For my 30th birthday, Mark put together a cookbook of recipes from my friends and family. This week I started making some of the recipes! The Watkins contributed this recipe. Emilie and Brett came over to eat this with us and I figured it was up the McFarlanes alley. James and Charlie were both big fans! It took 40min for my sweet potatoes to be done and next time I think I will try adding some peanut butter to the sauce.
2 tablespoons canola oil
1 onion, chopped
2 peeled carrots
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2-4 cloves peeled garlic (or more, or none, as desired)
4 cups peeled sweet potatoes
1 1/2 cups unsalted dry roasted peanuts
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 (4 ounce) cans chopped green chilies
2-6 tablespoons chili powder, to taste
1 tablespoon ground cumin, or more if desired
1 tablespoon sugar
cooked brown rice
Place the oil in a large, heavy pot over medium heat.
Add the onions, carrots and bell peppers, and saute lightly for about 8 minutes.
Add the garlic and saute until it turns golden.
Add the sweet potatoes, peanuts, tomatoes, tomato paste, chiles, chili powder, cumin and sugar.
Reduce the heat immediately and simmer gently, stirring occasionally, for 15 to 25 minutes, or until the sweet potatoes are just tender (use a fork to test it).
Halfway through the cooking process, adjust seasonings, adding additional chili powder and cumin, as desired.
Add salt and pepper to taste.
Serve over rice or serve as is.