- In a 4-quart slow cooker, combine peppers, onions, garlic, ginger, allspice, cayenne pepper, sweet potatoes, broth and tomato paste.
- Stir to combine.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-3 1/2 hours.
- Before serving, in a medium bowl whisk together coconut milk and peanut butter.
- Stir into cooker until smooth.
- Serve with optional mango slices and Peanut Butter Croutons.
Makes 8 servings.
Peanut Butter Croutons:
- Spread 2 slices of white or wheat sandwich bread with peanut butter and top with 2 additional slices of bread.
- Brush both sides of each sandwich with oil or melted butter.
- In a skillet over medium heat, cook sandwiches until golden brown, turning once.
- Cut into cubes.
Approximate Nutrient Analysis per serving (not including salt to taste, mango or peanut butter croutons):
450 calories, 29 g fat, 13 g saturated fat, 0 mg cholesterol, 450 mg sodium, 41 g carbohydrate, 7 g fiber, 13 g sugar, 15 g protein
