13 Sweet Potato Stew Recipes That Taste Like Fall In A Bowl

As fall’s crisp air arrives, nothing feels cozier than a hearty stew. Sweet potatoes are my absolute favorite for bringing that autumn warmth to life. They blend beautifully with spices, turning simple bowls into comforting meals. From the spicy kick of chorizo to the creamy touch of coconut milk, each recipe has its own delightful twist. Let’s explore these comforting flavors together.

Spicy Chorizo and Sweet Potato Stew

Spicy Chorizo and Sweet Potato Stew is a delightful dish that combines the warmth of sweet potatoes with the robust flavors of chorizo. It’s a perfect meal for those chilly evenings when you crave something comforting yet with a bit of a kick. The spicy chorizo lends a rich depth of flavor to the stew, while the sweet potatoes provide a natural sweetness that balances the heat.

This stew isn’t only hearty and filling, but it’s also an explosion of flavors that will leave your taste buds wanting more.

This recipe is perfect for a family meal or a gathering with friends, serving 4-6 people. It’s a versatile dish that can easily be adjusted to suit your taste preferences. Whether you want to make it more or less spicy, or add in extra vegetables, the choice is yours. The ingredients used are simple and easy to find, making it a convenient option for a weeknight dinner or a weekend feast.

Ingredients:

• 1 lb chorizo sausage, sliced
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by slicing the chorizo sausage into thin rounds. Dice the onion and red bell pepper, mince the garlic, and peel and cube the sweet potatoes.
2. Cook the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and cook for about 5 minutes, or until the sausage is browned and the fat is rendered. Remove the chorizo from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the diced onion and garlic. Sauté for about 3 minutes until the onion becomes translucent. Then, add the red bell pepper and continue to cook for another 2 minutes.
4. Add Sweet Potatoes and Spices: Add the cubed sweet potatoes to the pot. Sprinkle in the smoked paprika and ground cumin, stirring well to coat the vegetables with the spices. Season with salt and pepper to taste.
5. Add Liquids and Simmer: Pour in the diced tomatoes and chicken broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
6. Add Chorizo and Beans: Return the cooked chorizo to the pot along with the black beans. Stir well and let the stew simmer for another 10 minutes, allowing all the flavors to meld together.
7. Serve: Ladle the stew into bowls and garnish with fresh chopped cilantro before serving.

Extra Tips:

For a thicker stew, you can mash some of the sweet potatoes in the pot before adding the chorizo and beans. If you prefer a less spicy stew, try using mild chorizo or reduce the amount used.

This stew can also be made a day ahead, as the flavors deepen and improve overnight. If you’re looking to add more vegetables, consider tossing in some chopped kale or spinach in the last 5 minutes of cooking for extra nutrition and color.

Creamy Coconut Sweet Potato Stew

Creamy Coconut Sweet Potato Stew is a luscious, comforting dish that combines the natural sweetness of sweet potatoes with the rich, tropical flavors of coconut milk. This stew is perfect for chilly days when you crave something warm and hearty. It’s not only delicious but also packed with nutrients from the sweet potatoes and a variety of vegetables that are simmered to perfection in a creamy coconut broth.

This dish is also naturally vegan and gluten-free, making it a delightful option for those with dietary restrictions. The beauty of this recipe lies in its simplicity and the way the ingredients come together to create something truly special. The sweet potatoes, when cooked, become tender and absorb the flavors of the spices and coconut milk, creating a melt-in-your-mouth texture.

Fresh ginger, garlic, and a hint of lime juice add depth and brightness to the stew. With just a few ingredients, you can create a dish that isn’t only comforting but also nourishing and satisfying for the whole family. This recipe serves 4-6 people.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 (14-ounce) can coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish, optional)

Instructions:

1. Prepare the Sweet Potatoes: Begin by peeling and cubing the sweet potatoes into bite-sized pieces. This guarantees they cook evenly and quickly absorb the flavors of the stew.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and ginger, and continue to sauté for another minute until fragrant.
3. Add Spices: Sprinkle in the ground cumin, coriander, and turmeric. Stir the spices into the onion mixture, allowing them to release their aromas and coat the vegetables.
4. Combine Sweet Potatoes and Liquid: Add the cubed sweet potatoes to the pot. Pour in the coconut milk and vegetable broth, stirring to combine all ingredients. Season with salt and pepper to taste.
5. Simmer the Stew: Bring the stew to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the stew cook for about 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
6. Add Greens and Lime Juice: Stir in the chopped kale or spinach, and let it wilt into the stew. Add the lime juice for a bright, fresh touch that balances the creaminess of the coconut milk.
7. Final Touches: Taste the stew and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.

