African Sweet Potato Stew

1 T olve oil
1 - medium yellow onion, chopped
1 - medium green bell pepper, chopped
1 - large garlic clove, minced
2 t sweetener
1 t fresh ginger, grated
1/2 t ground cumin
1/2 t ground cinnamon
1/4 t cayenne
1 1/2 lbs. sweet potatoes, peeled and cut in 1/2 inch dice
1 - can diced tomatoes (14.5 oz.)
1 1/2 C vegetable stock
0 - salt
1 1/2 C cooked dark red kidney beans
2 T creamy peanut butter
1/2 C dry-roasted peanuts

Saute the onion in the olive oil and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook another 5 minutes. Stir in the sweetener, 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 to a simmer until vegetables are soft, about 30 minutes.

About 10 minutes before the end of the cooking time, stir in the kidney beans.

Place the peanut butter in a small bowl and blend in about 1/4 cup of the broth, then stir it into the stew.

Sprinkle with chopped peanuts and serve.

From Vegan Planet