Sweet Potato and Peanut Stew

Peanut butter adds an unexpected richness to this sweet potato and Swiss chard stew. Skip the ground turkey if you prefer a vegetarian meal.

Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink. Season turkey mixture...


  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1/2 onion, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons minced fresh ginger root
  • 1/2 teaspoon red pepper flakes
  • 2 sweet potatoes, cut into 1/2-inch pieces
  • 6 cups water, or as needed to cover
  • 2 1/4 cups water
  • 1 (10 ounce) box couscous
  • 1/2 cup peanut butter
  • 2 cups Swiss chard, cut into 3-inch pieces
  • salt and ground black pepper to taste

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