Senegalese Peanut Stew with Spinach and Sweet Potatoes

Image of Senegalese Peanut Stew with Spinach and Sweet Potatoes
Weight Watchers Recipe
Ratings (1052)
5PointsPlus Value
Prep time: 23 min
Cook time: 48 min
Other time: 0 min
Serves: 6
This African stew pairs cayenne with peanut butter to make a comforting winter warmer.
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  • 1 spray(s) cooking spray   
  •   2 medium uncooked onion(s), roughly chopped   
  •   1 medium green pepper(s), cored and roughly chopped   
  •   1/2 pound(s) uncooked sweet potato(es), peeled and chopped into 1/2-inch cubes   
  •   2 medium uncooked carrot(s), peeled and thinly sliced   
  • 2 clove(s) (medium) garlic clove(s), minced   
  • 2 Tbsp ginger root, fresh, minced   
  • 1/2 tsp ground cloves   
  • 1/2 tsp table salt   
  • 1/4 tsp cayenne pepper   
  • 4 cup(s) vegetable broth, reduced-sodium   
  • 6 Tbsp reduced sodium peanut butter, natural, creamy-variety   
  •   8 cup(s) fresh spinach, leaves, stemmed, packed, chopped   


  • Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.

  • Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.

  • Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.

  • Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.

  • Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.


  • Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).

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