3 med. size sweet potatoes (about 1 1/2 lbs.)
2 lg. green peppers, cut in lengthwise strips
2 med. onions, chopped
10 oz. pkg. mushrooms, half or quartered if lg.
1 clove garlic, minced
Salad oil
2 lbs. pork cubes
22 oz. can tomatoes
6 oz. tomato puree
1 1/4 tsp. salt
1/4 tsp. crushed red pepper
1/4 c. creamy peanut butter
1/2 c. unsalted roasted peanuts for garnish

Peel sweet potatoes and cut into bite sized chunks. In a 12 inch skillet over medium-high heat, add 2 tablespoons salad oil. When hot add pork cubes, in batches, until well browned on all sides. With slotted spoon, remove pieces to plate as they brown; set aside.

In drippings remaining in skillet, over medium-high heat, cook sweet potatoes, green pepper strips 5 minutes or until lightly browned. Remove to bowl.

In small skillet, add 1 tablespoon salad oil. Cook onions, mushrooms and garlic 5 minutes or until vegetables begin to soften. Stir in pork cubes, tomatoes, tomato puree, salt and crushed red pepper; over high heat, heat to boiling.

Reduce heat to low. Cover and simmer 45 minutes stirring occasionally. Add sweet potatoes and green peppers to skillet. Cook 30 minutes or until meat and vegetables are tender.

In cup mix peanut butter and 1/4 cup hot water until smooth; stir into stew, heat through. Sprinkle with peanuts. Makes 8 servings.