Cozy Sweet Potato & Peanut Stew (Vegan)
This sweet potato peanut stew is creamy, nourishing, and the kind of meal you'll want to curl up with on chilly nights. It's simple enough for weeknights but also perfect for cozy dinners-in with friends. The stew was inspired by my studies in West Africa and is made with sweet potatoes, peanut butter, coconut milk, greens, and warm spices. It's also naturally vegan.
Why You’ll Love This Sweet Potato Peanut Stew
This recipe is inspired by West-African groundnut stews. I studied in Senegal during college, where I first fell in love with peanut-based soups and stews. I've loved peanut butter in soups and stews ever since. This simple vegan stew is my own hodgepodge creation, made with staples I usually have on hand. It's easy to make and weeknight-friendly.
When I was developing this stew, the balance came from combining peanut butter with coconut milk for a plush texture that doesn't feel heavy. A splash of lime juice brightens everything up, while a pinch of cinnamon and smoked paprika adds depth. The base is intentionally mild so kids can enjoy it too, but if you love spice, you can toss in chili flakes with the aromatics.
I've tested this recipe multiple times to make sure the peanut butter blends smoothly and the sweet potatoes cook evenly. Chopping all the vegetables the same size before you start makes the process flow easier and more relaxing.
Nicki's Tip: Fall & Winter are bowl and spoon seasons, and these are three of my other favorite warming meals to curl up with: Creamy White Bean Soup, Yellow Squash Soup, and Indian Spiced Chickpea Stew.
Ingredients You’ll Need
- Sweet potatoes: add natural sweetness and body.
- Peanut butter: gives a silky, rich flavor without overpowering.
- Coconut milk: makes the stew creamy while keeping it vegan.
- Onion, carrots, bell pepper: build a savory base.
- Garlic and ginger: bring warmth and aroma.
- Spices (cumin, smoked paprika, cinnamon): layer in earthy and smoky notes.
- Kale or collard greens: add heft and nutrition.
- Lime juice: brightens and balances the richness.
- Toppings: cilantro, peanuts, hot sauce, lime wedges.
For another vegetable-forward bowl, check out this Sweet Potato Soup.
How to Make Sweet Potato Peanut Stew
Step 1: Heat oil in a large pot. Sauté onion, carrots, and bell pepper with salt and pepper until softened.
Step 2: Stir in jalapeño, garlic, ginger, cumin, smoked paprika, and cinnamon. Cook until fragrant.
Step 3: Add the sweet potatoes, season again, and stir to coat. Pour in coconut milk and water. Bring to a gentle boil and simmer until the potatoes are tender.
Step 4: Stir in peanut butter until smooth. Add the chopped greens and simmer until tender.
Step 5: Finish with lime juice, taste for seasoning, and adjust if needed. Serve topped with peanuts, cilantro, and chili flakes or hot sauce.
Tips for Success
- Prevent separation: Whisk the peanut butter with a ladle of hot broth in a small bowl before adding to the pot.
- Adjust thickness: Add a splash of water if the stew is too thick, or simmer uncovered a few minutes longer if it's too thin.
- Spice it up: For a bolder stew, add more chili flakes or hot sauce at the end.
Storage and Freezer Tip
This stew keeps well for meal prep and reheats beautifully. Store in the fridge for up to 5 days, or freeze for up to 3 months. Reheat gently with a splash of broth or water to loosen.
Recipe FAQs
Use natural, unsweetened creamy peanut butter. Avoid brands with added sugar or stabilizers.
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Reheat gently with a splash of broth or water.
Store leftovers in a sealed container in the refrigerator for 4 to 5 days.
It's delicious on its own, but rice, quinoa, or cornbread make it extra hearty.
I'd love to hear how you make this stew your own. Do you like it spicy, or keep it mild for the family? Share your version in the comments and leave a star rating-it helps others find the recipe too!
P.S. More Cozy Soup Recipes:
Stay Connected
Subscribe
Get exclusive new weekly recipes (all gluten-free, but you'd never know it), along with tips for finding more intention, ease, and joy in the kitchen in my Mind, Body, Spirit, FOOD newsletter!
Get the Recipe
Cozy Sweet Potato & Peanut Stew (Vegan)
Ingredients
- 2 tablespoons neutral vegetable oil (such as grapeseed or safflower)
- 1 small onion, diced
- 2 medium carrots, diced
- 1 small red bell pepper, diced
- Salt and freshly ground black pepper
- 1 jalapeno pepper, seeded and finey chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- 1 pound sweet potatoes (1 large or 2 medium potatoes), peeled and diced
- 1 13.5- ounce can coconut milk
- 3 cups water
- ½ cup creamy peanut butter
- 2-3 cups chopped kale or collard greens (stems discarded)
- 2 tablespoons fresh lime juice
For serving
- Chopped peanuts
- Chopped cilantro
- Hot sauce or chili flakes
- Lime wedges
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, carrots and red pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Slide in the jalapeno, garlic, ginger, cumin, smoked paprika and cinnamon. Cook, stirring, until fragrant, about 1 minute. Add the sweet potatoes, and season with salt and pepper. Stir to fully coat the potatoes.
- Pour in the coconut milk and water, and scrape up any brown bits on the bottom of the pot. Bring the liquid to a gentle boil and cook until the potatoes are tender, about 10 minutes.
- Scrape in the peanut butter and stir until smooth. Add the chopped kale, and season with more salt and pepper. Cook until the kale is tender and the soup is thick and creamy, about 5 minutes. Add the lime juice and season with more salt and pepper to taste.
- Ladle the stew into bowls and top with chopped peanuts, cilantro, and hot sauce or chili flakes. Serve with lime wedges.
I genuinely value your piece of work, Great post.