Sweet Potato and Spinach Stew

West-African Inspired Stew

This recipe is inspired by a West African dish called groundnut stew. Groundnuts, also known as peanuts, are a staple in African cuisine. Most versions of this stew include ingredients like crushed tomatoes, hot peppers, and chard or collard greens; but you can really use whatever you have on-hand to create this dish. It’s great for days when you don’t feel like going grocery shopping, which was the case for me when I came up with this dish! This recipe is vegan, gluten-free, and one heck of a crowd pleaser.

Makes four servings.sweet pot stew

  • 2-3 lb sweet potatoes
  • 2 tbsp olive oil
  • 1/2 red onion, diced
  • 1 tbsp grated ginger
  • Salt & pepper, as desired
  • 2 garlic cloves
  • ½ cup creamy peanut butter
  • ¼  cup tomato paste
  • 4 cups of vegetable broth
  • 4 cups baby spinach
  • 3 tbsp cilantro, chopped
  • ¼ cup chopped peanuts


Peel the sweet potatoes and dice into one-inch cubes. Heat the olive oil in a large pot over medium heat. Add the sweet potatoes, onions, salt, pepper, and ginger. Cook for five to seven minutes, stirring frequently. Meanwhile, pour two cups of vegetable broth into a blender along with the garlic cloves, peanut butter and tomato paste, and blend until smooth. Pour the mixture into the pot, add the remaining broth, and bring to a boil. Reduce to a simmer, then cover and cook for five minutes. Once the potatoes start to soften, add in the spinach and half of the cilantro. Cover and cook until the spinach wilts, about three minutes. Ladle the stew into bowls and garnish with the chopped peanuts and remaining cilantro.

*If you like a little more heat in your meals, add red pepper flakes when seasoning with salt and pepper.

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Call (530)539-4504 to book your next dinner party. Let me do the cooking for you!