Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Sweet Potato and Peanut Stew


Sweet Potato and Peanut Stew


  • 1 large purple onion, diced
  • 1 large clove garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 pounds sweet potatoes, peeled and cubed
  • 1/2 teaspoon whole coriander, cracked
  • 1 teaspoon hot pepper flakes
  • 4 cups vegetable broth
  • 1/4 cup of natural chunky peanut butter
  • 1 bunch of greens (kale, spinach, collards, or sweet potato greens), chopped


  1. Saute the onions, garlic, and ginger over medium-high heat until onions are soft and translucent, about 5 minutes.
  2. Add coriander, hot pepper flakes, sweet potatoes, and broth.  Bring to boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
  3. Stir in the peanut butter and bring back to a simmer. Add the greens and cook until the greens wilt, about 2 minutes.
  4. Remove from heat and serve.


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