Slow Cooker African Peanut Stew with Sweet Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A velvety, hearty peanut stew simmered with sweet potatoes, tomatoes, and spinach, delivering rich African-inspired flavors in a comforting bowl. This west african-inspired new year (vegan, gluten free) ready in about 375 minutes pairs large, finely chopped yellow onion, minced garlic cloves, grated fresh ginger 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

• 2 medium, peeled and diced into 1-inch cubes sweet potatoes
• 1 large, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup creamy peanut butter
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 4 cups fresh spinach leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, for garnish chopped roasted peanuts
• 1/4 cup, chopped for garnish fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large finely chopped yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger; sauté for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Transfer the sautéed onion mixture to a slow cooker along with 2 medium peeled and diced sweet potatoes, 1 can (14.5 oz) diced tomatoes, 1 tsp smoked paprika, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Pour in 4 cups vegetable broth and stir in 1/2 cup creamy peanut butter until fully combined, creating a rich and creamy base.
4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are very tender.
5. Step 5: About 10 minutes before serving, stir in 4 cups fresh spinach leaves and let them wilt into the stew.
6. Step 6: Ladle the stew into bowls and garnish each serving with 1/4 cup chopped roasted peanuts and 1/4 cup chopped fresh cilantro for added texture and brightness.