A rich, creamy West African–style stew of tender sweet potatoes simmered in a savory tomato-peanut broth with warming spices and bright lime; finished with wilted spinach and crunchy peanuts for texture.
Ladlefuls of Comfort: Sweet Potato & Peanut Stew
A lush, pantry-friendly stew that turns sweet potatoes and peanut butter into a silky, comforting weeknight dinner.
This is the kind of stew that makes you reach for a big bowl and a spoon even on a busy weeknight. Tender cubes of sweet potato simmer in a savory tomato-and-peanut broth spiked with cumin, smoked paprika, fresh ginger and a touch of cayenne — warm, a little smoky, and rounded out by the creamy lift of coconut milk. Bright lime and a handful of wilted spinach finish the pot so it never feels heavy, just deeply satisfying.
The method is intentionally simple: sweat onion, garlic, and ginger, brown a little tomato paste with the spices to deepen those flavors, then add sweet potatoes, crushed tomatoes and broth and simmer until the potatoes are tender. Stir in natural peanut butter and coconut milk for that silky texture — it’s a moment where the stew truly comes together, glossy and rich without being cloying. From prep to table it’s about 50 minutes, most of which is hands-off simmering.
This stew is endlessly adaptable: serve it over rice or quinoa for a weeknight bowl, spoon it into warmed tortillas for a playful twist, or ladle it over roasted vegetables for a heartier plate. It holds and reheats beautifully (and freezes well), so it’s ideal for making ahead. Finish each bowl with lime, crunchy peanuts and a scattering of fresh herbs to add contrast — creamy, tangy and crunch in every bite.
Ingredients
How to Make Sweet Potato Peanut Stew
- Peel (if desired) and cut sweet potatoes into 1-inch cubes; finely chop the onion, mince the garlic, and grate or finely mince the ginger.
- Heat the oil in a large pot over medium heat; add the onion and a pinch of salt and cook until translucent, about 5–6 minutes, then add the garlic and ginger and cook 30–45 seconds until fragrant.
- Stir in the tomato paste, cumin, smoked paprika, and cayenne; cook 1–2 minutes to deepen the flavors, stirring so the paste browns slightly but doesn’t burn.
- Add the cubed sweet potatoes, crushed tomatoes, and vegetable broth to the pot; bring to a simmer, cover, and cook until the sweet potatoes are tender, about 15–20 minutes.
- While the stew simmers, whisk the peanut butter with 1/2 cup of the hot broth in a small bowl until smooth to prevent clumps.
- Stir the peanut butter mixture and the coconut milk into the pot, reduce heat to medium-low, and simmer uncovered 6–8 minutes until the stew is creamy and slightly thickened; taste and add kosher salt and black pepper as needed.
- Stir in the baby spinach and cook 1–2 minutes until wilted, then squeeze in the lime juice and remove the pot from heat.
- Serve hot, garnished with chopped roasted peanuts and chopped cilantro; this stew is excellent over rice, quinoa, or with crusty bread.
Recipe Card
Sweet Potato Peanut Stew
A rich, creamy West African–style stew of tender sweet potatoes simmered in a savory tomato-peanut broth with warming spices and bright lime; finished with wilted spinach and crunchy peanuts for texture.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Peel (if desired) and cut sweet potatoes into 1-inch cubes; finely chop the onion, mince the garlic, and grate or finely mince the ginger.
- Heat the oil in a large pot over medium heat; add the onion and a pinch of salt and cook until translucent, about 5–6 minutes, then add the garlic and ginger and cook 30–45 seconds until fragrant.
- Stir in the tomato paste, cumin, smoked paprika, and cayenne; cook 1–2 minutes to deepen the flavors, stirring so the paste browns slightly but doesn’t burn.
- Add the cubed sweet potatoes, crushed tomatoes, and vegetable broth to the pot; bring to a simmer, cover, and cook until the sweet potatoes are tender, about 15–20 minutes.
- While the stew simmers, whisk the peanut butter with 1/2 cup of the hot broth in a small bowl until smooth to prevent clumps.
- Stir the peanut butter mixture and the coconut milk into the pot, reduce heat to medium-low, and simmer uncovered 6–8 minutes until the stew is creamy and slightly thickened; taste and add kosher salt and black pepper as needed.
- Stir in the baby spinach and cook 1–2 minutes until wilted, then squeeze in the lime juice and remove the pot from heat.
- Serve hot, garnished with chopped roasted peanuts and chopped cilantro; this stew is excellent over rice, quinoa, or with crusty bread.
Nutrition
- Carbohydrates
- 54
- Saturated Fat
- 11
- Sodium
- 1087
- Fiber
- 11
- Unsaturated Fat
- 31
- Protein
- 19
- Fat
- 42
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 647
- Sugar
- 17