Extra Tips: When making Creamy Coconut Sweet Potato Stew, it’s important to let the stew simmer gently to allow the flavors to meld beautifully. For added texture, you could include other vegetables such as bell peppers or carrots.

If you prefer a thicker stew, mash some of the sweet potatoes with a fork and stir them back into the pot. Additionally, this stew can be made a day ahead, as the flavors deepen and improve with time. Serve with crusty bread or over rice for a complete meal.

Smoky Black Bean and Sweet Potato Stew

Smoky Black Bean and Sweet Potato Stew is a hearty and flavorful dish that combines the natural sweetness of sweet potatoes with the smoky richness of black beans. This comforting stew is perfect for chilly evenings, offering a satisfying blend of spices and textures that will warm you from the inside out.

With its vibrant colors and robust flavors, this dish isn’t only delicious but also visually appealing, making it an excellent choice for family dinners or casual gatherings with friends.

The stew is packed with nutrients, thanks to the inclusion of sweet potatoes, black beans, and a variety of vegetables, providing a healthy and balanced meal. The smoky flavor is achieved through the use of smoked paprika and chipotle peppers, adding depth and complexity to the dish.

This recipe isn’t only easy to prepare but also versatile, allowing you to adjust the level of spiciness to your liking. Whether you’re a seasoned cook or a kitchen novice, this Smoky Black Bean and Sweet Potato Stew is sure to become a favorite in your recipe collection.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 chipotle pepper in adobo sauce, chopped
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) black beans, drained and rinsed
• 4 cups vegetable broth
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro leaves for garnish

Cooking Instructions:

1. Prepare the base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add vegetables and spices: Add the diced sweet potatoes and chopped red bell pepper to the pot. Sprinkle in the smoked paprika, ground cumin, and chili powder. Stir well to coat the vegetables with the spices.
3. Incorporate chipotle and tomatoes: Add the chopped chipotle pepper and the can of diced tomatoes, along with their juice, into the pot. Stir to combine all ingredients thoroughly.
4. Simmer the stew: Pour in the black beans and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the stew to simmer for about 30-40 minutes, or until the sweet potatoes are tender and the flavors have melded together.
5. Season and finish: Taste the stew and season with salt and pepper as needed. Stir in the lime juice to brighten the flavors. Allow the stew to simmer for an additional 5 minutes.
6. Serve and garnish: Ladle the stew into bowls and garnish with fresh cilantro leaves. Serve hot and enjoy!

Extra Tips:

For an even smokier flavor, consider adding a few drops of liquid smoke to the stew. If you prefer a thicker consistency, use a potato masher to slightly mash some of the sweet potatoes and beans in the pot.

This stew can be made ahead of time and actually tastes even better the next day as the flavors continue to develop. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, you might need to add a splash of water or broth to reach the desired consistency.

Sweet Potato and Lentil Curry Stew

Sweet Potato and Lentil Curry Stew is a heartwarming and nutritious dish that combines the earthy flavors of sweet potatoes with the rich, protein-packed goodness of lentils. This stew is a perfect option for a cozy dinner, offering a delightful blend of spices and a creamy texture that’s both satisfying and healthy. Ideal for any season, this dish brings warmth and comfort with every spoonful, making it a cherished addition to your recipe collection.

This particular stew isn’t only delicious but also versatile, as it can be served on its own or paired with rice or naan for a more filling meal. The combination of spices such as curry powder, cumin, and turmeric infuses the stew with an aromatic depth that’s sure to please your taste buds. Additionally, the use of coconut milk adds a subtle sweetness and creaminess, perfectly balancing the spicy and savory elements.

