African Sweet Potato and Peanut Stew

African Sweet Potato and Peanut Stew Recipe

Contributor: Christine Pittman

African Sweet Potato and Peanut Stew is a hearty dish that makes a perfect meatless dinner. It may sound like an interesting flavor combo but it’s delicious. Really. So. Good.
Garnish with cilantro and roasted peanuts.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: African


Units Scale
  • 1 Tbsp. vegetable oil
  • 1 onion, chopped
  • 2 lbs. (about 6 medium) sweet potatoes, peeled and diced
  • 4 cloves garlic, minced
  • 1 inch ginger piece, grated
  • 4 cups chicken or vegetable broth
  • 1 (28 oz.) can diced tomatoes
  • 1 cup chunky peanut butter
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper flakes
  • 3 cups chopped kale
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup shelled salted peanut halves


  1. In a large pot, heat vegetable oil over medium heat. Add onion and cook until soft, 3-4 minutes.
  2. Add the sweet potatoes. Cook for 5 minutes stirring occasionally.
  3. Add garlic and ginger. Cook 30 seconds.
  4. Add broth, tomatoes, peanut butter, cumin, salt, and red pepper flakes. Stir and heat to a boil.
  5. Add kale. Reduce to a simmer and cook for 15 minutes, until potatoes are very soft. Mash some sweet potatoes with a spoon to thicken the soup.
  6. Garnish with cilantro and peanuts.

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  • If you want to add chicken, cube 1 pound of boneless, skinless chicken thighs or chicken breast into 1-inch pieces and sauté the chicken until almost cooked through then remove from the pan and set aside and add back into the pan after adding the ginger and garlic.
  • If you want to add chickpeas, add 2 (16 oz.) cans of chickpeas that you’ve drained and rinsed when you add the kale.