African-American Sweet Potato and Peanut Stew

You'll love this hearty and savory African-American Sweet Potato and Peanut Stew. It's full of healthy veggies!

This stew contains peanuts, sweet potato and black-eyed peas—a triumvirate of nutrient-dense, delicious crops. Time does the work with this stew. The longer it sits, the more lovely and complete the flavor.

This stew pairs beautifully with rice or flatbread. You can serve it with homemade naan or injera as well.

How to Make African-American Sweet Potato and Peanut Stew

1. Heat oil in large pot over medium-high heat.
2. Add chopped peppers and onions, and stir.
3. Add celery, potatoes, green beans, and peppers.
4. Stir in remaining veggies and cinnamon stick.
5. Bring stew to a boil and simmer for 30 minutes.
6. Remove cinnamon stick, add seasonings, and serve.

Full directions for how to make African-American Sweet Potato and Peanut Stew are in the printable recipe card below.

African-American Sweet Potato and Peanut Stew FAQs

How should I store leftover stew?

You can store leftover stew in an airtight container in the fridge for up to one week. Alternatively, if you need to save it for a long time, you can store this stew in the freezer for up to 3 months.

Can I substitute the veggies in this stew?

You can easily swap out the veggies in this stew for pretty much anything you have on hand. Try swapping out zucchini, other varieties of squash, carrots, peas, etc.

Sample more of VegKitchen's recipes for global stews.

Recipe

African-American Sweet Potato and Peanut Stew

You'll love this hearty and savory African-American Sweet Potato and Peanut Stew. It's full of healthy veggies!

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Servings: 4

Calories: 361kcal

Author: Veg Kitchen

Ingredients

• 2 tbsp canola oil or coconut oil
• 1 onion chopped
• 1 jalapeño minced, or a good pinch of red pepper flakes
• 2 stalks celery chopped
• 1 sweet potato peeled and chopped
• 1 lb green beans trimmed and chopped into bite-sized pieces
• 1 red pepper chopped
• 1 stick cinnamon
• 15 oz black-eyed peas or black beans, rinsed and drained
• 15 oz diced tomatoes
• 2 tbsp peanut butter preferably organic
• sea salt and fresh ground pepper
• 1 handful cilantro chopped

Instructions

• Heat oil over medium-high heat in a large soup pot.
• Add chopped onions and pepper, then stir for one minute.
• Then add chopped celery, sweet potato, green beans, and red pepper. Stir another few minutes until vegetables start to soften.
• Then add cinnamon stick, black-eyed peas or black beans, and chopped tomatoes.
• When mixture comes to a boil, reduce heat to low and cover, simmering for 30 minutes.
• Stir in the peanut butter. Discard cinnamon stick. Season with sea salt and pepper and gently mix in cilantro.

Nutrition

Calories: 361kcal | Carbohydrates: 53g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 108mg | Potassium: 1144mg | Fiber: 15g | Sugar: 16g | Vitamin A: 10001IU | Vitamin C: 70mg | Calcium: 146mg | Iron: 6mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Ellen Kanner is the Huffington Post’s Meatless Monday blogger, the syndicated columnist of the Edgy Veggie and contributor to publications including Culinate, Bon Appetit and Every Day With Rachael Ray as well as her own blog Edgy Veggie.