Rum-Spiced Caribbean Sweet Potato Stew
Hearty sweet potato stew simmered with Caribbean spices and a hint of dark rum for warmth and depth of flavor. This caribbean-inspired soups ready in about 55 minutes pairs dark rum, coconut milk, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 3 cups (about 2 medium) sweet potatoes, peeled and cubed
- 1/4 cup dark rum
- 1 cup coconut milk
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 cups vegetable broth
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 small (optional for heat) scotch bonnet pepper, deseeded and minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup for garnish fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Add 3 minced garlic cloves and 1 small minced scotch bonnet pepper (if using), cooking for 1 minute until aromatic.
- Step 3: Stir in 1 tsp ground allspice, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg, cooking for 30 seconds to toast the spices.
- Step 4: Add 3 cups peeled and cubed sweet potatoes and 1/4 cup dark rum. Cook for 2 minutes, stirring occasionally to let the alcohol evaporate slightly.
- Step 5: Pour in 3 cups vegetable broth and 1 cup coconut milk. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until sweet potatoes are tender and stew thickens.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste.
- Step 7: Serve hot garnished with 1/4 cup chopped fresh cilantro for a burst of freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiced Caribbean Sweet Potato Stew take to make?
Total time is about 55 minutes (15 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 Rum-Spiced Caribbean Sweet Potato 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 dark rum from drying out.
Can I substitute ingredients in Rum-Spiced Caribbean Sweet Potato 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 Rum-Spiced Caribbean Sweet Potato Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rum-Spiced Caribbean Sweet Potato Stew?
Caribbean soups 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.
