sweet potato stew

Delicious, hearty, and healthy Sweet Potato Stew is packed with sweet potatoes, carrots, celery, corn, tomatoes, beef, and plenty of seasoning!

Sweet Potato Stew

(~2 potatoes) medium-sized sweet potatoes (chopped)

celery

onion

carrots

corn sweet corn

(14.5 ounces) diced tomatoes (I use fire-roasted)

beef

flour

bay leaf

garlic

paprika

Worcestershire sauce

parsley

beef bouillon cubes

water

flat leaf parsley

Coat the inside of a slow cooker with non-stick spray. I use a 6-quart pot.

Peel and chop the sweet potatoes into large chunks. Measure to get a heaping 3 cups and place in the prepared slow cooker.

Add in the chopped celery, chopped onion, the bag of carrots, drained can of corn (I buy corn that is fire-roasted and it adds so much flavor! It's right by regular canned corn in the grocery store) and undrained can of diced tomatoes.

Toss together the flour, seasoned salt, and pepper. Toss the cut meat (cut in 1 inch cubes if not pre-cut) in the flour mixture until well coated.

Place the coated meat in the slow cooker on top of all the vegetables. You do not need to pre-cook the meat.

Add in the bay leaf, minced garlic, paprika, Worcestershire sauce, and fresh parsley. (I coarsely chop parsley and pack it in a tablespoon to get that measurement.)

Crumble in the bouillon cubes and the water.

Stir everything together and submerge the meat below the veggies to keep it as tender as possible. Cover and cook on low for 7-9 hours, high for 5-7 hours or until the sweet potatoes and vegetables are tender and the meat is cooked through and tender. All slow cookers cook at different temperatures. Mine takes about 8 hours on low and I don&#039;t typically cook stews on high because I find them to be more flavorful (meat more tender) after slow cooking all day! If you are home, occasionally stir the stew throughout the day.

When ready to serve, remove the bay leaf.

Stir the ingredients together and slightly mash the tender sweet potatoes in the crockpot. This gives it a chunkier and thicker stew consistency and it's delicious!

If desired, top with some fresh parsley.

https://embed.mediavine.com/videos/dp7awdk33xe1vypozlff

A super simple (dump it and forget about it) hearty, and healthy sweet potato and beef stew

Crockpot Sweet Potato Stew

A nutrient-packed lentil stew with sweet potatoes and smoked paprika! Just 9 simple, healthy ingredients and wonderfully satisfying.

Red Lentil & Sweet Potato Stew

yellow onion

sweet potato

can diced tomatoes (or fire-roasted)

red lentils (uncooked)

vegetable broth

cumin

smoked paprika

spinach (or other greens)

Dice onion and carrot.

In a large stockpot over medium-high heat, sauté onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more liquid as necessary.)

Meanwhile, mince garlic. Peel and dice sweet potato.

When onion is translucent, add cumin, paprika, and minced garlic. Stir and sauté 1 minute, adding a touch more liquid if it dries out.

Add sweet potato to stockpot. Stir and cook 2 minutes.

Add diced tomatoes and vegetable broth. Rinse and drain lentils well, then add to pot. Stir.

Bring to a light boil, then cover, and reduce heat to medium-low.

Lightly simmer for about 20 minutes or until lentils and sweet potatoes are tender. Add roughly chopped spinach (or other greens of choice) during last couple minutes of cooking if desired. Salt/pepper to taste before serving.

This healthy, vegetarian sweet potato stew will surprise your taste buds in the best way possible!  Loaded with chunks of melt-in-your mouth sweet potatoes, tender carrots, tomatoes, and wilted baby spinach. It gets a little Eastern Mediterranean flare with a few warm spices like cumin and turmeric.

The best way to serve this hearty vegan stew is over quick-cooked couscous or with a piece of crusty whole wheat bread. It’s the perfect warm-your-belly comfort meal. Bonus – slow cooker and Instant Pot options!

Simple Vegetarian Sweet Potato Stew, Mediterranean-Style

tsp coriander

tsp cumin

tsp Aleppo pepper

turmeric

Extra virgin olive oil

yellow onion, chopped

garlic cloves,

carrots,

potatoes

Kosher salt and pepper

tomatoes

low-sodium vegetable broth

oz baby spinach

In a small bowl, add the spices (coriander, cumin, Aleppo pepper, and turmeric). Mix to combine. Set aside.

In a large Dutch oven or heavy pot, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and garlic and cook for 3 minutes, stirring occasionally and making sure garlic does not burn.

Now, add carrots and sweet potatoes. Season with kosher salt, black pepper, and the spice mixture you prepared earlier. Raise the heat to medium-high, and cook, stirring occasionally, for about 4 to 5 minutes or so.

Add diced tomatoes (and their juices), and broth. Bring to a boil for 10 minutes or so, then turn the heat to low. Cover the pot only part-way, allowing an opening at the top for the stew to "breath." Cook for about 20 to 25 minutes, or until sweet potatoes are fully cooked and tender.

Finally, stir in the baby spinach and fresh parsley. Remove from heat, and finish with a generous drizzle of extra virgin olive oil. Serve over quick-cooked couscous or with your favorite crusty bread.  Enjoy!

