Slow-Simmered West African Peanut Stew with Sweet Potatoes

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

A hearty, rich stew blending earthy peanuts and tender sweet potatoes, simmered with warm spices for a comforting and flavorful meal. This African recipe (vegetarian), ready in about 60 minutes, pairs peanut butter (natural, unsweetened), sweet potatoes, 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

• 1/2 cup peanut butter (natural, unsweetened)
• 2 medium (about 600g), peeled and diced into 1-inch cubes sweet potatoes
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp fresh grated ginger root
• 1 can (14 oz) diced tomatoes (canned)
• 4 cups vegetable broth
• 1 medium, diced red bell pepper
• 1/4 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 2 tbsp olive oil
• 1/4 cup chopped, for garnish fresh cilantro
• to taste salt
• to taste black pepper
• 1 cup water

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
3. Step 3: Add 1 diced medium red bell pepper and cook for 3 minutes until slightly softened.
4. Step 4: Mix in 1 tsp smoked paprika, 1 tsp ground coriander, and 1/4 tsp cayenne pepper, stirring for 30 seconds to toast the spices.
5. Step 5: Pour in 1 can (14 oz) diced tomatoes with juice and 4 cups vegetable broth, bringing the mixture to a gentle simmer.
6. Step 6: Add 2 medium peeled and diced sweet potatoes (about 600g) and 1/2 cup natural unsweetened peanut butter, whisking the peanut butter in until fully incorporated.
7. Step 7: Stir in 1 cup water to adjust consistency. Cover and simmer for 30-35 minutes over low heat, stirring occasionally, until sweet potatoes are tender and the stew thickens.
8. Step 8: Season with salt and black pepper to taste. Serve hot, garnished with 1/4 cup chopped fresh cilantro.