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, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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) sweet potatoes, peeled and cubed
• 4 cups chopped callaloo or spinach
• 1 medium onion, diced
• 3 minced garlic cloves
• 1 whole scotch bonnet pepper, pierced
• 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.