Slow-Cooked Senegalese Peanut Stew with Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A hearty, rich stew combining tender sweet potatoes and earthy peanuts simmered in a spiced tomato base, capturing the warmth of West African flavors. This ethiopian-inspired vegan (gluten free) ready in about 70 minutes pairs olive oil, large, diced yellow onion, minced garlic cloves 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.

Ingredients

• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated ginger root
• 14 oz can diced tomatoes
• 1/2 cup natural peanut butter
• 4 cups vegetable broth
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 2 medium, sliced into 1/4-inch rounds carrots
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• 4, for serving lime wedges

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large diced yellow onion and sauté for 6-7 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger root, cooking for 1 minute until aromatic.
3. Step 3: Add 14 oz canned diced tomatoes, 1 tsp smoked paprika, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 5 minutes until the mixture thickens slightly.
4. Step 4: Stir in 1/2 cup natural peanut butter until fully incorporated, then slowly pour in 4 cups vegetable broth while stirring to create a smooth sauce.
5. Step 5: Add 2 medium peeled and cubed sweet potatoes and 2 sliced medium carrots. Bring the stew to a gentle boil, then reduce heat to low, cover, and simmer for 40 minutes until vegetables are tender and flavors meld.
6. Step 6: Adjust seasoning with additional salt if needed. Serve the stew hot, garnished with 1/4 cup chopped fresh cilantro and 4 lime wedges on the side for squeezing.