Whether you’re cooking for family or friends, this Sweet Potato and Lentil Curry Stew is sure to become a favorite.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and diced
• 1 cup dried lentils (green or brown), rinsed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• Juice of 1 lime
• Fresh cilantro for garnish

Cooking Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
2. Add Spices: Sprinkle the curry powder, cumin, turmeric, and cayenne pepper (if using) over the onion mixture. Stir continuously for about 1-2 minutes to toast the spices, which will enhance their flavors.
3. Incorporate Sweet Potatoes and Lentils: Add the diced sweet potatoes and rinsed lentils to the pot. Stir to coat them with the spice mixture, ensuring they’re well combined.
4. Simmer the Stew: Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Allow the stew to simmer for 25-30 minutes, or until the sweet potatoes and lentils are tender.
5. Season and Add Greens: Once the stew is cooked, season with salt and pepper to taste. Stir in the fresh spinach leaves, allowing them to wilt in the hot stew for about 2 minutes.
6. Finish with Lime and Garnish: Remove the pot from the heat and stir in the lime juice. Serve the stew hot, garnished with fresh cilantro.

Extra Tips:

For a thicker stew, you can mash some of the sweet potatoes with a fork once they’re tender. If you prefer a spicier dish, feel free to increase the amount of cayenne pepper or add a chopped fresh chili.

This stew can also be made ahead of time and reheated, as the flavors will continue to develop and become even more delicious the next day. Pair with warm naan or basmati rice for a complete meal, and enjoy the comforting, aromatic flavors of this delightful stew.

Harvest Vegetable and Sweet Potato Stew

Harvest Vegetable and Sweet Potato Stew is a hearty and comforting dish perfect for chilly evenings. This stew is a celebration of seasonal produce, combining the earthy sweetness of sweet potatoes with a medley of nutritious vegetables. The dish isn’t only delicious but also packed with vitamins and minerals, making it a wholesome choice for lunch or dinner.

The warm spices and aromatic herbs in the stew bring out the natural flavors of the vegetables, resulting in a satisfying and flavorful meal. This stew is versatile and can be adapted to include your favorite vegetables or whatever you have on hand. It’s also an excellent way to use up any leftover produce.

The slow simmering allows the flavors to meld beautifully, creating a rich and savory broth. Whether served alone or with some crusty bread, Harvest Vegetable and Sweet Potato Stew is sure to become a family favorite.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and preparing all the vegetables. Peel and dice the sweet potatoes, slice the carrots, chop the onion, red bell pepper, and zucchini, and trim the green beans.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it turns translucent. Add the minced garlic and sauté for another minute until fragrant.
3. Add Vegetables and Spices: Stir in the diced sweet potatoes, sliced carrots, chopped bell pepper, and zucchini. Add the ground cumin, smoked paprika, and dried thyme. Mix well to coat the vegetables with the spices.
4. Simmer the Stew: Pour in the diced tomatoes with their juice and the vegetable broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Let the stew simmer for about 20-25 minutes or until the sweet potatoes and carrots are tender.
5. Add Final Ingredients: Stir in the green beans and frozen peas. Season the stew with salt and pepper to taste. Continue to simmer for another 5 minutes to allow the green beans and peas to cook through.
6. Serve: Remove the pot from the heat and let it sit for a few minutes. Ladle the stew into bowls and garnish with freshly chopped parsley before serving.

Extra Tips:

For an extra depth of flavor, consider adding a splash of apple cider vinegar or lemon juice at the end of cooking to brighten the stew. If you prefer a thicker consistency, you can mash a few of the sweet potatoes against the side of the pot before serving.

Additionally, feel free to add any leftover cooked grains like quinoa or barley to make the stew even heartier. Adjust the seasoning to your preference, and don’t be afraid to experiment with different herbs and spices to suit your taste.

Moroccan-Inspired Sweet Potato Stew

Moroccan-Inspired Sweet Potato Stew is a hearty and aromatic dish that brings the flavors of North Africa to your table. This stew combines sweet potatoes with a medley of spices, vegetables, and chickpeas, creating a warm and comforting meal perfect for any day. The blend of cumin, coriander, and cinnamon infuses the stew with a rich and exotic taste, while the sweetness of the potatoes and the slight tang from tomatoes balance the flavors beautifully.

This stew isn’t only delicious but also nutritious, packed with fiber, vitamins, and plant-based protein. It’s an excellent choice for a family dinner or a cozy gathering with friends. Serve it with couscous or crusty bread to soak up the flavorful broth, and enjoy a taste of Morocco right in your own kitchen.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 3 large sweet potatoes, peeled and cut into cubes
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro for garnish
• Juice of 1 lemon

Instructions:

1. Prepare the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Add the Spices: Sprinkle in the ground cumin, coriander, cinnamon, paprika, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices, cooking for about 2 minutes to bring out their flavors.
3. Cook the Vegetables: Add the sweet potatoes, carrots, and red bell pepper to the pot. Stir to coat the vegetables with the spice mixture, cooking for about 5 minutes.
4. Simmer the Stew: Pour in the diced tomatoes, chickpeas, and vegetable broth. Stir everything together and bring to a boil. Reduce the heat to low, cover the pot, and let the stew simmer for about 25-30 minutes, or until the sweet potatoes and carrots are tender.
5. Season and Serve: Season the stew with salt and pepper to taste. Stir in the lemon juice to brighten the flavors. Garnish with fresh cilantro before serving. Enjoy hot with your choice of couscous or bread.

