Sweet Potato and Callaloo Stew with Scotch Bonnet

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty Caribbean-inspired stew featuring tender sweet potatoes and nutrient-rich callaloo with a spicy Scotch bonnet kick. This Caribbean recipe (vegan), ready in about 40 minutes, pairs sweet potatoes, callaloo or spinach, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 medium (about 500g), peeled and cubed sweet potatoes
• 4 cups chopped callaloo or spinach
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 whole, pierced scotch bonnet pepper
• 1 cup canned diced tomatoes
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried or 1 tbsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
2. Step 2: Add 2 medium peeled and cubed sweet potatoes, 1 tsp dried thyme (or 1 tbsp fresh), and 1 tsp salt. Stir for 2 minutes to coat the potatoes with aromatics.
3. Step 3: Pour in 3 cups vegetable broth and 1 cup canned diced tomatoes with juices. Add 1 whole pierced Scotch bonnet pepper (do not burst) for heat. Bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 15 minutes until sweet potatoes are tender.
5. Step 5: Stir in 4 cups chopped callaloo or spinach and cook uncovered for 5 more minutes until greens are wilted and stew thickens slightly. Remove Scotch bonnet before serving for a balanced spicy stew.