One-Pot Senegalese Peanut Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A hearty and aromatic West African stew featuring tender sweet potatoes and rich peanut butter simmered with tomatoes and spices. This African-inspired one-pot recipe (vegetarian, gluten free), ready in about 50 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 medium (about 600g), peeled and cubed into 1-inch pieces sweet potatoes
• 1 can (14 oz) diced tomatoes
• 1/3 cup natural peanut butter
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 cups, roughly chopped fresh spinach
• 1/4 cup, chopped fresh cilantro
• 4 cups, for serving cooked white rice

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 medium peeled and cubed sweet potatoes (1-inch pieces) to the pot and toss to coat with the aromatics.
4. Step 4: Pour in 1 can (14 oz) diced tomatoes, 4 cups vegetable broth, 1/3 cup natural peanut butter, 1 tsp smoked paprika, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir well to combine all ingredients.
5. Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally until sweet potatoes are tender and the sauce thickens.
6. Step 6: Stir in 3 cups roughly chopped fresh spinach and cook for an additional 3 minutes until wilted.
7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve hot over 4 cups cooked white rice.