Slow Simmered West African Peanut Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A rich and hearty peanut stew featuring tender sweet potatoes and a blend of warm spices, simmered to develop a creamy, comforting sauce. This African recipe (vegetarian, gluten free), ready in about 50 minutes, pairs sweet potatoes, red onion, garlic cloves 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 rice, quinoa, or a quick salad. 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 into 1-inch pieces sweet potatoes
• 1 large, diced red onion
• 3 cloves, minced garlic cloves
• 1 tbsp fresh, minced ginger root
• 1 can (14 oz) crushed tomatoes
• 1/2 cup natural peanut butter
• 4 cups vegetable broth
• 1/4 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 1/4 cup chopped for garnish fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced red onion and sauté for 5 minutes until softened and translucent. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
2. Step 2: Stir in 1/4 tsp cayenne pepper, 1 tsp smoked paprika, and 1 tsp ground cumin, cooking for 30 seconds to bloom the spices. Add 2 medium peeled and cubed sweet potatoes (about 500g) and 1 can (14 oz) crushed tomatoes, stirring to combine.
3. Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes until the sweet potatoes start to soften.
4. Step 4: Whisk in 1/2 cup natural peanut butter until fully incorporated, then continue to simmer gently for another 10 minutes until the stew thickens and the potatoes are tender. Season with salt and black pepper to taste.
5. Step 5: Serve hot, garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing over the stew.