Sweet Potato Stew Recipes

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AFRICAN SWEET POTATO STEW



African Sweet Potato Stew image

I came across an African sweet potato stew recipe a few years ago, and adapted it to suit our taste. It is very flavorful and just a bit spicy - just right for cold days! This recipe makes a lot of stew, so it may be halved for a smaller portion, but also freezes very well.

Provided by mamaluv

Categories     Soups, Stews and Chili Recipes     Stews

Time 6h45m

Yield 10

Number Of Ingredients 15

1 onion, chopped
2 small jalapeno peppers, seeded and chopped
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 teaspoons ground cumin
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
⅛ teaspoon red pepper flakes
4 cups water
2 ½ pounds sweet potatoes, peeled and chopped into 2-inch pieces
2 (15 ounce) cans diced tomatoes, drained
2 (15 ounce) cans chickpeas, drained and rinsed
¼ cup peanut butter
1 (15 ounce) can sliced green beans, drained

Steps:

  • Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
  • Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 43.1 g, Fat 4.2 g, Fiber 8.1 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 568.8 mg, Sugar 8.1 g

SWEET POTATO STEW



Sweet Potato Stew image

Provided by Michael Symon : Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons coconut oil
1 medium sweet potato, peeled and medium diced (1 heaping cup)
Kosher salt and freshly ground black pepper
1 small onion, small diced
1 small poblano pepper, seeded and small diced
1 clove garlic, minced
1 teaspoon ground coriander
1/2 teaspoon chili flakes
2-inch piece ginger, peeled and grated (1 teaspoon)
1/2 cup vegetable stock
1/2 cup full-fat coconut milk
1/2 cup chickpeas, drained and rinsed
1 tablespoon finely chopped cilantro
Lime wedges, for serving

Steps:

  • Place a saucepot over medium-high heat and add the coconut oil. Add the sweet potatoes with a pinch of salt and cook until they begin to brown and soften, about 3 minutes. Reduce the heat to medium-low and then add the onions, poblano, garlic, coriander, chili flakes and ginger. Cook until the onions soften and the mixture is very fragrant, 3 to 5 minutes. Stir in the vegetable stock, coconut milk and chickpeas and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are completely tender and the liquid has reduced slightly and has thickened, about 15 minutes. Stir in the cilantro and serve with a squeeze of lime on top.

SWEET POTATO STEW



Sweet Potato Stew image

Beef broth and herbs complement the sweet potatoes' subtle sweetness in this hearty stew that's perfect for fall. - Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

2 cans (14-1/2 ounces each) reduced-sodium beef broth
3/4 pound lean ground beef (90% lean)
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 small onion, finely chopped
1/2 cup V8 juice
1 tablespoon golden raisins
1 garlic clove, minced
1/2 teaspoon dried thyme
Dash cayenne pepper

Steps:

  • In a large saucepan, bring broth to a boil. Crumble beef into broth. Cook, covered, for 3 minutes, stirring occasionally. Add remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until meat is no longer pink and potatoes are tender, about 15 minutes.

Nutrition Facts : Calories 265 calories, Fat 7g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 532mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

FEEL GOOD SWEET POTATO STEW



Feel Good Sweet Potato Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup oil (I'm using olive)
2 cloves garlic, sliced
1 onion, cut into large dice (I'm using yellow)
4 sweet potatoes, cut into large dice
2 tablespoons ground turmeric
1 tablespoon ground coriander
1 tablespoon coarse black pepper
One 28-ounce can tomato product, such as sauce, diced, crushed, etc. (I'm using crushed)
One 15-ounce can beans, rinsed (I'm using black)
1 can unsweetened milk (I'm using coconut milk)
1 cup liquid (I'm using vegetable stock)
1 cup nuts (I'm using walnuts)
Salt
1 lime, cut into wedges
Fresh cilantro, if you have it, for serving
Couple shakes favorite hot sauce, optional

Steps:

  • Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
  • Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

CHICKPEA SWEET POTATO STEW RECIPE BY TASTY



Chickpea Sweet Potato Stew Recipe by Tasty image

Here's what you need: refined coconut oil, small onion, garlic, ginger, sweet paprika, cumin, dried coriander, cayenne, chickpeas, sweet potato, fire roasted crushed tomato, vegetable broth, fresh spinach

