My daughter is always in the hunt for flavorful meatless recipes. We love our time spent in the kitchen together but her commitment to a vegan diet changed everything we knew about food. Out went many of our favorite dishes, along with the old shopping list and many pantry items.

Life got a lot easier when she switched to vegetarian, and honestly, her conversion to a plant-based diet has influenced my choices, not the least of which include joining the Twenty Bag CSA!

Here’s an easy and delicious dish showcasing the sweet potato she shared with me recently.

From AllRecipes

Ingredients

1 cup fat-free sour cream

¼ cup minced fresh chives

2 teaspoons canola oil

1 ¼ cups thinly sliced yellow onion

¾ cup chopped red bell pepper

3 garlic cloves, minced

1 cup chopped unsalted, dry-roasted peanuts

1 teaspoon salt

½ to 1 teaspoon crushed red pepper

4 cups (1-inch) cubed peeled sweet potatoes (about 1 1/2 pounds)

2 ½ cups quartered small red potatoes (about 1 pound)

2 ½ cups organic vegetable broth (such as Swanson Certified Organic)

1 (28-ounce) can diced tomatoes, undrained

Preparation

Combine sour cream and chives in a small bowl; cover. Refrigerate 2 hours.

Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes or until tender. Add garlic; sauté 30 seconds. Stir in peanuts, salt, and crushed red pepper; sauté 2 minutes. Add potatoes, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until the potatoes are tender. Place 1 2/3 cups stew into each of 6 bowls; top each serving with about 2 1/2 tablespoons sour cream mixture.