Comments on: Tunisian Sweet Potato Stew

By: KCalla

KCalla — Tue, 04 Dec 2012 03:48:55 +0000

This is our favorite recipe so far from the Starch Solution book. Recently, I have been using powdered PB2 instead of peanut butter. I agree it needs a little sweetness and salt (particularly if using the PB2). I increase the spices to our taste. It freezes very well. I often double the recipe. Leftovers make a fabulous pureed soup as well (very elegant and you’d swear it had cream in it…so rich). I like it with frozen Italian style green beans even better than with “stringbeans”

By: Shannon

Shannon — Thu, 29 Nov 2012 09:16:53 +0000

I just made this today, absolutely delicious. I had this once in a North African restaurant and remembered loving it.

I added sugar and salt to bring out a little more flavor. I also added this new spice (Moroccan Seasoning by McCormick’s) I purchased. In fact, I highly recommend having this around. You can use it for most Middle Eastern or Indian dishes, it is just fantastic. It has all the spices in the recipe, plus turmeric, paprika and cardamom!

By: Lake Orion

Lake Orion — Thu, 15 Mar 2012 20:38:14 +0000

I made this for the first time a few days ago. Very tasty the first evening, but even better once the leftovers sat in the refrigerator overnight!

By: maryel

maryel — Wed, 31 Mar 2010 00:27:41 +0000

I make this all the time (fortunate enough to attend the 10-day McDougall program). But I put all the ingredients in my crockpot and add some frozen spinach and let it cook until the potatoes are done as well as letting it get thick. Makes the kitchen smell really good too!!!