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons refined coconut oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon sweet paprika
½ teaspoon cumin
¼ teaspoon dried coriander
⅛ teaspoon cayenne
15 oz chickpeas, 1 can, drained and rinsed
2 cups sweet potato, peeled and diced
15 oz fire roasted crushed tomato, 1 can
3 cups vegetable broth
5 oz fresh spinach

Steps:

  • In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
  • Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
  • Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
  • Add the spinach and stir until wilted.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 976 calories, Carbohydrate 98 grams, Fat 56 grams, Fiber 15 grams, Protein 14 grams, Sugar 29 grams

AFRICAN PEANUT SWEET POTATO STEW



African Peanut Sweet Potato Stew image

Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. -Alexis Scatchell, Niles, Illinois

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

1 can (28 ounces) diced tomatoes, undrained
1 cup fresh cilantro leaves
1/2 cup chunky peanut butter
3 garlic cloves, halved
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 cup water
8 cups chopped fresh kale
Chopped peanuts and additional cilantro leaves, optional

Steps:

  • Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

Nutrition Facts : Calories 349 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 11g fiber), Protein 10g protein.

LAMB AND SWEET POTATO STEW



Lamb and Sweet Potato Stew image

Categories     Soup/Stew     Lamb     Stew     Quick & Easy     Sweet Potato/Yam     Red Wine     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 8

1 pound boneless lamb shoulder, cut into 1/2-inch pieces
1 1/2 tablespoons all-purpose flour
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup red wine
1 cup water
1/2 cinnamon stick
a 1/2-pound sweet potato, peeled and cut into 1-inch pieces

Steps:

  • In a bowl toss lamb with flour and salt and pepper to taste. In a 10-inch skillet heat oil over moderately high heat and sauté garlic, stirring, 1 minute. Add lamb and brown, stirring, about 2 minutes. Add wine and boil 1 minute. Add water and cinnamon stick and scatter sweet potato on top. Simmer stew, covered, about 30 minutes, or until lamb is tender, and season with salt and pepper.

SAVORY SWEET POTATO STEW



Savory Sweet Potato Stew image

Oh so rich, creamy, and delicious on a cold winter night! I found this recipe in BHG magazine, modified slightly and am posting here for safekeeping. Full recipe is a big pot of soup - I halve the recipe to make 4 very healthy portions of stew. Prep note: if the peanut/coconut cream is something you are unsure about (or if you have a picky eater) I would suggest pulling a sampling of the stew prior to adding and test for yourself and your family. I absolutely think it is what makes the dish special, however my BF doesn't like, so his serving is separated out prior to my adding in the cream mixture (and then I, of course, decrease the amount of peanut/coconut cream that I'm adding to the main pot).

Provided by FolkDiva

Categories     Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil or 2 tablespoons butter, if not concerned with keeping the dish vegan
2 sweet red peppers, chopped
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons ginger, minced
1 teaspoon ground allspice
1 pinch cayenne pepper (optional)
2 lbs sweet potatoes, peeled and chopped
4 cups vegetable broth or 4 cups chicken broth, if not concerned with keeping the dish vegetarian
6 ounces tomato paste
14 ounces coconut milk
1 cup natural-style peanut butter (no added sugar or salt)

Steps:

  • Heat the oil (or butter) in a large pot or Dutch oven over medium heat.
  • Add pepper, onion, garlic, ginger, allspice and cayenne pepper (if using) and saute for 5-7 minutes. Garlic and ginger should become quite fragrant and the onions and peppers slightly tender.
  • Add potatoes, broth and tomato paste to the pot. Stir to incorporate the tomato paste. Bring to a boil.
  • Immediatly reduce heat to low, cover and simmer for 40-45 minutes. Adjust heat as necessary to maintain a gentle simmer. Avoid over-stirring as this can break down the potatoes more than desired.
  • Wisk together the coconut milk and natural peanut butter until smooth and creamy. Stir into the stew and simmer for an additional 5 minutes.
  • Ladle into bowls and enjoy! This stew is wonderful on it's own or paired with grilled cheese sandwiches or grilled peanut butter sandwiches!

Nutrition Facts : Calories 458.5, Fat 30.7, SaturatedFat 13.1, Sodium 246.5, Carbohydrate 40, Fiber 7.4, Sugar 12.4, Protein 12.6

PORK SWEET POTATO STEW



Pork Sweet Potato Stew image

Delicious tender pork and sweet potatoes equal a lovely stew! Can be adapted for the slow cooker after the skillet steps.

