Best 9 African Sweet Potato Recipes

AFRICAN PEANUT SWEET POTATO STEW

Steps:

• Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

AFRICAN SWEET POTATO STEW

Steps:

• Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
• Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

WEST AFRICAN PEANUT STEW WITH SWEET POTATO & SPINACH

Steps:

• Cook the rice according to package instructions.
• While the rice cooks, make the stew. Set a medium soup pot or Dutch oven over medium-low heat. When hot, add the olive oil and the onion. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic, cumin, and coriander and cook, stirring frequently, for 1 minute.
• Add the broth, tomatoes, sweet potatoes, ginger, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil. Once the stew comes to a boil, reduce heat to low and simmer uncovered until the sweet potatoes are tender, 8-10 minutes.
• Stir in the peanut butter and the spinach. Stew is done when the peanut butter has distributed and the spinach has wilted, about 2 minutes. Taste and add more salt and pepper if you like.
• Serve with a scoop of brown rice and garnish with cilantro and peanuts.

VEGAN AFRICAN SWEET POTATO STEW

Steps:

• Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes from the can.
• Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
• Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
• Serve hot; makes 6 very hearty servings.

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color.
• Add garlic and ginger, and sauté a few more minutes. Stir in spices. Add cabbage, sweet potato, eggplant (if using), broth, tomatoes, apple juice, and salt.
• Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally.
• Check sweet potatoes for doneness. Turn off heat, stir in peanut butter until melts, then add lemon juice to combine.
• Serve topped with cilantro, parsley, and peanuts.

NORTH AFRICAN SWEET POTATO BURGERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet with vegetable oil.
• Place sweet potatoes, oats, onion, peanuts, cilantro, ginger, garlic, cumin, and salt in a bowl. Mix until fully combined. Form mixture into patties; arrange onto the prepared baking sheet.
• Bake in the preheated oven until one side is browned, about 15 minutes. Flip the patties and bake until the other side is browned, about 15 minutes more.

AFRICAN SWEET POTATO AND PEANUT STEW

Steps:

• 1. Heat olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in the brown sugar, ginger, cumin, cinnamon and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock and salt to taste. Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes.
• 2. About 10 minutes before the end of the cooking time, stir in the kidney beans and simmer until heated through.
• 3. Place the peanut butter in a small bowl and blend in about 1/4 cup of the broth, stirring until smooth, then stir it into the stew. If a thicker consistency is desired, puree 1 cup of the stew in a blender or food processor and stir back into pot.
• 4. Taste and adjust seasonings. Sprinkle with chopped peanuts and serve.

NORTH AFRICAN SWEET POTATO PANCAKES

Steps:

• Loosely grate potatoes in food processor and place in mixing bowl.
• Season to taste with salt and pepper.
• Mix in eggs.
• Cover and refrigerate (up to 4 hours) until time to fry.
• In large non-stick skillet, heat enough oil to cover bottom of the pan.
• Spoon out the batter into pan, being careful not to crowd.
• Cook until crisp and brown on one side, then turn and fry on other side.
• Keep finished pancakes warm in oven until all pancakes are fried.
• Drain on paper towels.

AFRICAN SWEET POTATO PUDDING

Steps:

• Boil the water in a heavy saucepan. Drop in the sweet potato cubes and cook, uncovered, until tender - about 25 to 30 minutes. Drain the potatoes and return them to the pan.
• Add the milk, cream, sugar, saffron and cardamom. Stirring often with a wooden spoon, bring the mixture to a boil over medium heat. Reduce the heat to low and simmer, uncovered, for about 1 hour, stirring often. The pudding is done when it is smooth and is thick enough to hold its shape almost solidly in the spoon.
• With the back of the spoon, rub the pudding through a fine sieve into a serving bowl.
• Refrigerate the pudding until cool. Before serving, sprinkle the top with a little additional ground cardamom.