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Crockpot Sweet Potato Stew 1

Crockpot Sweet Potato Stew

This nourishing vegetarian sweet potato stew combines fall-inspired flavors with set-it-and-forget-it convenience for a nutrient-dense dinner solution perfect for busy households. Whether you're following Whole30, seeking anti-inflammatory options, or simply craving comfort food, this recipe delivers on both nutrition and ease.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine Vegetarian
Servings 6 servings
Calories 285 kcal

Equipment

  • Slow Cooker/Crockpot
  • Cutting Board
  • Chef's Knife
  • Measuring Spoons
  • Measuring Cups
  • Small Bowl
  • Whisk

Ingredients
  

Vegetables

  • 2 large sweet potatoes about 1.5 pounds, peeled and cut into 1-inch cubes
  • 1 large yellow onion diced
  • 3 carrots sliced into rounds
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 2 cups kale or spinach fresh, roughly chopped

Canned & Liquid Ingredients

  • 1 can diced tomatoes 15 oz, with juices
  • 1 can chickpeas 15 oz, drained and rinsed
  • 4 cups vegetable broth low sodium preferred
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil

Spices & Seasonings

  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper optional for heat
  • salt and pepper to taste
  • fresh parsley or cilantro for garnish

Instructions
 

  • Thoroughly wash all produce. Peel and cube sweet potatoes into uniform 1-inch pieces to ensure even cooking.
  • Place sweet potato cubes at the bottom of your crockpot. Add onions, carrots, celery, bell pepper, and garlic. Pour in diced tomatoes with their juice and add the drained chickpeas on top.
  • In a small bowl, whisk together vegetable broth, tomato paste, olive oil, cumin, paprika, thyme, cinnamon, and cayenne (if using).
  • Pour the seasoned broth mixture over your vegetables, cover with the lid, and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  • During the final 15-20 minutes of cooking, stir in your chopped kale or spinach. Season with salt and pepper to taste.
  • Ladle the hot stew into bowls and garnish with fresh herbs.

Notes

Sweet potatoes that are slightly underripe will hold their shape better during the long cooking process.
The low and slow method is preferred if your schedule permits, as it allows the flavors to develop more deeply.
This stew stores exceptionally well, actually improving in flavor after a day in the refrigerator. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 285kcalCarbohydrates: 52gProtein: 9gFat: 5gSaturated Fat: 0.7gSodium: 580mgFiber: 12gSugar: 14g
Keyword Sweet Potato, Stew, Crockpot, Slow Cooker, Vegetarian, Whole30, Healthy
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