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Overhead shot of a bowl of Sweet Potato & Peanut Stew
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5 from 1 vote

Spicy Sweet Potato & Peanut Stew

Spicy Sweet Potato & Peanut Stew is the ultimate cold weather food. Bold, creamy, and flavorful, this simple dish warms you from the inside out.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 385kcal


  • 1 tablespoon extra virgin olive oil (or other oil of choice)
  • 1 yellow onion finely diced
  • 2-3 cloves garlic finely minced
  • 5-6 medium carrots peeled and chopped into 2" pieces
  • 4 medium sweet potatoes roughly 2 ½-3 cups puréed
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3-4 tablespoon yellow curry paste
  • 1 tablespoon turmeric powder
  • teaspoon cayenne powder optional
  • 3 tablespoon creamy peanut butter
  • 13.5 oz canned coconut milk lite or regular
  • 3 cups chicken or veggie broth
  • 1 cup canned black beans rinsed and drained


  • Wash and prep your garlic, onion, carrots, and sweet potatoes; set aside.
  • Heat oil in a large soup pot on medium. Add garlic, onions, salt, and pepper and sauté until onions are translucent, roughly 3-4 minutes. Add curry paste and stir until well mixed. If using a dryer paste (like ours) you can add a few splashes of broth to keep mixture from burning.
  • Next, add your turmeric, cayenne (if using) and continue sautéing for one more minute. Next, add your coconut milk and broth and increase heat to high (any small 'chunks' of coconut milk will begin to melt into a smooth, golden broth).
  • Once broth begins to boil, reduce heat to a simmer. Add carrots and sweet potatoes and cover with a lid for 12-14 minutes or until vegetables are tender but not mushy. Remove lid and add peanut butter, stir well to incorporate well.
  • To make your soup extra thick and creamy, scoop out half of the sweet potatoes, remove skins, and blend. Add blended potatoes back to your soup pot and stir until well combined.
  • Remove soup from heat. Add in black beans and additional splashes of milk or broth, as desired, to thin. Serve with a sriracha drizzle for heat or crushed peanuts for some added crunch.


Pro-Tip: To save time, we like to bake big batches of sweet potatoes ahead of time, pureé them, and freeze them in ice cube trays for recipes just like these! You can add these frozen potatoes to oats, smoothies, soups, and more!


Calories: 385kcal