Sweet Potato & Peanut Stew

How to make a Sweet Potato and Peanut Stew.

Ingredients: Serves 6

  • 1 tbsp extra virgin olive oil
  • 1 yellow onion, finely diced
  • 2-3 cloves garlic, finely minced
  • 6 medium carrots peeled and chopped into 2″ pieces
  • 4 medium sweet potatoes roughly 2 ½-3 cups puréed
  • ¼ tsp salt
  • ½ tsp ground black pepper
  • 3-4 tbsp yellow curry paste
  • 1 tbsp turmeric powder
  • ⅛ tsp cayenne powder (optional)
  • 3 tbsp creamy peanut butter
  • 13.5 oz canned coconut milk
  • 3 cups chicken or vegetable broth
  • 1 cup canned black beans, rinsed and drained


  1. Wash and prepare your garlic, onion, carrots, and sweet potatoes and set aside.
  2. Heat oil in a large soup pot on medium heat.
  3. Add garlic, onions, salt, and pepper and sauté until onions are translucent, roughly 3-4 minutes.
  4. Add curry paste and stir until well mixed.
  5. If using a dryer paste you can add a few splashes of broth to keep mixture from burning.
  6. Next, add your turmeric, cayenne (if using) and continue sautéing for one more minute.
  7. Next add your coconut milk and broth and increase heat to high (any small ‘chunks’ of coconut milk will begin to melt into a smooth, golden broth).
  8. Once broth begins to boil, reduce heat to a simmer.
  9. Add carrots and sweet potatoes and cover with a lid for 12-14 minutes or until vegetables are tender but not mushy.
  10. Remove lid and add peanut butter, stir to incorporate well.
  11. To make your soup extra thick and creamy, scoop out half of the sweet potatoes, remove skins, and blend.
  12. Add blended potatoes back to your soup pot and stir until well combined.
  13. Remove soup from heat.
  14. Add in black beans and additional splashes of milk or broth, as desired, to thin.
  15. Serve with a sriracha drizzle for heat or crushed peanuts for some added crunch.
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