Peanut butter, tomato and milk form a creamy broth around sweet potato, instant brown rice and spinach. The published combination may sound unusual, but it has been used in Extension cooking classes and is structured as a fast, filling one-pot meal.
Creamy Peanut Sweet Potato and Spinach Stew
Ingredients
- 1 cup instant brown rice
- 2 cups low-sodium broth, any type
- 1 teaspoon dehydrated minced onion
- 1 teaspoon garlic powder, or 4 cloves garlic
- ½ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper, optional
- 2 cups peeled sweet potato, cut into medium dice
- 1 can (14.5 ounces) diced tomatoes with liquid
- ½ teaspoon salt
- ½ cup creamy peanut butter
- 1¼ cups nonfat or 1% milk
- 3 cups baby spinach, coarsely chopped
- ¼ cup chopped dry-roasted peanuts, optional
- Thinly sliced green onion, optional
Instructions
- Prepare. Wash your hands. Rinse or scrub the sweet potato, spinach and green onion under running water before cutting.
- Start the pot. Combine the instant brown rice, broth, onion, garlic, ginger, optional cayenne, sweet potato, tomatoes and salt in a soup pot.
- Simmer the base. Bring to a boil, reduce to medium-low, cover and simmer for 10 minutes. Check a sweet potato cube; if it is still firm, continue simmering until nearly tender.
- Add the creamy ingredients. Stir in the peanut butter and milk until smooth. Return to a gentle simmer and cook uncovered for 5 minutes, stirring so the bottom does not catch.
- Wilt the spinach. Stir in the chopped spinach and cook for 2 to 3 minutes, just until wilted. Remove the pot from the heat.
- Finish and store. Top with chopped peanuts and green onion if desired. Refrigerate leftovers within 2 hours.
Storage and reheating
Refrigerate within 2 hours and use within 3 to 4 days. Reheat to 165°F (74°C), stirring so the thick stew heats evenly. Add a small splash of broth or milk if it tightens in the refrigerator.
USDA guidance says perishable food should not remain at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Make the method work
Sweet potato cooking time depends on cube size. Keep the dice even and do not add the peanut butter and milk until the cubes are almost tender.
Documented variation
The source also suggests frozen spinach, cilantro, bell pepper or raisins. Sunflower seed butter is the documented peanut-free alternative; clearly label the pot if cooking for anyone with allergies.
Editorial standard
Quantities and key method decisions come from the credited Extension recipe. Safety information was checked against FoodSafety.gov temperatures and USDA leftover guidance. No rating, nutrition figure or “test-kitchen” claim has been invented.