Sweet Potato and Peanut Stew
With tomatoes, sweet potatoes & kale, plus peanut butter and a little spice, this vegan Sweet Potato and Peanut Stew delivers flavor & nutrition! 
How are your holidays going? One of my highlights was a big celebration on Christmas Eve with a whole lot of delicious food! And one of the smash hits was this Sweet Potato and Peanut Stew, adapted from Pinch of Yum.
I had pinned the recipe a while back. And when I realized, right before hosting Christmas Eve, that neither of my chosen entrees (ham and Salisbury Steak) were going to work for my vegetarian niece, I knew I better make a killer-good vegetarian soup!
Killer good and vegan even!
The stew turned out perfect and I actually had to hide some away to make sure I could do post-party blog pictures. And I made a triple batch!
Besides the great flavor and ability to please even vegan guests, I love the wonderful nutrition in this soup. I always like to feel that dinner guests can leave my parties with a good intake of vegetables to balance the inevitable over-consumption. With tomatoes, sweet potatoes and kale (or spinach), this Sweet Potato and Peanut Stew delivers, 100%!
Mmmm!
The other important component of a good holiday recipe is ease and speed of preparation. Normally I cube up my own local sweet potatoes but given the party-size quantities this time, I decided to go with precut.
Yes, easy, delicious, and a crowd-pleaser, this Sweet Potato and Peanut Stew is getting a place in my permanent soup repertoire.
Party favorite!
- • 2 tablespoons oil
- • half an onion, diced
- • 1 jalapeño, minced
- • 2 cloves garlic, minced or garlic-pressed
- • 3 sweet potatoes, peeled and cubed (about 3 cups)
- • 1 14-ounce can fire roasted tomatoes with Green Chilies
- • 1 14-ounce can coconut milk
- • 2 cups water
- • 1 teaspoon salt
- • 1 teaspoon curry
- • 1 teaspoon turmeric
- • 1/2 cup chopped peanuts
- • 1/4 -1/2 cup peanut butter
- • 1-2 cups de-stemmed kale or spinach
- • Sriracha to taste, if desired
- • Cilantro or cilantro micro-greens to garnish (optional)
- Heat the oil in a large pot over medium heat and add the onion, garlic, jalapeño and sweet potato pieces. Saute until onion is tender (and everything is slightly golden if you are patient enough).
- Add tomatoes, coconut milk, water, spices, and peanuts. Simmer a few minutes until sweet potatoes are just tender.
- Chop kale or spinach, then add along with peanut butter. Simmer until thickened, adding additional peanut butter if desired. Taste and add sriracha if you’d like some additional heat.
- Garnish with cilantro to serve (optional).
i’ve never ever put peanut butter in a soup or stew and i have no idea why! i guess it just never occurred to me but i know i’d love it. great stew!
You know I think it’s my first time using peanut butter in soup too Grace! But not my last 🙂
This looks delicious I love soups every time !!
Happy new year !
Thanks Gloria. Happy New Year to you as well!
I make several variations on this African- inspired stew. They call it Dovi, and I especially like your version with kale! So flavorful and tasty!
I was so excited to see all those vegetables in here David!
I make a similar dish from an old recipe from the Great Dane restaurant in Madison called Great Dane Inner Warmth Peanut Stew. It is made with butternut squash, is thicker, and served over rice. I hope your readers give this dish a try. It is wonderfully comforting and so delicious whether you are vegetarian, vegan, or omnivore.
Oooh, I’ll have to consider serving over rice sometime Sam! Thanks!