knobby or sleek. Select firm tubers with bright skin, heavy for their size, free of soft spots, dark spots and mold."

Store sweet potatoes in a cool, dark, dry place.

Note that this recipe includes provision for using ground beef or turkey to make a version for non-vegetarians.

Sweet Potato and Peanut Stew

1/4 cup peanut oil
1 onion, chopped
1 red or green bell pepper, chopped
1 fresh jalape–o or serrano pepper, seeded and minced
4 cloves garlic, minced
1 packed tablespoon minced peeled fresh ginger
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
2 sweet potatoes, peeled and cut into 1?-inch pieces
1/3 cup tomato paste
Salt and ground black pepper to taste
1 teaspoon peanut oil (optional)
12 ounces ground beef or turkey (optional)
2 small zucchini (1 inch in diameter), trimmed and sliced
1/2 cup peanut butter (chunky or smooth), preferably unsalted
Hot cooked rice or couscous (optional)

In a large, heavy saucepan over medium-low heat, heat 1/4 cup peanut oil; add onion, bell pepper and jalape–o. Cook until the vegetables are tender but not brown, 7 to 10 minutes.

Add garlic and ginger; cook for another 2 to 3 minutes. Stir in chili powder, cumin and red pepper flakes; cook for 1 minute. Add sweet potatoes, tomato paste, salt and pepper. Add enough water to barely cover the vegetables and mix well. Bring to a boil, lower the heat, cover and simmer for 45 minutes, stirring occasionally.

(For nonvegetarian version, if desired, at this point: In a medium skillet over high heat, heat 1 teaspoon peanut oil; add ground beef or turkey. Saute, turning often, until browned. Using a slotted spoon, transfer to a plate; set aside until stew has cooked for 45 minutes, then add the meat to the stew.)

Add zucchini to stew; cook for another 15 minutes.

Place peanut butter in a small bowl; stir in 1 cup of the stewing liquid until smooth; add peanut butter mixture to the stew. Mix well and cook stew another 15 minutes. Season to taste with salt and black pepper.

Serve plain, or with hot cooked rice or couscous.

Makes 6 servings.

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