2 tablespoons olive oil
2 tablespoons fresh ginger, minced
1-1/4 teaspoon salt, divided
2 teaspoons garlic, minced, divided
2 pounds sweet potatoes, peeled and cut into 3/4 inch cubes (7 cups)
1/2 cup water
1 large sweet red bell pepper, cut into 1/4 inch pieces (2 cups)
2 tablespoons fresh lime juice
1/3 cup peanut butter
1/2 cup boiling water
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons honey
crushed red pepper (optional)
Put a large saucepan on the stove and turn the burner to medium heat. Add the olive oil and swirl to coat the pan. Add the ginger and 1/2 teaspoon of the salt. Cook, stirring often, for about 3 minutes. Add 1 teaspoon of the garlic and saute for another 5 minutes.
Stir in the sweet potatoes plus the remaining 1 teaspoon of garlic and another 1/2 teaspoon of salt. Cover the pan and cook for 5 minutes, then add 1/2 cup water, cover again, and cook over low heat for 30 minutes, stirring occasionally.
Add the bell pepper and lime juice and stir. Cover again and continue cooking for 10 minutes more, or until the sweet potatoes are fork-tender. Check occasionally to see if anything is sticking, and if so add a little more water to the pan.
In a medium bowl, add the peanut butter and boiling water. Stir well. Add the vinegar, honey, and remaining 1/4 teaspoon of salt, and continue to stir until the sauce is well blended.
Add the peanut butter sauce to the vegetables and stir to coat all evenly. If desired, add the crushed red pepper.
Note: Dawn doubles the sauce, substitutes canned garbanzo beans (chickpeas) for the red pepper, and serves over rice or angel hair pasta.