Extra Tips:

To enhance the flavors of this Moroccan-Inspired Sweet Potato Stew, consider toasting the spices in a dry pan before adding them to the pot. This will release their essential oils and make the dish even more aromatic.

If you prefer a thicker stew, use a potato masher to gently mash some of the cooked sweet potatoes within the pot. For a richer taste, you can also add a tablespoon of tomato paste along with the diced tomatoes.

Finally, this stew can be made a day in advance, as the flavors deepen and improve with time.

Sweet Potato and Kale White Bean Stew

Sweet Potato and Kale White Bean Stew is a hearty and nutritious dish that brings together the earthy flavors of sweet potatoes and kale with the creamy texture of white beans. This stew is perfect for a cozy meal during any season, offering a comforting bowl that’s both filling and packed with vitamins and minerals.

The combination of sweet potatoes and kale provides a lovely balance of sweetness and bitterness, complemented by the richness of white beans. This stew isn’t only delicious but also easy to make, making it a great option for a weeknight dinner.

This recipe is designed to serve 4-6 people, making it ideal for a family meal or for having leftovers that can be enjoyed the next day. The dish is naturally vegan and gluten-free, but it can be customized with additional proteins or flavorings to suit personal preferences.

With a few simple ingredients and minimal preparation time, you can create a wholesome stew that’s sure to satisfy your taste buds and nourish your body.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• 4 cups vegetable broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Ingredients:

Begin by peeling and cubing the sweet potatoes. Dice the onion and mince the garlic. Rinse the kale thoroughly, remove the stems, and chop the leaves into bite-sized pieces. Drain and rinse the white beans.

2. Sauté Aromatics:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add in the minced garlic and continue to cook for another minute until fragrant.

3. Add Sweet Potatoes and Spices:

Stir in the cubed sweet potatoes, ground cumin, smoked paprika, and chili flakes (if using). Cook for about 2-3 minutes, allowing the spices to coat the sweet potatoes and release their aroma.

4. Simmer the Stew:

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Let the stew cook for 15-20 minutes or until the sweet potatoes are tender.

5. Incorporate Beans and Kale:

Once the sweet potatoes are cooked, add the white beans and chopped kale to the pot. Stir well and let the stew simmer for another 5-10 minutes, or until the kale has wilted and the beans are heated through.

6. Season and Serve:

Season the stew with salt, pepper, and the juice of one lemon. Stir to combine all the flavors. Serve the stew hot, garnished with freshly chopped parsley.

Extra Tips:

For added depth of flavor, you can include a splash of coconut milk or a tablespoon of tomato paste during the simmering process. If you prefer a thicker stew, mash some of the sweet potatoes against the side of the pot before adding the beans and kale.

This stew also tastes better the next day as the flavors continue to meld, so feel free to make it in advance. If you need to add more protein, consider tossing in some cooked quinoa or a handful of nuts like almonds or cashews.

Hearty Sweet Potato and Sausage Stew

This Hearty Sweet Potato and Sausage Stew is a comforting and nutritious meal perfect for any season. The combination of sweet potatoes, savory sausage, and aromatic spices creates a rich and flavorful stew that warms the soul.

Whether you’re preparing a cozy family dinner or impressing guests, this stew is sure to satisfy with its robust taste and satisfying texture. The stew isn’t only delicious but also simple to prepare, making it an excellent choice for both novice and experienced cooks.

With a balance of sweet and savory flavors, it offers a delightful culinary experience. The natural sweetness of the sweet potatoes pairs beautifully with the hearty sausage and a blend of spices, resulting in a stew that’s both wholesome and indulgent.

Let’s explore the ingredients and steps required to create this delectable dish.

