Sweet Potato and Peanut Stew

READY IN: 1hr 45mins
Recipe by Maine-iac

This is a wonderful, flavorful stew for a cold winter evening. This can be made either vegetarian-style or with meat. Excellent!!!

Top Review by Mamma Mia Mamma Mia

An awesome, soul satisfying stew than can easily go vegetarian without missing a thing. It is heavy, so it is great in the winter when it is cold and damp outside. It sticks to your ribs. I added a bit of cinnamon since it seemed to cry out for it, and reduced the oil. Garnished with chopped peanuts, ta-dah! My husband loved it.

Ingredients Nutrition


  1. Heat ¼ cup peanut oil over medium heat in 5 qt pan.
  2. Add red pepper flakes, onion, pepper, and garlic.
  3. Cook until vegetables are tender.
  4. Add ginger, chili powder, and cumin, cook for 1 minute.
  5. Add sweet potatoes, tomato paste, salt& pepper.
  6. Add enough water to barely cover vegetables and mix well.
  7. Bring to a boil, lower heat, cover and simmer for 45 minutes, stirring occasionally.
  8. In a separate pan, heat remaining peanut oil over medium heat.
  9. Add ground beef or turkey, sautee until brown.
  10. Drain, and transfer to plate until stew is done, then mix in with stew.
  11. Add zucchini to stew and cook for another 15 minutes.
  12. Place peanut butter in a small bowl, stir in 1 cup of the stewing mixture until smooth.
  13. Add peanut butter mixture to the stew.
  14. Mix well and cook stew another 15 minutes.
  15. Re-season to taste.
  16. Serve with hot cooked rice or couscous.

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