Peanut Sweet Potato & Black Bean Stew

Name: Peanut Sweet Potato Black Bean Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: African
Ingredients: 1 tablespoon avocado or coconut oil; 1 medium yellow onion, diced; 650g/ 1.4 lb sweet potatoes, peeled + cubed; 4 large cloves garlic, chopped; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; 1 teaspoon salt; 1 red bell pepper (capsicum), chopped; 2 x 400g (14 oz) cans black beans, rinsed; 1/4 cup smooth natural peanut butter; 3-4 cups vegetable or chicken stock; 4 cups curly kale, roughly chopped

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This hearty sweet potato and black bean stew is a flavorful, plant-powered dish brimming with creamy peanut butter, tender sweet potatoes, and vibrant kale. Wholesome, budget-friendly, and packed with comforting goodness in every bite!

Sweet potato stew in pot with peanut butter on the side.

This sweet potato and black bean stew is the ultimate definition of comfort food. With simple ingredients and rich, complex flavors, it’s a true hug-in-a-bowl, much like my hearty Peanut Chicken & Lentil Stew.

Packed with protein from black beans and loaded with veggies, it’s a delicious way to sneak in greens—even picky eaters won’t resist when there’s peanut sauce involved! This budget-friendly dish is ideal for cozying up on a cold winter night. The secret to its creamy yet light texture? Peanut butter! It naturally thickens the sauce while adding a subtle, nutty flavor, perfectly complementing the sweet potatoes and kale.

The base is a simple, flavorful blend of spices, broth, and peanut butter, creating a rich, creamy sauce for the beans and veggies. It’s indulgent yet light, making it the perfect cozy meal.

Ingredients You’ll Need

With just a few kitchen staples, this one-pot sweet potato and black bean stew is incredibly easy to make:

Vegetables: Yellow onion, sweet potato, bell pepper (capsicum), and kale provide a variety of colors, flavors, and textures. Feel free to use baby spinach if your not a fan kale.
Aromatics: Fresh garlic, ground coriander, cumin, turmeric, and cinnamon create a warm, earthy spice blend.
Peanut Butter: Use smooth, natural peanut butter without added sugar or oils. It thickens the sauce and adds a rich, creamy, nutty flavor.
Black Beans: Two cans of black beans are perfect for this stew. Their firm texture holds up well during cooking, adding substance without turning mushy. Their mild, slightly sweet flavor pairs beautifully with the spices and peanut butter.
Broth: Vegetable or chicken broth acts as the base, bringing everything together while allowing the spices, peanut butter, and vegetables to meld into a flavorful, rich sauce.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Sweet Potato and Black Bean Stew

Sauté the Base: Heat olive oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Sauté for 5–6 minutes until softened and lightly browned.

Add Spices: Stir in the ground coriander, cumin, cinnamon, turmeric, and salt. Cook for another minute until fragrant.

Combine Ingredients: Add the black beans, capsicum, peanut butter, and vegetable broth. Stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer.

Sweet potato, onions and garlic being sautéed.

Simmer the Stew: Cook for about 20 minutes or until the sweet potatoes are tender.

Add Kale: Stir in the kale and cook for a few minutes until wilted. Remove the pot from heat.

Kale added to the stew with a wooden spoon.

Finish and Serve: Adjust the seasoning with salt and pepper to taste. Serve the stew warm and enjoy!

Customize Your Stew

This sweet potato and black bean stew is incredibly versatile and easy to customize based on your preferences or what you have on hand. Here are some ideas to make it your own:

Add More Veggies: Boost the veggie content with zucchini, green beans, or cauliflower. For a quick addition, stir in ½–1 cup of frozen peas or corn at the end of cooking.
Experiment with Grains: Mix in 1–2 cups of cooked quinoa, rice, or barley for added texture and heartiness. Stir them in near the end of cooking.
Keep It Nut-Free: Swap the peanut butter for tahini, sunflower seed butter, or cashew butter for the same creamy texture without nuts.
Make It Richer: Replace 1 cup of broth with milk, heavy cream, or half-and-half for extra richness. For a dairy-free option, use coconut milk or oat cream.
Top It Off: Garnish with fresh cilantro, parsley, or green onions. Add crunch with a sprinkle of crushed peanuts, toasted almonds, or pumpkin seeds.
Add Protein: Enhance the stew with shredded chicken, chunks of beef, or sliced sausage. You can also swap one can of black beans for chickpeas, lentils, or cannellini beans for variety.

How to Store

To Store: Place any leftover sweet potato and black bean stew in an airtight container and refrigerate for up to 3–4 days. Reheat in the microwave or on the stovetop until warmed through.
To Freeze: Allow the stew to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, let the stew thaw in the refrigerator overnight before warming it in the microwave or on the stovetop.

Serving Suggestions

What’s a cozy stew without the perfect sides? Here are some of our favorite pairings for a hearty bowl:

Toasted french bread or pita bread
Eggless Cornbread
Chicken, Broccoli & Kale Salad or Chicken Edamame Salad
Plain greek yogurt, avocado and crackers to serve

Recipe FAQ

Can I make this stew in a slow cooker?

Absolutely! Sauté the aromatics first, then combine all ingredients (except kale and optional grains) in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in kale during the last 30 minutes of cooking.

Can I adjust the consistency?

Yes! For a thicker stew, mash some of the sweet potatoes or black beans with the back of a spoon. For a thinner consistency, add more broth.

Can I use dry beans instead of canned?

Yes, but you’ll need to cook them first. Use about 3 cups of cooked black beans as a substitute for two cans.

More Hearty Bean Soups and Stews

Peanut Chicken & Lentil Stew

Red Cabbage Soup With Sausage

Turkey Lentil Soup

Hearty Lentil Quinoa Soup

If you try this sweet potato and black bean stew recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.