Jerk-Spiced Sweet Potato and Black Bean Stew

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Hearty stew featuring tender sweet potatoes and black beans simmered in coconut milk with authentic jerk spices. This Caribbean recipe (vegetarian), ready in about 45 minutes, pairs Sweet potatoes, Black beans, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 2 medium Sweet potatoes
• 1 can (15 oz) Black beans
• 2 cups Chicken broth
• 1 can (13.5 oz) Coconut milk
• 1 Scotch bonnet pepper
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Thyme
• 1/2 tsp Allspice
• 1 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, cooking for 5 minutes until soft and fragrant.
2. Step 2: Stir in 1 tsp dried thyme, 1/2 tsp allspice, 1 finely chopped Scotch bonnet pepper, 1 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until aromatic.
3. Step 3: Add 1.5 lbs diced sweet potatoes (from 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes), 2 cups chicken broth, 1 can (15 oz) rinsed black beans, and 1 can (13.5 oz) coconut milk. Bring to a simmer and cook for 25 minutes until sweet potatoes are tender.