Provided by msanders

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h30m

Yield 8

Number Of Ingredients 15

cooking spray
⅓ cup brown sugar
⅓ cup all purpose flour
¼ cup Dijon mustard
3 pounds pork loin, cut into 1-inch cubes
3 tablespoons olive oil
1 sweet onion, chopped
2 cloves garlic, minced
1 ⅓ cups chicken broth
1 cup dry sherry
3 pounds sweet potatoes, cut into 1-inch cubes
¼ teaspoon ground black pepper
¼ teaspoon crushed dried rosemary
¼ teaspoon thyme
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
  • Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
  • Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
  • Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

Nutrition Facts : Calories 482.2 calories, Carbohydrate 52 g, Cholesterol 79.6 mg, Fat 14.4 g, Fiber 5.5 g, Protein 32.2 g, SaturatedFat 4.2 g, Sodium 532.9 mg, Sugar 13.7 g

SWEET POTATO STEW



Sweet Potato Stew image

Healthy One Pot Delight for mid week

Provided by monica0407

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat oil and spices in a pan. Add onions and cook for a couple of minutes.
  • Add chopped tomatoes and chicken stock and bring to the boil.
  • Add all veg (except spinach) and season well.
  • Bring to the boil and simmer for 30 mins.
  • Check potatoes are nice and soft. Slightly crush potatoes whilst in pot.
  • Add spinach and coriander and leave for another 5 minutes.

LENTIL AND SWEET-POTATO STEW



Lentil and Sweet-Potato Stew image

The yogurt makes a cool, creamy counterpoint to this mildly spicy soup made with protein-packed dried lentils. As a budget bonus, this recipe makes enough to have a cup or two for lunch the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h

Number Of Ingredients 14

2 tablespoons canola oil
1 medium onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped
2 medium celery ribs, chopped
1 bay leaf
1 garlic clove, minced
1 1/2 teaspoons curry powder
2 cups dried brown lentils, picked over and rinsed
2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice
1 package (9 ounces) frozen cut green beans
1 (14 1/2-ounce) can diced tomatoes in juice
1/2 cup chopped fresh cilantro leaves
Coarse salt and black pepper
Plain low-fat yogurt, for serving

Steps:

  • In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
  • Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
  • Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.

BLACK-BEAN AND SWEET-POTATO STEW



Black-Bean and Sweet-Potato Stew image

This satisfying vegetarian stew is ready in about an hour-and more than half that time is hands-off. Opting for canned beans instead of dried put this recipe on the fast-track, and velvety, earthy sweet potatoes, nutty quinoa, and smoky chipotle peppers provided complexity and depth without the need for an all-day simmer.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 55m

Number Of Ingredients 10

2 cans (each 15.5 ounces) black beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 white onion, chopped (2 cups)
1 large poblano pepper, ribs and seeds removed, chopped
Kosher salt
2 cloves garlic, minced (2 teaspoons)
1 tablespoon minced chipotle in adobo
1 large sweet potato, peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup quinoa, rinsed
Fresh cilantro and shredded cheddar, for serving

Steps:

  • In a food processor or blender, purée half of beans with 1/2 cup water; set aside. Heat oil in a pot over medium-high. Add onion and poblano; season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes. Add garlic and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
  • Add sweet potato, remaining whole beans and puréed beans, and 3 cups water; bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in quinoa. Continue cooking, stirring occasionally, until mixture reduces to the consistency of a thick stew and sweet potato is tender, 15 to 18 minutes. Season with salt and serve with cilantro and cheddar.

SWEET-POTATO STEW



Sweet-Potato Stew image

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.

Provided by Mark Bittman

Categories     dinner, soups and stews, appetizer

Time 15m

Number Of Ingredients 9

Sweet potatoes
Apples
Onions
Coconut milk
Chilis (dried or fresh)
Ginger
Vegetable stock or water
Peanuts
Cilantro

Steps:

  • Saute 1 pound cubed sweet potatoes, a peeled and cubed apple, chopped onion, minced chili (dried or fresh) and minced ginger, along with a sprinkle of curry powder in a large saucepan until the onion is soft, 5 or 6 minutes.
  • Add coconut milk thinned with vegetable stock or water to about halfway up the sides of the mixture; cook until soft, then mash about half of the mixture.
  • Garnish with chopped peanuts and cilantro and serve.

