Instructions:
Combine sweet potatoes, onion, 3 chopped garlic cloves, ginger, stock, tomatoes, cumin, cinnamon (if desired), 1 cup water, 1 teaspoon ground cumin, and 1 teaspoon each salt and pepper in a 6-quart slow cooker. Cover and cook until potatoes are tender on low for 7 to 8 hours or high 3 1/2 to 4 1/2 hours.
Discard ginger. Add peanut butter and cilantro and stir until combined. Using a blender or immersion blender, process until smooth, 2 to 3 minutes. Season with salt and pepper.
Serve topped with cilantro and peanuts, and Smoky Pita Chips alongside.
Make the Smoky Pita Chips:Combine olive oil, garlic, and paprika in a bowl. Brush over pitas. Season with salt and pepper. Bake at 350 degrees F until toasted and crisp, 10 to 12 minutes. Break into chips.
Resource: countryliving.com