Crisp-Roasted Sweet Potato and Black Bean Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, smoky stew with caramelized sweet potatoes and protein-rich beans. This mexican-inspired vegetarian ready in about 60 minutes pairs sweet potatoes, olive oil, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil on a baking sheet.
  2. Step 2: Roast for 25 minutes until tender and golden at edges, flipping once halfway.
  3. Step 3: While potatoes roast, combine 1 can (15 oz) black beans (drained), 2 cups chicken broth, 1 tsp cumin, and 1 cup diced tomatoes in a pot.
  4. Step 4: Simmer uncovered for 15 minutes until flavors meld and liquid reduces slightly.
  5. Step 5: Stir roasted sweet potatoes into stew and cook for 5 minutes more. Squeeze juice from 1 lime over top before serving.

Frequently asked questions

How long does Crisp-Roasted Sweet Potato and Black Bean Stew take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crisp-Roasted Sweet Potato and Black Bean Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.

Can I substitute ingredients in Crisp-Roasted Sweet Potato and Black Bean Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisp-Roasted Sweet Potato and Black Bean Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisp-Roasted Sweet Potato and Black Bean Stew?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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