Last yam post, I promise...

This blog done died.

Time to revive!

In case you couldn't tell, I'm obsessed with yams. Here's a recipe that garnered a handful of compliments and recipe requests the last time I prepared it for a group of friends.

Enjoy!

3 medium yams, well scrubbed and cut into 1/2-inch pieces
1 tablespoon oil
2 garlic cloves, finely chopped
1 ½ teaspoons ground cumin
½ teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon crushed red pepper
2 cans garbanzo beans, rinsed and drained
1 can vegetable broth
1 can diced tomatoes
1/4 cup peanut butter
½ cup loosely packed fresh cilantro leaves, chopped

1.Place potatoes in microwave-safe dish and microwave on high until fork-tender, about 8 minutes.
2.In saucepot, heat oil over medium-high heat. Add garlic, cumin, salt, cinnamon, and pepper. Cook, stirring, 30 seconds. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook for 1 minute.
3.Reduce heat to medium-low; add sweet potatoes and simmer briefly. Stir in cilantro.

I usually add more spices and peanut butter than the recipe calls for—add and subtract to your liking!