Slow-Simmered African Peanut Stew with Sweet Potato

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A hearty, nourishing stew featuring creamy peanut sauce and sweet potatoes, slow-cooked to meld flavors and provide long-lasting energy. This West African-inspired slow-cooker recipe (vegetarian), ready in about 560 minutes, pairs dried black-eyed peas, sweet potato, onion 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 cups, soaked overnight dried black-eyed peas
• 1 large, peeled and diced into 1-inch cubes sweet potato
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 2 tbsp peanut butter
• 4 cups vegetable broth
• 1, sliced red bell pepper
• 1 cup, chopped carrots
• 1 tsp, ground cumin
• 1/2 tsp smoked paprika
• to taste salt
• to taste black pepper
• 2 tbsp olive oil
• fresh, for garnish cilantro

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Instructions

1. Step 1: Drain and rinse the soaked black-eyed peas. In a slow cooker, combine the black-eyed peas, sweet potato cubes, onion, garlic, vegetable broth, and cumin. Season with salt and pepper to taste. Set slow cooker to low and cook for 8 hours.
2. Step 2: After 8 hours, remove the lid and stir in the peanut butter, smoked paprika, red bell pepper, and carrots. Cook uncovered on high for 1 hour, stirring occasionally, until the vegetables are tender and the sauce has thickened.
3. Step 3: Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.