Ingredients for 4-6 servings:

• 1 lb sweet potatoes, peeled and diced
• 1 lb sausage (Italian or smoked), sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and dicing the sweet potatoes into bite-sized pieces. Chop the onion, mince the garlic, and slice the sausage. Set these ingredients aside for easy access during cooking.
2. Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and cook until browned on all sides. This should take about 5-7 minutes. Once browned, remove the sausage from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, carrots, and red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
4. Combine Ingredients: Return the browned sausage to the pot with the sautéed vegetables. Add the diced tomatoes, chicken or vegetable broth, smoked paprika, ground cumin, salt, and pepper. Stir well to combine all the ingredients.
5. Add Sweet Potatoes: Gently stir in the diced sweet potatoes. Bring the mixture to a boil over medium-high heat.
6. Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Allow the stew to simmer for about 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded together.
7. Adjust Seasoning: Taste the stew and adjust the seasoning with additional salt and pepper if necessary.
8. Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot and enjoy the hearty flavors.

Extra Tips:

When making this stew, feel free to use your favorite type of sausage to tailor the flavor to your liking. For a spicier version, consider using hot Italian sausage, or opt for chicken sausage for a lighter option.

If you prefer a thicker stew, you can mash some of the sweet potatoes once they’re tender, which will naturally thicken the broth. Additionally, this stew can be stored in the refrigerator for up to three days, making it an excellent option for meal prep or leftovers.

Enjoy experimenting with different spices and garnishes to make the dish your own!

Sweet Potato and Chickpea Stew

Sweet Potato and Chickpea Stew is a hearty and nutritious dish that combines the earthy sweetness of sweet potatoes with the rich, nutty flavor of chickpeas. This stew isn’t only delicious but also packed with vitamins, minerals, and fiber, making it a perfect meal for those looking to enjoy a healthy and satisfying dish.

The combination of spices and vegetables creates a warm and comforting flavor profile that’s sure to delight your taste buds. Whether you’re vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, this stew is a great choice.

This recipe is ideal for a family dinner or a gathering with friends, as it serves 4-6 people. The preparation is simple and requires minimal effort, making it an excellent option for busy weeknights. The Sweet Potato and Chickpea Stew can be enjoyed on its own or served with rice, quinoa, or crusty bread to soak up the flavorful broth.

With its vibrant colors and enticing aromas, this dish is sure to become a favorite in your household.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 4 cups vegetable broth
• 3 medium sweet potatoes, peeled and cubed
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 red bell pepper, chopped
• Salt and pepper, to taste
• 1 cup fresh spinach or kale, roughly chopped
• Juice of 1 lemon
• Fresh cilantro, for garnish

Instructions:

1. Prepare the Base:
• Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the Spices:
• Stir in the ground cumin, coriander, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes, allowing the spices to release their aroma and slightly toast.
3. Incorporate the Vegetables and Broth:
• Add the cubed sweet potatoes, chickpeas, diced tomatoes, and red bell pepper to the pot. Pour in the vegetable broth, ensuring all ingredients are submerged. Season with salt and pepper to taste.
4. Simmer the Stew:
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
5. Add Greens and Finishing Touch:
• Stir in the chopped spinach or kale and let it wilt in the stew for about 2 minutes. Add the lemon juice to enhance the flavors and give the stew a fresh finish.
6. Serve:
• Ladle the stew into bowls and garnish with fresh cilantro. Serve hot, and enjoy with your choice of rice, quinoa, or bread.

Extra Tips:

For a creamier texture, you can blend a portion of the stew using an immersion blender before adding the spinach or kale. This will thicken the stew and create a creamier consistency.

If you prefer a spicier stew, feel free to increase the amount of cayenne pepper. Additionally, this stew can be made ahead of time and stored in the refrigerator for up to three days, or frozen for up to three months.

Reheat gently to avoid overcooking the sweet potatoes. Adjust seasoning as needed after reheating. Enjoy the delightful blend of flavors in this comforting Sweet Potato and Chickpea Stew!

Autumn Apple and Sweet Potato Stew

Autumn Apple and Sweet Potato Stew is a comforting and nutritious dish that perfectly embodies the flavors of fall. This hearty stew combines the natural sweetness of apples and sweet potatoes with the savory notes of onions, garlic, and herbs. The result is a warm, satisfying meal that’s perfect for chilly autumn evenings.

The combination of spices, apple cider, and vegetable broth creates a rich and flavorful base that enhances the ingredients’ natural flavors. This stew isn’t only delicious but also incredibly easy to prepare, making it an ideal choice for a family dinner or a gathering with friends.

