Senegalese Peanut Stew with Spinach and Sweet Potatoes - Makes 6 servings

Ingredients:

Nonstick spray
2 medium onions, roughly chopped
1 medium green bell pepper, cored and roughly chopped
1/2 pound sweet potatoes, peeled and chopped into 1/2-inch cubes
2 medium carrots, peeled and thinly sliced
2 garlic cloves, minced

2 Tbsp minced, peeled fresh ginger
1/2 tsp ground cloves
1/2 tsp salt
1/4 tsp cayenne
4 cups (1 quart) reduced-sodium vegetable broth
6 Tbsp creamy natural peanut butter
8 cups packed, chopped, stemmed spinach leaves

Instructions:

Spray a large saucepan with nonstick spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth. Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes. Stir in the spinach; cook, stirring occasionally, for 10 minutes. Serving size: 1 2/3 cups.