Spiced Brazilian Coconut Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Brazilian-inspired stew combining creamy coconut milk with sweet potatoes and warming spices for a comforting meal. This Brazilian-inspired no-cook recipe (vegan, gluten free), ready in about 50 minutes, pairs coconut oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 35 min Serves 4 Brazilian cuisine 320 cal/serving

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Ingredients

2 tbsp coconut oil
1 medium, diced yellow onion
4, minced garlic cloves
1 tbsp, grated fresh ginger
2 medium (about 500g), peeled and cubed into 1-inch pieces sweet potatoes
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 cups vegetable broth
1 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/4 cup, chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 3: Add 2 medium peeled and cubed sweet potatoes (about 500g) and cook for 3 minutes, stirring occasionally.
Step 4: Pour in 1 can (14 oz) diced tomatoes, 1 can (14 oz) coconut milk, and 2 cups vegetable broth. Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
Step 5: Bring to a simmer, then reduce heat to low and cover. Cook for 25-30 minutes until sweet potatoes are tender and the stew has thickened slightly.
Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro for brightness.
Step 7: Serve hot with lime wedges to squeeze over the stew for a fresh citrus finish.