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Moroccan Sweet Potato Stew

Rated as 4.33 out of 5 Stars

"A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts."
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55 m servings 252
Original recipe yields 6 servings


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  1. Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
  2. Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
  3. Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

Nutrition Facts

Per Serving: 252 calories; 5.5 45.4 6.9 0 745 Full nutrition

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Read all reviews 3
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We enjoyed this dish. I used poblano pepper because I like it better than bell pepper. I would consider adding some more heat next time, maybe some red pepper flakes or harissa, to offset some o...

It was great, made a few changes due to not liking bell peppers and peanut butter. The rest stayed the same, my hubby loved it too.

Very tasty! I really loved the flavors in this stew. I used chicken broth because that's what I had on hand and fresh tomato instead of canned. I'm not sure why the description mentions the c...