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Sweet Potato Peanut Stew

I absolutely love this cozy, colorful meal. Served with rice, it’s filling and hearty without being heavy. It makes your tummy happy from all the variety of fiber that nourishes your healthy gut bacteria. It’s so yummy that you want to dig into the leftovers a few hous after dinner for a snack. (Anyone else do that?)

I first tried this type of meal when I worked for a nutrition education program in college. I taught classes all around Utah County. It was such a simple recipe and surprised me with how good it was! As a single person, I enjoyed the leftovers for days (now that I have a husband, leftovers never last more than one day). Many recipes like it call for lots of peanut butter, like 1/2 cup to 3/4 cup, but this one has great flavor with only 3 tablespoons, so you don’t need all the extra calories and fat (unless you want that—by all means add more peanut butter).

If you can’t eat peanuts, you can just omit that ingredient. Still yummy! You could add a little coconut milk to replace the fat that makes it creamy.

Sweet Potato Peanut Stew is economical, healthy cooking at it’s finest! I hope you try it!

Sweet Potato Peanut Stew
Total Time
30 mins

This is the epitome of colorful, flavorful, delicious, and nutritious. You'll feel so good after this meal!

Course: dinner
Keyword: african peanut stew, sweet potato peanut stew, vegan recipe
Servings: 5 bowls
Author: Faithful Plateful
  • 1 onion, chopped
  • 2 small sweet potatoes (yams), chopped
  • 1 large carrot, sliced
  • 1 red bell pepper, chopped
  • 1 stalk celery, chopped
  • 4 cups vegetable broth
  • 1 15-oz can diced tomatoes (I blend mine for no chunks)
  • 1 15-oz can chickpeas/garbanzo beans (or 1.5 cups cooked)
  • 3 TBSP peanut butter*
  • 2 tsp curry powder
  • 1/2 tsp salt (more to taste)
  • 1/4 tsp black pepper
Add after cooking
  • 2 cups chopped kale or spinach (optional)
  • 1 lime, juiced
  • 1/2 cup chopped cilantro
For serving
  • cooked rice
  • chopped peanuts
  • lime wedges
  • hot sauce or red pepper flakes
  1. Start cooking rice first (if you want it, the stew is good on it's own, too). I put equal parts brown rice and water into the Instant Pot and set for 20 minutes.

  2. Saute the onion in water in a large pot for about 5 minutes.

  3. Add all remaining ingredients on the list. Bring to a simmer and let simmer about 15 minutes, until sweet potatoes are tender.

  4. Add the kale or spinach if using, cilantro, lime juice. Let kale cook down a few minutes, otherwise, remove from heat.

  5. Serve with rice. To your bowl, add a squeeze of lime juice, extra peanuts, salt and pepper, hot sauce, etc. as desired.

Recipe Notes

*Replace with 1/2 cup canned coconut milk if you are allergic to peanuts. 

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