Food & Drink

WFD: Sweet Potato Stew

sweet potato stew

Wondering what the heck to cook for dinner? Tired of the same old same old? Here’s a new, meat-free recipe that’s bursting with flavour and colour and nutrients. You’ll be having seconds for sure!

Curried Peanut Sweet Potato, Navy Bean & Cabbage Stew


¼ cup canola or olive oil

1 cup chopped onion

1 tbsp grated garlic

1 tbsp grated ginger

1 tbsp mild yellow curry powder

½ cup smooth peanut butter

4 cups vegetable stock

4 cups peeled diced American sweet potatoes

½ small head green cabbage, finely shredded

1 can (28 oz) died plum tomatoes

1 can (19 oz) navy or white kidney beans, drained and rinsed

salt and cayenne to taste

2 tbsp cornstarch

2 tbsp water


sliced green onions or chopped cilantro

bean sprouts and/or more shredded cabbage

sliced avocado

light sour cream or Greek yogurt


1 – Sweat onion, garlic and ginger in oil in large stockpot over medium-low heat until softened. Stir in curry powder and peanut butter.

2- Slowly stir in stock, then sweet potatoes. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook until potatoes are almost tender, about 5 minutes. Stir in cabbage and cook until cabbage is tender crisp, about 10 minutes.

3 – Stir in tomatoes and beans. Adjust seasoning. Bring stew to a boil.

4 – Mix cornstarch with cold water until smooth. Slowly stir in enough cornstarch mixture until stew reaches your desired level of thickness.

5 – Garnish as desired.

Recipe created by Chef Sara Harrel.
Recipes and photos provided by the American Sweet Potato Marketing Institute (ASPMI).