The recipe is designed to serve 4-6 people, providing generous portions that are sure to please everyone at your table. With minimal preparation and a few simple steps, you can create a dish that will fill your home with the inviting aromas of the season.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and cubed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 4 cups vegetable broth
• 1 cup apple cider
• Salt and pepper to taste
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Ingredients: Start by prepping all your ingredients. Peel and cube the sweet potatoes and apples. Dice the onion and mince the garlic to have everything ready for cooking.
2. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Combine the Main Ingredients: Add the cubed sweet potatoes and apples to the pot. Sprinkle in the cinnamon, nutmeg, and ginger, stirring to coat the vegetables and apples evenly with the spices.
4. Simmer the Stew: Pour in the vegetable broth and apple cider. Stir the mixture well, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.
5. Season and Serve: Once the sweet potatoes are tender, season the stew with salt and pepper to taste. Stir in the fresh thyme leaves. Serve the stew hot, garnished with freshly chopped parsley.

Extra Tips:

For a heartier stew, you can add proteins like cooked chicken or chickpeas. If you prefer a thicker stew, use a potato masher to mash some of the sweet potatoes once they’re cooked, which will naturally thicken the stew.

To enhance the flavor, consider roasting the sweet potatoes before adding them to the stew. This dish pairs beautifully with a crusty bread or a fresh, green salad on the side. Enjoy the warming and comforting flavors of this Autumn Apple and Sweet Potato Stew.

Sweet Potato and Quinoa Stew

Sweet Potato and Quinoa Stew is a hearty and nutritious dish that’s perfect for a cozy dinner. This stew combines the earthy sweetness of sweet potatoes with the nutty flavor of quinoa, creating a comforting meal that’s both filling and healthy. Packed with vegetables and seasoned with aromatic spices, this dish isn’t only delicious but also provides a good source of protein and fiber, making it a balanced meal option for those looking to eat wholesome, plant-based foods.

This recipe is perfect for serving 4-6 people and is great for meal prep or family dinners. It’s easy to make, requires minimal preparation, and can be customized with additional vegetables or spices to suit your taste. Whether you’re a seasoned chef or a beginner in the kitchen, this Sweet Potato and Quinoa Stew is straightforward to prepare and is sure to impress anyone at your dining table.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup kale or spinach, chopped
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Prepare the Vegetables: Start by peeling and dicing the sweet potatoes. Chop the onion, carrots, celery, and red bell pepper. Mince the garlic and set all the vegetables aside.
2. Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add the Vegetables: Stir in the carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Incorporate the Sweet Potatoes and Spices: Add the diced sweet potatoes, ground cumin, and smoked paprika to the pot. Stir well to coat the vegetables with the spices.
5. Add Quinoa and Liquid: Pour in the diced tomatoes (with their juices), vegetable broth, and quinoa. Stir to combine all the ingredients. Bring the mixture to a boil.
6. Simmer the Stew: Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 25-30 minutes, or until the sweet potatoes and quinoa are tender.
7. Add Greens and Seasonings: Stir in the chopped kale or spinach and the lime juice. Season with salt and pepper to taste. Let the stew simmer for an additional 5 minutes to allow the greens to wilt.
8. Serve: Ladle the stew into bowls and garnish with fresh cilantro before serving.

Extra Tips:

For added flavor, you can include a pinch of chili flakes or a dash of hot sauce if you prefer a bit of heat. If you want to make the stew even heartier, consider adding a can of drained and rinsed chickpeas or black beans.

Leftovers can be stored in the refrigerator for up to 3 days, and the flavors will continue to develop, making it even more delicious the next day. Verify the quinoa is rinsed well before adding it to the stew to remove any bitterness.

Ginger and Sweet Potato Carrot Stew

Ginger and Sweet Potato Carrot Stew is a delightful and hearty dish that combines the earthy sweetness of sweet potatoes and carrots with the zesty warmth of fresh ginger. This comforting stew is perfect for cooler months when you crave something nourishing and full of flavor. The combination of vegetables, spices, and a hint of citrus creates a satisfying meal that’s both healthy and delicious.

Whether you’re a seasoned cook or new to the kitchen, this recipe is straightforward and rewarding, offering a nutritious option for family dinners or meal prep. This stew isn’t only packed with flavors but is also rich in vitamins and minerals, making it an excellent choice for those looking to incorporate more plant-based meals into their diet. The use of fresh ginger adds a unique zing, enhancing the natural sweetness of the sweet potatoes and carrots.