Suzy, I made this last night and it was delicious, and so healthy.  The only change I made was add about 1/4 t of cayenne for a little heat.  Served over couscous just like you recommend, and also some crusty baguette.  Thank you for another awesome and healthy recipe.

This stew is wonderful!  Made it last night in a cast iron Dutch oven and served it over organic sprouted brown rice.  Your recommended spices made it so fragrant and delicious!  Thank you for for another great meal idea, Suzy!

Re the amount of sweet potatoes, are you indicating a total of 1 pound or that each of the 3 sweet potatoes should weigh a pound?

This is a simple delicious dish. I have made it several times and recommended it to friends. I put in 2x the spinach, and if I have it, also add some butternut squash.

Made this last night and it was excellent. Followed reader comment and added 1/4 cayenne pepper. Didn't have spinach so I used kale and it was fantastic! First time to this food blog and will be returning!

Fabulous!!!!!! I put the slices of dates in the couscous.

This is one of the best tasting stews I’ve made . I’m vegan and I love that this stew has so many delicious vegetables. I made some for my little grandson and added some peas and rice to thicken it up. He loved it. It’s perfect for kids because of the nutritional value.

Love this recipe!  How long does this last in the fridge?

I made this delicious stew last night.  It was simple, quick, and absolutely tasty!  I added a half teaspoon or so of cayenne pepper, but other than that, followed the recipe. Another winner from Suzy!  Thank you!

I made this tonight. Big star this one. Simple. Flexible, I added 1lb of cubed lamb I had on hand. I browned it at the same time as the onions. Remember to give your spices a light heat up on the side of the pan/pot to liven them.  Overall you have a dynamic, full flavour, easy meal that can be a healthy, weeknight meal.  Chi-miigwech (thank you)!! (Lots of positive descriptive words here!!)

Hi Suzy - would this dish freeze well? Thanks

Excellent! I will definitely make this again. It was wonderful as the recipe outlined and with chunks of browned chicken breast (for added protein). I can see also adding black beans as a vegan option for protein. I added a little more of the spices than called for.

Sounds great. I plan on making this tomorrow  and  serving it over cauliflower  rice. I don't have  vegetarian  broth but turkey broth will  work. Low calorie and low  carb  so it's  perfect for  my diet.

Very good!  The flavors are fantastic.  Easy to  make.  Followed the recipe and is great as is!  Next time, I may up the spices and add 1/4 tsp cayenne.  Might also be good adding in some white beans or some crumbled cooked sausage….doesn’t need it though! :)

For this colorful Thai-inspired sweet potato stew, use your discretion with the hot seasoning you choose; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there.

Thai-Spiced Sweet Potato Stew

olive oil

garlic (minced)

red bell pepper

frozen organic whole green beans (thawed)

ginger

lemongrass (optional)

14 coconut milk

peanut butter

Salt

Cilantro leaves

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.

Add the sweet potatoes and water. Bring to a rapid simmer, then lower the heat. Cover and simmer for 10 minutes, or until the sweet potatoes are about half done.

Stir in the bell pepper, green beans, and ginger.

If using lemongrass, cut each stalk into 3 or 4 pieces, and bruise by making long cuts here and there with a sharp knife. This will help release the lemony flavor. Stir into the soup pot. Either way, simmer the stew for 10 minutes longer.

Stir in the coconut milk, peanut butter, salt, and curry paste or hot sauce. Return to a simmer, then cook over very low heat for 5 minutes longer, or until all the vegetables are tender and the flavors well integrated.

Remove lemongrass pieces, if used. Taste to adjust seasonings, particularly the hot seasoning if you’d like a spicier stew, as well as the salt and ginger.

Serve at once, topping each serving with a few cilantro leaves.

Classic beef stew but with a twist! Tender sweet potatoes instead of potatoes. Beef and sweet potatoes are a perfect match!

Slow Cooker Sweet Potato Beef Stew

beef stew meat

baby carrots

corn kernels (canned, frozen

can diced tomatoes (undrained)

Tbsp. minced garlic

dried leaf thyme (not ground)

salt

pepper

beef broth

Add all ingredients to your slow cooker except the bay leaf. Stir. Add the bay leaf on top so it&#39;s easier to find after the cooking time is up.

Place lid on crockpot and cook on high on low for 7-8 hours.

Remove bay leaf prior to serving.

Garnish with parsley, if desired. Enjoy!

You’re going to love this delicious stew with its unique blend of pork, sweet potatoes, and a medley of spices. Unlike tougher cuts of pork, tenderloin can be cooked relatively quickly. That means you don’t have to let it simmer for hours to get melt-in-your-mouth results.

Spicy Pork Stew with Sweet Potatoes

T. extra virgin olive oil

Sea salt and black pepper

pork

black beans

t. cumin

½ t. chili powder

Italian seasoning

½ t. crushed red pepper flakes

bay leaves

c. low-sodium chicken stock

¼ c. fresh parsley chopped (divided)

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add red onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the veggies soften and develop a bit of color, approximately 3-4 minutes.

