I watched a great movie the other night (Hector and the Search for Happiness) and in it (without giving anything away) he eats sweet potato stew with a South African family. It was endearing enough (and delicious-looking enough) to send me straight to the kitchen. This was my resulting concoction. I have no idea what was actually in the sweet potato stew that Harold so happily enjoyed, but this one is creamy and rich and sweet and spicy and full of so many good-for-you-things that you can eat three bowls with a smile on your face. I really recommend pouring a heap over some brown rice and topping it with all the fresh cilantro and Sriracha you can handle.

This balanced meal is ready in under an hour, but tastes like it’s been simmering on your stove for days. Enjoy!


Sweet Potato Stew
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 T olive oil
  • 1 sweet onion, diced (about 2 cups)
  • 1 red bell pepper, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 T fresh ginger, minced
  • ¾ c natural peanut butter (creamy and unsalted, preferably)
  • 5 c strong veggie broth
  • 2 c cooked chickpeas
  • 2 large sweet potatoes, diced
  • 1 28 ounce can whole plum tomatoes
  • 1 t salt (perhaps omit depending on your veggie broth)
  • 2-4 T curry powder (I prefer Madras)
  • 1 t smoked paprika
  • 2 t roasted cumin
  • ¼ t cayenne pepper
  • 4 cups lightly packed fresh kale, chopped
  • chopped cilantro for serving
  • Sriracha for serving
  1. In a large, heavy-bottomed stock pot, heat oil over medium high, add onion, pepper and cook for 10 minutes until onions are translucent.
  2. Add garlic, ginger, and spices and fry for a few minutes until very fragrant.
  3. Add can of tomatoes, chopped sweet potatoes and veggie broth, bring to a boil and then reduce to a simmer. Cover and cook for at least 30 minutes (or until sweet potatoes are fork-tender).
  4. Stir in peanut butter and cook for 5 minutes (until heated through), add chickpeas and kale and cook for another 10 minutes to soften and heat everything through.
  5. Serve in larger bowls over brown or basmati rice, with Sriracha and chopped cilantro on top.