Mali-Style Peanut Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant West African stew featuring rich peanut butter, sweet potatoes, and garden vegetables, slow-simmered to perfection with aromatic spices. This West African-inspired one-pot recipe, ready in about 50 minutes, pairs sweet potatoes, fresh peanut butter, chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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, peeled and diced into 1/2-inch cubes sweet potatoes
• 3 tbsp fresh peanut butter
• 2 cups chicken stock
• 1 (14 oz) can, undrained diced tomatoes
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 2 tsp chopped fresh thyme
• 1 tbsp cassava flour
• 2 tbsp coconut oil
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large Dutch oven over medium heat. Add onion and garlic, sautéing for 3 minutes until softened and fragrant, stirring frequently to prevent browning.
2. Step 2: Stir in 3 tbsp fresh peanut butter and 1/2 tsp dried thyme, cooking for 1 minute while stirring constantly until smooth and aromatic.
3. Step 3: Add diced sweet potatoes, diced tomatoes (with juice), chicken stock, and 2 tsp fresh thyme. Bring to a gentle simmer, then reduce heat to low and cover. Cook for 20 minutes until sweet potatoes are tender when pierced with a fork.
4. Step 4: Whisk 1 tbsp cassava flour with 2 tbsp cold water to create a slurry. Stir into the stew and simmer uncovered for 5 minutes until the sauce thickens and coats the back of a spoon.
5. Step 5: Season with 1 tsp salt and 1/4 tsp black pepper, stirring until fully dissolved. Remove from heat and let rest for 5 minutes before serving.