Spiced Sweet Potato-and-Peanut Puree

Spiced Sweet Potato-and-Peanut Puree


For the Soup
  • 2 1/2 lb. sweet potatoes, peeled and chopped
  • 1 onion, chopped
  • 1 2-in. piece fresh ginger, cut into 1/2-in. pieces
  • 4 c. vegetable stock
  • 1 14.5-oz. can diced tomatoes
  • 1 tsp. ground cinnamon, optional
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 c. creamy natural peanut butter
  • 1/3 c. fresh cilantro, plus more for garnish
  • Chopped roasted salted peanuts, for garnish
For the Smoky Pita Chips
  • 3 tbsp. extra-virgin olive oil
  • 1 Chopped Garlic Clove
  • 3/4 tsp. smoked paprika
  • 2 6-in. pitas, split
  • Kosher salt
  • black pepper


  1. Combine sweet potatoes, onion, 3 chopped garlic cloves, ginger, stock, tomatoes, cumin, cinnamon (if desired), 1 cup water, 1 teaspoon ground cumin, and 1 teaspoon each salt and pepper in a 6-quart slow cooker. Cover and cook until potatoes are tender on low for 7 to 8 hours or high 3 1/2 to 4 1/2 hours.
  2. Discard ginger. Add peanut butter and cilantro and stir until combined. Using a blender or immersion blender, process until smooth, 2 to 3 minutes. Season with salt and pepper.
  3. Serve topped with cilantro and peanuts, and Smoky Pita Chips alongside.
  4. Make the Smoky Pita Chips: Combine olive oil, garlic, and paprika in a bowl. Brush over pitas. Season with salt and pepper. Bake at 350 degrees F until toasted and crisp, 10 to 12 minutes. Break into chips.

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