The Yam, she is cooked

The answer was simple, really. When in doubt, turn to Joy of Cooking. Although I have volumes of JOC dating back to 1944, the books that get the most use are the 1977 and the 1996 editions. The 1977 book has simple, direct, classic recipes. The 1996 book modernized greatly by cutting fat, simplifying technique, and introducing new foods and recipes from non-western cuisines from around the world.

Page 428 contains a recipe that I suspect came from Africa, Sweet Potato and Peanut stew.

Allowing for a few alterations given items I had on hand (eg, no meat in the fridge, hand mixed chili powder), I was wonderfully impressed. The resulting stew of yam, onions, and bell pepper is spicy and well flavored. The peanut butter added a thickness and complexity of flavor I did not anticipate. So did the ounce of bourbon I added at the very end.

This vegan stew is filling and contains a flavor range that would be tasty year round. 3.5 stars.