By Special Request...
Stephanie asked me for the recipe to a stew that I made yesterday, so I decided to post a new thread in case any one else might want to try it. I made it in a crock pot (the larger size) but I am sure that it could be cooked in a pot on the stovetop just as well. Enjoy!!
Southern Sweet Potato Stew:
3 frozen boneless, skinless chicken breasts
2-3 large sweet potatoes (fresh yams, pumpkin, or squash would work just as well; we really like it with yams)
2- 14oz. cans of chicken broth
1- large chopped onion
2-3 celery ribs, chopped
1 tbsp. chopped garlic
1- can diced tomatoes, with the juice
2- cans canillini beans, with the juice (white kidney beans)
3 tbsp. peanut butter
3/4 tsp. salt (or to taste)
ground black pepper to taste
2 tsp. dried thyme
1 1/2 tbsp. molasses
1/8 tsp. ground nutmeg
1/2 tsp. cinnamon, more or less to taste
1 1/2 cups of cream, or whole milk if you prefer (can be omitted if you like)
chopped dry-roasted peanuts
lime slices
Combine the first 15 ingredients in the crockpot (or other pot) with the chicken at the bottom of the crock. Cook on high for 5-6 hours (obviously much less time if using a pot on the stovetop!). Remove chicken breasts and shred with a fork. Return chicken to the stew. Add the cream (or milk) and cook on low for another 1-2 hours, or until ready to serve. Serve stew in a bowl with chopped peanuts sprinkled on top and a squirt of lime, if desired.
Thanks Suz
Michele 
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