Sweet Potato and Callaloo Stew with Scotch Bonnet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty Caribbean-inspired stew featuring tender sweet potatoes and nutrient-rich callaloo with a spicy Scotch bonnet kick. This caribbean-inspired caribbean (vegan) ready in about 40 minutes pairs chopped callaloo or spinach, medium, diced onion, minced garlic cloves 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.

★ 4.6 (9 ratings) Prep: 15 min Cook: 25 min Serves 4 Caribbean cuisine 220 cal/serving
Plan a meal with the AI →

Ingredients

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.

Frequently asked questions

How long does Sweet Potato and Callaloo Stew with Scotch Bonnet take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sweet Potato and Callaloo Stew with Scotch Bonnet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped callaloo or spinach from drying out.

Can I substitute ingredients in Sweet Potato and Callaloo Stew with Scotch Bonnet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sweet Potato and Callaloo Stew with Scotch Bonnet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sweet Potato and Callaloo Stew with Scotch Bonnet vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes