Slow-Cooked West African Peanut Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty and comforting peanut stew featuring tender sweet potatoes and rich tomato broth, slow-cooked with traditional West African spices. This African recipe (vegan), ready in about 55 minutes, pairs sweet potatoes, onion, 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 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 (about 500g), peeled and cubed sweet potatoes
• 1 large, diced onion
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 400g can crushed tomatoes
• 1/2 cup (125g) natural peanut butter
• 4 cups (960 ml) vegetable broth
• 1/4 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp cumin powder
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and sauté for 5 minutes until translucent and fragrant. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for another 1 minute.
2. Step 2: Stir in 400g crushed tomatoes, 1 tsp cumin powder, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper, cooking for 3 minutes until the spices are aromatic.
3. Step 3: Add 2 medium cubed sweet potatoes and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until sweet potatoes are tender.
4. Step 4: Whisk in 1/2 cup natural peanut butter until fully incorporated and the stew thickens slightly. Season with salt and black pepper to taste.
5. Step 5: Simmer for an additional 10 minutes on low heat, stirring occasionally to prevent sticking.
6. Step 6: Serve hot, garnished with 1/4 cup chopped fresh cilantro.