Photo of Peanut Stew with Spinach and Sweet Potatoes by WW

Peanut Stew with Spinach and Sweet Potatoes

Total Time
1 hr 11 min
23 min
48 min
This African stew pairs cayenne with peanut butter to make a comforting winter warmer.


Olive oil cooking spray

1 spray(s)


2 medium, roughly chopped

Green bell pepper

1 medium, cored and roughly chopped

Sweet potato

½ pound(s), peeled and chopped into 1/2-inch cubes


2 medium, peeled and thinly sliced


2 large clove(s), minced

Ginger root

2 tbsp(s), fresh, minced

Ground cloves

½ tsp(s)

Table salt

½ tsp(s)

Cayenne pepper

¼ tsp(s)

Vegetable broth

4 cup(s), reduced-sodium

Reduced sodium peanut butter

6 tbsp(s), natural, creamy variety

Fresh spinach

8 cup(s), leaves, stemmed, packed, chopped


  1. 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.
  2. 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.
  3. 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.
  4. Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
  5. 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).