Slow-Roasted African Peanut Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A hearty and warming stew featuring sweet potatoes and a rich peanut butter base, slow-roasted to develop deep, comforting flavors. This African-inspired vegan recipe (vegetarian), ready in about 85 minutes, pairs olive oil, onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 cups sweet potatoes, peeled and cubed
• 1 cup carrots, sliced
• 14 oz diced tomatoes, canned
• 3 cups vegetable broth
• 1/2 cup natural peanut butter
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped kale
• 1/4 cup fresh cilantro, chopped

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

Instructions

1. Step 1: Preheat oven to 325°F. In a large oven-safe pot, heat 2 tbsp olive oil over medium heat. Add 1 large diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sauté for 5 minutes until fragrant and translucent.
2. Step 2: Stir in 2 cups cubed sweet potatoes and 1 cup sliced carrots, cooking for 4 minutes to slightly soften the vegetables.
3. Step 3: Add 14 oz canned diced tomatoes, 3 cups vegetable broth, 1/2 cup natural peanut butter, 1 tsp smoked paprika, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper; stir thoroughly until peanut butter is fully incorporated.
4. Step 4: Bring the mixture to a gentle simmer on the stovetop, then cover and transfer the pot to the oven. Slow-roast for 1 hour, stirring halfway through, until the sweet potatoes are tender and the stew is thickened.
5. Step 5: Remove from oven and stir in 2 cups chopped kale until wilted, about 3 minutes. Garnish with 1/4 cup fresh chopped cilantro before serving.