Sweet Potato and Peanut Stew (Instant Pot and Stovetop instructions)

As you begin to feel the chill in the air, there is nothing better than a hot bowl of soup/stew for a meal.  This Sweet Potato and Peanut Stew is my vegan take on the West African style peanut stew. It takes less than 10 minutes of prep time, then you dump everything in the Instant pot or a pan and let it cook.  In less than 30 minutes you have a hearty, healthy, and flavorful meal ready. 

Sweet potato and peanut stew is vegan and gluten-free. It is full of protein and nutrients with ingredients like sweet potatoes, chickpeas, spinach, and peanut butter. 

I have provided both the Instant Pot and Stove top cooking directions in this recipe.

Ingredients used to make Sweet Potato and Peanut Stew

• 3 cups Sweet potatoes, peeled and diced into 1-inch pieces
• 14-16 ounce can of chickpeas, drained
• 14-16 ounce can of chopped tomatoes, with juices
• 3 cups Vegetable Broth
• 1/3 cup Peanut butter
• 1 tablespoon Grated ginger
• 1 tablespoon Minced garlic
• 1/2 Yellow onion, diced into 1-inch pieces
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 tablespoon Ground coriander
• 1 tablespoon Harissa paste
• Salt to taste
• 3 cups Baby spinach, chopped
• 1 tablespoon Lemon juice

The importance of the ingredients used in the recipe

Let’s take a look at the role that each ingredient plays in this recipe:

Sweet Potatoes – This is the star of this vegan stew. It provides natural sweetness and body to the stew.

Canned chickpeas (garbanzo beans) – Good quality organic canned chickpeas are a pantry staple for me. It makes it super easy to put this stew together. Chickpeas make this vegan stew protein rich and hearty. If you like, you can use home cooked beans as well.

Canned diced tomatoes– tomatoes provide tartness and flavor to the recipe. Canned diced tomatoes (with juices) work best for this recipe, but you can use fresh diced tomatoes as well.

Peanut Butter– This recipe can use smooth or chunky (no additives) peanut butter. Peanut butter provides creaminess to the stew and also makes it protein-rich. It also eliminates the need to add any additional cooking oil to the recipe.

Vegetable Stock – This is another pantry staple. Please do not replace vegetable stock with water as it provides a lot of flavor to the stew with very less effort. Use good quality vegetable stock or you can use homemade stock as well.

Harissa Paste– Harissa paste is used in this recipe but if you cannot find harissa, you can use any other chili sauce of your liking. Harissa is a spicy chili paste that originated in North Africa. It can be used as a dipping sauce or marinade and gives a wonderful flavor and color to the dishes. You can easily find it in the international food section of most supermarkets and online on Amazon.

Spices – Dry spices like cumin powder, coriander powder, and paprika provide more flavor and depth to the stew.

Spinach– I have used spinach as my leafy green in this recipe, but you can use chopped kale or collard greens as well. 

Lemon Juice – It adds brightness and zing to the recipe.

Peanuts– Chopped roasted peanuts are used as a garnish while plating and adding a nice crunch.

How to make African Style Sweet Potato and Peanut Stew

This is a Vegan and Gluten-free sweet potato and peanut stew recipe, just make sure the harissa paste you buy is gluten-free.

This recipe of sweet potato and peanut stew can be made in under 30 minutes on the stovetop or the Instant Pot. Both the cooking instructions are provided in the recipe card.

I like my dishes to be flavorful and a bit on the spicy side, but you can adjust the spices and hot sauce according to taste.  I love the sweet and spicy combination of this stew.  

This stew is very filling on its own, but you can also serve it with white/brown rice or quinoa.

Leftovers heat up great to eat over the next 4-5 days. 

Directions for Instant Pot

1. To the insert of the Instant Pot, add all the ingredients except spinach, lemon juice, and roasted peanuts.
2. Give it a good stir, breaking up the peanut butter and mixing it well. Put the lid on and manually cook it for 3 minutes, on high pressure.
3. Once the cooking process is complete, quick release (QR) the pressure. Carefully open the lid.
4. With the back of a spoon, mash a few pieces of sweet potatoes and chickpeas. This will help thicken the stew. Stir in the chopped spinach and lemon juice. Turn off the Instant pot.
5. Ladle the stew in a bowl. Garnish with chopped roasted peanuts.

Directions for Stovetop

1. To a large heavy-bottomed pan with a lid, add all the ingredients except spinach, lemon juice, and roasted peanuts.
2. Give it a good stir, breaking up the peanut butter and mixing it well. Turn the flame on high and bring the mix to a boil. When it comes to a rolling boil, turn the heat down to medium and put the lid on the pan.
3. Cook for 10 minutes on medium heat. Take the lid off and check for the doneness of the sweet potatoes with a fork. If not completely cooked, cook for 2-3 more minutes.
4. With the back of a spoon, mash a few pieces of sweet potatoes and chickpeas. This will help thicken the stew. Stir in the chopped spinach and lemon juice. Turn off the heat.
5. Ladle the stew in a bowl. Garnish with chopped roasted peanuts.

Other Sweet potato recipes to try:

Here are 2 other sweet potato recipes you can try.

Curried Sweet potato soup

Curried Sweet Potato Soup- (Instant Pot recipe, Vegan, Gluten-free)

Sweet potato and Spinach Dal

Sweet Potato and Spinach Dal (Instant Pot recipe)

Recipe Tips

• Instead of spinach, you can use kale, collard greens, or any other leafy greens of your choice.
• Adjust the spices to your liking and tolerance level.

FAQs – Sweet Potato and Peanut Stew Recipe

Recipe Card – Sweet Potato and Peanut Stew