With a serving size of 4-6 people, this recipe is perfect for sharing with loved ones or enjoying leftovers throughout the week. The following ingredients and step-by-step instructions will guide you through making this delicious Ginger and Sweet Potato Carrot Stew.

Ingredients (Serving Size: 4-6 people):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 medium sweet potatoes, peeled and cubed
• 3 large carrots, sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients. Peel and cube the sweet potatoes, slice the carrots, chop the onion, and mince the garlic. Grate the fresh ginger and set everything aside.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the Spices: Sprinkle in the cumin, coriander, cinnamon, and cayenne pepper (if using). Stir the spices into the onion mixture, allowing them to toast for about 1 minute to release their flavors.
4. Cook the Vegetables: Add the cubed sweet potatoes and sliced carrots to the pot. Stir well to coat the vegetables with the spice mixture.
5. Simmer the Stew: Pour in the vegetable broth and the can of diced tomatoes, including their juices. Stir everything together, ensuring the vegetables are submerged. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes or until the sweet potatoes and carrots are tender.
6. Season and Finish: Once the vegetables are cooked, season the stew with salt and pepper to taste. Stir in the lemon juice to add a fresh, zesty note.
7. Serve: Ladle the stew into bowls and garnish with fresh cilantro or parsley. Serve hot and enjoy!

Extra Tips: For an added layer of flavor, consider roasting the sweet potatoes and carrots before adding them to the stew. This will enhance their natural sweetness and add a slight caramelization. If you prefer a thicker stew, you can mash some of the sweet potatoes with a fork or use an immersion blender to blend a portion of the stew.

For a protein boost, add cooked chickpeas or lentils during the last 10 minutes of simmering. Adjust the level of cayenne pepper to suit your spice preference, or omit it altogether for a milder dish.

Sweet Potato and Mushroom Herb Stew

Sweet Potato and Mushroom Herb Stew is a delicious and hearty dish perfect for the colder months or any time you crave a comforting meal. This stew combines the earthy flavors of mushrooms with the sweetness of sweet potatoes, all enhanced by a rich blend of herbs. The result is a fragrant and flavorful dish that can be enjoyed on its own or paired with a side of crusty bread.

This recipe isn’t only satisfying but also packed with nutrients, making it a great choice for a wholesome meal. This stew is versatile and can easily be adjusted to suit your taste preferences. You can add other vegetables or switch up the herbs to create a version that fits your palate.

The combination of sweet potatoes and mushrooms provides a delightful texture, while the herbs add depth and aroma. The recipe is easy to follow, making it accessible for both novice and experienced cooks. Gather your ingredients and enjoy the comforting goodness of Sweet Potato and Mushroom Herb Stew.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1 can (14 oz) diced tomatoes, drained
• 2 cups kale, chopped
• 1 tablespoon lemon juice

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
2. Add the Mushrooms: Stir in the sliced mushrooms and cook until they begin to brown and release their moisture, approximately 5-7 minutes.
3. Incorporate Sweet Potatoes: Add the cubed sweet potatoes to the pot and stir well to combine with the mushrooms and aromatics.
4. Pour in the Broth: Pour in the vegetable broth, ensuring the sweet potatoes and mushrooms are fully submerged.
5. Season the Stew: Add the dried thyme, rosemary, oregano, bay leaf, salt, and pepper. Stir well to combine all the ingredients.
6. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
7. Add Tomatoes and Kale: Stir in the drained diced tomatoes and chopped kale. Cook for an additional 5 minutes, until the kale is wilted.
8. Finish with Lemon Juice: Remove the bay leaf and stir in the lemon juice for a touch of brightness. Adjust the seasoning with more salt and pepper if needed.
9. Serve the Stew: Ladle the stew into bowls and serve warm, optionally garnished with fresh herbs or a sprinkle of parmesan cheese.

Extra Tips:

For added flavor, you can deglaze the pot with a splash of white wine before adding the vegetable broth. This stew also freezes well, so consider making a double batch and storing portions for future meals.

If you prefer a creamier texture, you can blend a portion of the stew and mix it back in. Additionally, feel free to experiment with other vegetables like carrots or peas for added variety. Enjoy this comforting dish with a slice of crusty bread for a complete meal.