There's something really comforting about including peanut butter in a savory recipe. This lightly spicy and creamy stew has been on my weekly meal rotations for a few weeks now as I often find myself with all of the ingredients on hand.
I love white sweet potatoes in this recipe, but orange sweet potatoes will also work well.
I chose to serve this stew over a bowl of cooked wheat berries and thought it was the best combination, but if you're sensitive to wheat or prefer other whole grains, feel free to use whichever you prefer. I've also served this stew on it's own, without any whole grains, and it stands well as its own dish too.
For this recipe, I like to have the main ingredients chopped and measured before starting. Once everything is chopped, you're only about 30 minutes away from a finished meal. This recipe keeps really well in the fridge, so double the recipe if you want to enjoy it all week!