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Sweet Potatoes In a Cayenne, Ginger and Peanut Sauce

This recipe is brought to you by Black Women for Wellness.

Serves 4-7


  • 4 tablespoons of sunflower oil
  • 1 large onion cubed
  • 4 garlic cloves, crushed
  • 2-inch pieces fresh ginger,peeled and minced
  • 1 3/4 lbs. sweet potatoes, peeled and cubed
  • I pound white cabbage, cubed
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 3/4 cups (14 oz) chopped plum tomatoes
  • 1 can pineapple juice
  • 1/2 cup smooth peanut butter
  • Salt and pepper to taste
  • Rice


  • 2 carrots, peeled and grated
  • 2 beets, peeled and grated
  • 2 bananas, peeled and sliced
  • Juice of 1 lime
  • Handful; of fresh Cilantro leaves, chopped


  1. Heat the sunflower oil in a large, heavy pan over medium heat and sauté the onion until soft.
  2. Add the garlic, ginger, sauté for a few minutes, then add the sweet potatoes and cabbage.
  3. When the vegetables start to soften, add the paprika and cayenne.
  4. Stir to coat the vegetables with the spices.
  5. Add chopped tomatoes and pineapple juice.
  6. Cover the pan and simmer until the vegetables are soft.
  7. Stir in the peanut butter until well conbinated.
  8. Add salt and pepper.
  9. Toss the carrots, beets and bananas in the lime juice and sprinkle over the dish, together with cilantro.
  10. Serve with rice

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