Vanadium

• 2 lb. sweet potatoes, peeled and cut into 1-inch pieces
• 949 ml (1 carton) of reduced-sodium chicken broth
• 1 red pepper, chopped
• 1 large onion, chopped
• 1 cup water (this makes it a little runny, try it without first)
• 6 cloves of garlic, minced
• 1 Tbsp. grated fresh ginger
• 1/2 tsp. salt
• 1/2 tsp. pumpkin pie spice (cinnamon, nutmeg, ginger, and allspice)
• 1/4 tsp. crushed red pepper flakes
• 1 can (398 ml) coconut milk
• 1/3 cup creamy peanut butter
• 1/3 cup tomato paste

Garnishes:

• chopped peanuts
• fresh cilantro
• lime wedges

1. In a 4-6 quart slow cooker, combine the first 10 ingredients (through the red pepper flakes). Cover and cook on low for 6-7 hours, or on high for 3-3.5 hours.
2. Use a potato masher to coarsely mash mixture. If using low, turn to high. Stire in the next three ingredients (through the tomato paste). Cover and cook for 30 minutes more. Top servings with peanuts and cilantro. Serve with lime wedges.

Makes 8 servings (1.5 cups per serving).