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1
To give the peanuts a head start in cooking, put them in a small saucepan with water to cover by 1 inch.
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2
Place over medium heat, bring to a boil, and boil for about 15 minutes, or until the nuts are chewy but crunchy and about half cooked.
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3
Bite into a nut to see if they are ready.
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4
Meanwhile, put the squash cubes in a medium saucepan, add the salt and sugar, and toss the squash to coat.
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5
When the peanuts are ready, drain and add to the squash.
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6
Add the coconut milk and water to the squash and peanuts and bring to a simmer over medium heat.
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7
Cook for 3 to 5 minutes, or until the squash has slightly softened.
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8
Add the sweet potato and stir gently to combine well.
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9
The liquid should just cover the vegetables; if it doesnt, add water as needed.
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10
Continue at what sounds like a loud simmer for 15 to 20 minutes, or until the squash and sweet potato are tender but not mushy.
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11
Test for doneness by poking a few pieces with a knife.
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12
You want the sweet potato and squash to retain some of their individuality, the peanuts to still have a bit of crunch, and the sauce to be a creamy yellow.
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13
Remove from the heat and let stand for a few minutes to allow the flavors to settle.
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14
During that time, the sauce will thicken and deepen in color.
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15
If you are not serving the stew right away, cover the pan.
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16
If the stew has cooled, bring it back to a near simmer over medium-low heat.
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17
Check the sauce and thin it with 1 to 2 tablespoons water if it is too thick.
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18
Taste it as well and adjust the flavor with extra pinches of salt and/or sugar, if necessary.
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19
Then transfer to a serving bowl, sprinkle with the cilantro, and serve immediately.