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LENTIL, CAULIFLOWER AND SWEET POTATO STEW: RECIPE
2022-05-13 Peel and chop the onion. Brown it for 2 to 3 minutes in a saucepan with a little oil and the curry, while stirring. Peel and cut the sweet potato into 1cm cubes. Add them to the pan, mix and cook for 2 to 3 minutes. Add the lentils and cover everything with the broth. Bring to the boil, covered, then simmer over low heat, still covered, for 15 ...
From tekdeeps.com


LENTIL AND SWEET POTATO STEW - EAT YOURSELF SKINNY
2016-01-21 RECIPE Lentil and Sweet Potato Stew. Yield: 6 Servings 1 x ★ ★ ★ ★ ★ 5 from 2 reviews. Scale 1x 2x 3x. Print Recipe. Ingredients. 1 Tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 cups green lentils, rinsed; 1 large sweet potato, peeled and cubed; 6 cups vegetable broth; 2 bay leaves; 1/2 tsp. turmeric; 1/4 tsp. cumin; 1/2 tsp. black pepper; 1/2 tsp. sea salt; …
From eatyourselfskinny.com


LENTIL SWEET POTATO STEW RECIPE - A CEDAR SPOON
2021-09-30 Add the paprika, oregano, cumin, thyme, salt and pepper and saute for another 3-4 minutes or until the spices bloom and become fragrant. Add the diced tomatoes, broth, bay leaves, lentils and sweet potato and stir well. Bring the stew to a low simmer and let simmer for another 30 minutes or until the lentils and sweet potato become tender ...
From acedarspoon.com


HELEN’S SWEET POTATO & RED PEPPER STEW | JAMIE OLIVER
Peel and dice the sweet potato. Cook in boiling water for 15 minutes, or until tender, then drain. Peel and finely chop the onion and carrot, then deseed and dice the pepper. Pick and finely chop the parsley leaves. Heat the oil in a medium pan on a medium heat, add the onion and fry for around 8 to 10 minutes, or until softened.
From jamieoliver.com


SLOW COOKER CHICKEN, SWEET POTATO, AND PEANUT STEW | FOODAL
2022-03-28 Make the spice mix by combining the 1 teaspoon salt with the black pepper, 1 teaspoon coriander, and 1/4 teaspoon cinnamon in a small bowl. Rub the chicken pieces all over with the spice mix, gently pressing to make sure it sticks. Add 2 tablespoons of oil to the insert of your slow cooker and turn on the saute.
From foodal.com


AFRICAN SWEET POTATO STEW | EPICURE.COM
Preparation. Peel and cut sweet potatoes into small cubes (about 4 cups). Place in Multipurpose Steamer; cover, microwave on high for 6 min. Meanwhile, in Wok, cook turkey over medium high heat until cooked through, 3–5 min. Stir in seasoning, tomatoes, coconut milk and water or broth. Cover; cook for 5 min.
From epicure.com


FISH STEW WITH TURMERIC, SWEET POTATOES AND CARROTS - RICARDO
With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the vegetables onto the prepared baking sheet and toss to coat with 1 tbsp (15 ml) of the oil. Bake for 30 minutes or until al dente. Meanwhile, in a shallow dish, combine the lime juice, turmeric, salt and chili pepper.
From ricardocuisine.com


FREEZER MEAL SPICY SWEET POTATO PEANUT STEW RECIPE - PINCH ...
2018-09-04 INSTANT POT: From frozen, 8 minutes on high pressure + 10 minutes natural release. SLOW COOKER: From frozen, 5-6 hours on high. FINAL STEP: Stir in peanut butter, peanuts, and kale. Add water to thin to desired consistency.
From pinchofyum.com


SLOW COOKER CHICKPEA SWEET POTATO STEW RECIPE - SKINNYTASTE
2018-01-04 Place the onions in a microwave safe dish and microwave 2 to 3 minutes. Add all the ingredients to your slow cooker except the spinach. Cook on low for 6-7 hours or on high for 3-4 hours. Add in the spinach leaves and stir. Cook an additional 15 minutes on high.
From skinnytaste.com


AFRICAN SWEET POTATO STEW WITH RED BEANS RECIPE | MYRECIPES
Step 2. Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender. Step 3. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew.
From myrecipes.com


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