African Ground Nut Stew with Sour Cream-Chive Topping

African Ground Nut Stew with Sour Cream-Chive Topping (Adapted from CL)

1 cup sour cream
1/4 cup chopped fresh chives
2 teaspoons canola oil
1 1/4 cups thinly sliced yellow onion
3/4 cup chopped red bell pepper
3 garlic cloves, minced
1 cup chopped unsalted, dry-roasted peanuts
1 teaspoon salt
1 teaspoon crushed red pepper (reduce if you don't want it spicy)
1 1/2 pounds cubed (about 1") peeled sweet potatoes
1 pound quartered small red potatoes
2 1/2 cups vegetable broth
28 ounce can fire-roasted crushed tomatoes

In a small bowl, stir together sour cream and chives - cover and chill for 2 hours.

In a large Dutch oven, heat oil over medium-high. Add onion and bell pepper - cook until tender, about 3-5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in peanuts, salt and crushed red pepper - cook for 2 minutes. Stir in both potatoes, broth and tomatoes. Bring mixture to a boil, cover, reduce heat and simmer until the potatoes are tender - about 60-70 minutes.

Serve each portion with a dollop of the sour cream mixture.

Makes 6 servings.

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