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African Sweet Potato Stew

Rated as 4.29 out of 5 Stars
0

"I came across an African sweet potato stew recipe a few years ago, and adapted it to suit our taste. It is very flavorful and just a bit spicy - just right for cold days! This recipe makes a lot of stew, so it may be halved for a smaller portion, but also freezes very well."
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Ingredients

6 h 45 m servings 231
Original recipe yields 10 servings

Directions

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  1. Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
  2. Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

Footnotes

  • Cook's Note:
  • Substitute 1/2 teaspoon ground ginger for the fresh ginger if preferred.
  • If you like, coat 1 pound pork stew meat with flour and cook in a small amount of oil in a skillet over medium heat, drain, and add to the stew with the green beans (in step 2).
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 231 calories; 4.2 43.1 7.4 0 569 Full nutrition

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Reviews

Read all reviews 18
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I just realized I forgot to add the garlic, and I still loved it!

Most helpful critical review

I tried to make this, following the steps exactly and it did not look anything like the picture (no corn, peas?...) and it was awful.

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Least positive
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I just realized I forgot to add the garlic, and I still loved it!

To make it more authentic, for a Rwandan, use white sweet potatoes, and don't use chickpeas. Some areas use them and some don't. This is a vegetarian recipe, and the reason I like it is that m...

I only used one can of chickpeas and one can of tomatoes. I substituted vegetable broth for the water in the recipe. It was great! Would make it again.

I thought it turned out pretty good except that I only have a medium-small crockpot so I had to leave out the second cans of chickpeas and tomatoes and a sweet potato. I liked the flavor level, ...

I tried to make this, following the steps exactly and it did not look anything like the picture (no corn, peas?...) and it was awful.

Really interesting and yummy! The only change I made was using veggie stock instead of water.

I really wanted to like this but it was just missing something. Too sweet for my taste. My husband ate it without complaint but added a lot of chopped raw jalapeño to his.

I followed the ingredients of this recipe, but left out the green beans. When it was finished cooking, I puréed the entire batch for serving. Flavourful! My daughter had two bowls. I served it ...

YUM!!! I made this to the letter except I replaced the water with homemade chicken stock and omitted the canned green beans (Blech!) I'll serve this with rice and top it with a dollop of Greek y...