Spicy Peanut Yam Casserole

Ingredients

• 1 1/2 lbs yams (about 3 medium to large)
• 1 medium onion, coarsely chopped
• 1 medium bell pepper, seeded and diced (omitting it or substituting a different color pepper also works)
• 1/2 teaspoon dried hot pepper, crushed
• 2 tablespoons peanut oil
• 1 cup crushed tomatoes (I used canned)
• 1/2 teaspoon salt
• 1 teaspoon curry powder
• 1/2 cup dry roasted salted peanut, finely chopped

Directions

1. 1

   Bake the yams in a preheated 400 F oven about 45-55 minutes, or until they are fork tender. Remove from the oven and let cool. (I cooked in the microwave about 15 minutes to speed it up)

2. 2

   In a medium skillet, sauté the onion, the bell pepper, and the hot peppers in the peanut oil over moderate heat, stirring, until the onion wilts and begins to turn golden.

3. 3

   Add the tomatoes, the salt, and the curry powder. Mix well, and cook uncovered over low heat, stirring occasionally, for about 15-20 minutes, until the mixture is thick and most of the liquid has cooked away.

4. 4

   Peel the cooked yams, then mash them in a bowl. Add the tomato mixture and the chopped peanuts and mix well.

5. 5

   Spoon the yams into a lightly oiled shallow casserole. Cover lightly and bake in a preheated 375 F oven for 20-25 minutes, just enough to heat through.

6. 6

   Yum!