The other day, I was flipping through by Chris & Carolyn Caldicott, which I acquired several years ago at a thrift store for a buck or two. It's a vegetarian cookbook with amazing photos and stories from their journeys around the world. The recipes in the book are neatly divided into geographic areas and represent the Caldicotts' favorites, many of which appear on the menu of their World Food Cafe in London. The eye candy in the book is what drew me to pick it up in the first place, but what keeps me coming back to it is the fresh, inspired eats from far away places.

Inspired by a Malinese dish featuring sweet potatoes, cabbage and tomatoes in a spicy peanut sauce, I whipped up my own version with a special autumnal twist.

If you can't stand the heat, cut the amount of cayenne in half or omit it altogether for a milder, creamier version of this West African-inspired meal.


Sweet Potato & Garnet Yam in Ginger & Peanut Sauce
Yield: 4 servings

2 Tbsp olive or sunflower oil
1/2 cup chopped onion
2 cloves garlic, smashed
1-inch piece of gingerroot, peeled and minced
1 medium sweet potato, peeled and cubed
1 medium garnet yam, peeled and cubed (or another sweet potato)
1 apple or pear, peeled, seeded and cubed
1 tsp sweet paprika
1/2 tsp cayenne pepper
3/4 cup Trader Joe's Pear Cinnamon Cider or apple cider/juice or pineapple juice
1/4 cup natural creamy peanut butter
2 Tbsp (or more) almond or other nondairy milk

In a large skillet, heat oil and sautee onion for 2-3 minutes until it begins to turn translucent. Add garlic and ginger and cook an additional 2-3 minutes. Add sweet potatoes, yams and fruit. Stir to combine and cook, uncovered, for a few minutes until the veg matter just begins to soften.

Add paprika and cayenne; fold in so the spices coat the veggies and fruit. Add cider or juice, cover, and simmer 10-12 minutes, until the sweet potatoes are cooked through.

Stir in peanut butter until melted, then add first 2 Tbsp of almond milk to make a rich sauce. Add more liquid if needed.

Serve over brown rice or quinoa and top with a few raw peanuts or cashews.