Add pork tenderloin and sweet potatoes and cook, stirring occasionally, until the meat begins to brown, around 2-3 minutes.

Add black beans and spices and stir to combine. Cook for another 30 seconds, or just until the spices become fragrant. Taste and season with additional salt and black pepper, if desired.

Add crushed tomatoes and chicken stock and increase heat to high. Bring to boil, and then reduce heat to medium. Simmer, stirring occasionally, until pork is cooked through and the sweet potatoes are fork-tender, approximately 13-15 minutes.

Remove from heat and discard bay leaves. Stir in 3 tablespoons of fresh parsley. Taste and adjust seasonings, as desired.

Top with remaining fresh parsley for garnish and serve immediately. Enjoy!

This vegan sweet potato black bean chili will be your new go-to dinner recipe! Enjoy a warm and cozy bowl topped with vegan sour cream, avocado, and tortilla chips. 

Vegan Sweet Potato Black Bean Chili

yellow onion, diced

garlic,

tbsp oil (olive, avocado,

sweet potatoes, cubed

black beans,

corn (~1 can)

28 oz can diced tomatoes

tomato paste

2.5 tbsp chili powder

coconut sugar

tsp salt

tsp smoked paprika

cayenne pepper

tsp black pepper

Prepare ingredients: dice onion, mince garlic, cube sweet potato, peel and chop carrots, drain and rinse black beans. 

Heat a stock pot on medium temperature. Add oil, onion, and garlic. Sauté for 2-3 minutes. Add all other ingredients to the stock pot. Stir to combine. 

Bring ingredients to a rapid boil. Reduce heat to medium-low and simmer, partially covered, for 1 hour. Stir occasionally while simmering. The chili may need more or less time depending on the type of pot and temperature of your stove. You&#8217;ll know it&#8217;s finished cooking when the sweet potato cubes are soft (i.e. easily pricked with a fork) but still intact. 

Serve chili with vegan sour cream, cilantro, and corn tortilla chips. 

Love this recipe!! Wondering How much is one serving? One cup?

This one-pot potato stew is a great option for a simple dinner that the whole family will enjoy on colder days. It takes less than 30 minutes to prepare and is packed with different nutrition and flavors, making this potato stew quite satisfying!

Potato Stew

avocado (or olive oil)

green onions (chopped)

celery (chopped)

red bell pepper (chopped)

herbs

vegan bouillon

onion powder

garlic powder

Cayenne pepper

Heat olive oil in a large saucepan over medium-high. Add onion and cook until soft, about 2 minutes

Stir in garlic, green onion, bell pepper, celery, carrot, potato, and fresh herbs; cook for another minute, stirring constantly.

Add vegan bouillon, vegetable broth, Italian seasoning, onion powder, garlic powder, and bring to a boil.

Reduce heat to simmer until vegetables are tender, about 15 minutes or until the potatoes are tender

Add cayenne pepper and salt to taste.

To thicken, mash some of the potato cubes or mix 1 tablespoon of cornstarch in 2 tablespoons of cold water and add to the stew, constantly stirring until it thickens.

This potato stew looks really scrumptious

This stew taste amazing. Very tasty! The recipe is 5 stars😋😋😋

Delicious one pot Jamaican style ital stew is wholesome, plant based and filling.

Ital Stew

water ((400 milliliters))

coconut milk ((400 milliliters))

scallion (ends removed)

tomato (chopped)

thyme

¼ cup of coriander/cilantro ((5 grams) chopped)

pimento berries (allspice)

sweet potato (chopped)

dasheen (chopped)

carrot

pumpkin ((260 grams) chopped)

yellow plantains (chopped)

½ tsp turmeric ((1 grams))

tsp black pepper ((2 grams))

cho cho ((130 grams))

Pour the water and coconut milk into a large saucepan and bring to the boil.

Once the liquid has reached boiling point reduce the heat to medium then add the scallion, tomato, thyme, coriander/cilantro, onion, garlic. pimento berries and bay leaves.

Simmer for 5 minutes

Add the sweet potato, dasheen, carrots along with 1 cup of pumpkin and 1 plantain while stirring the saucepan

Add the spices - turmeric, black pepper, pink salt (if you are using it) and stir once more.

Bring the saucepan to a final rolling boil before reducing the flame to medium/low.

Top 9 sweet potato stew recipes from across the web

The most viewed sweet potato stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Potato Stew

Red Lentil & Sweet Potato Stew

Simple Vegetarian Sweet Potato Stew...

Thai-Spiced Sweet Potato Stew

Slow Cooker Sweet Potato Beef Stew

Spicy Pork Stew with Sweet Potatoes

Vegan Sweet Potato Black Bean Chili

Potato Stew

Ital Stew

Top 9 sweet potato stew recipes from across the web

The most viewed sweet potato stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Stew

Red Lentil & Sweet Potato Stew

Simple Vegetarian Sweet Potato Stew...

Thai-Spiced Sweet Potato Stew

Slow Cooker Sweet Potato Beef Stew

Spicy Pork Stew with Sweet Potatoes

Vegan Sweet Potato Black Bean Chili

Potato Stew

Ital Stew

The most viewed sweet potato stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine