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Sweet Potato Peanut Stew served in a rustic bowl with fresh cilantro, crushed peanuts, and a wedge of lime on a dark wooden table — finished dish beautifully plated

Sweet Potato Peanut Stew

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 420 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot (5-6 quart)
  • Wooden spoon or silicone spatula
  • Chef's knife and cutting board
  • Ladle
  • Small bowl for tempering peanut butter

Ingredients
  

Main Ingredients

  • 2 tbsp olive oil or coconut oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated or finely minced
  • 1.5 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.25 tsp cayenne pepper adjust to taste
  • 0.5 tsp fine sea salt plus more to taste
  • 1.5 lbs sweet potatoes peeled and cut into 1-inch cubes (about 3 medium)
  • 1 can (15 oz) fire-roasted crushed tomatoes
  • 1 can (15 oz) chickpeas drained and rinsed
  • 3 cups vegetable broth low-sodium
  • 0.5 cup natural unsweetened peanut butter creamy, stirred well
  • 1 tbsp tomato paste
  • 2 cups baby spinach or chopped kale loosely packed
  • 1 tbsp fresh lime juice about 1 lime

For Serving

  • steamed jasmine rice or flatbread
  • fresh cilantro chopped
  • roasted peanuts roughly crushed
  • lime wedges

Instructions
 

Build the Base

  • Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent.
  • Add the minced garlic and grated ginger and cook for another 60-90 seconds, stirring constantly, until fragrant.
  • Add the smoked paprika, cumin, coriander, cayenne, and salt directly to the pot. Stir into the aromatics and toast the spices for 30-45 seconds until they smell deeply fragrant.
  • Stir in the tomato paste and cook for 1 minute, letting it caramelize slightly against the bottom of the pot.

Simmer the Stew

  • Add the cubed sweet potatoes, fire-roasted crushed tomatoes, drained chickpeas, and vegetable broth. Stir everything together and bring to a boil over medium-high heat.
  • In a small bowl, whisk together the peanut butter with a ladle (about 1/2 cup) of the hot broth from the pot until smooth. Pour the peanut butter mixture back into the pot and stir well to combine.
  • Reduce heat to medium-low, cover partially, and simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the stew has thickened.

Finish & Serve

  • Stir in the baby spinach or kale and cook for 2-3 minutes until just wilted.
  • Add the fresh lime juice and taste the stew, adjusting seasoning with additional salt, cayenne, or lime juice as needed.
  • Ladle the stew into bowls over steamed rice or alongside flatbread. Garnish generously with fresh cilantro, crushed roasted peanuts, and a lime wedge. Serve immediately.

Notes

Storage: Keeps in an airtight container in the refrigerator for up to 4 days. Reheat over medium-low heat with a splash of broth or water to loosen the sauce. Freeze for up to 3 months.
For a richer stew: Replace 1 cup of vegetable broth with full-fat coconut milk.
Add protein: Sear diced chicken thighs in the pot before the onions, set aside, and return to the pot with the sweet potatoes.
Spice level: This recipe is mildly spicy. Double the cayenne or add a whole Scotch bonnet pepper while simmering (remove before serving) for traditional West African heat.

Nutrition

Calories: 420kcalCarbohydrates: 52gProtein: 15gFat: 19gSodium: 620mgFiber: 11gSugar: 14g
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