Spiced Sweet Potato Stew

January 14, 2018

I’m a fan of Deliciously Ella’s Spiced Sweet Potato Stew.

It came out a bit watery for me, so I threw in quinoa and a can of black eyed peas and it was perfect! Definitely eat this with avocado, it’s got a delicious texture and flavour that goes really well with the stew.


  • 3 sweet potatoes (600g)
  • 1 red pepper (100g)
  • 2 x 400g cans of chopped tomatoes
  • 2 garlic cloves, crushed
  • 2 teaspoons chilli powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 tablespoon miso paste
  • salt and pepper
  • 400g can of black beans, drained and rinsed
  • 200g bag of spinach


  1. Peel the sweet potatoes, then chop them into very small (about 2cm) pieces. Chop the red pepper into pieces of the same size, discarding its ribs and seeds.
  2. Place the sweet potatoes and red pepper into a large saucepan with the canned tomatoes and 600ml of boiling water, then bring it all to the boil.
  3. As it boils, add the garlic, chilli powder, cumin, coriander, miso paste, salt and pepper. Reduce the heat to a simmer, put the lid on the pan and allow it to cook for about 1 hour, making sure to stir it about every 5 minutes.
  4. Now the sweet potatoes should be soft. Add the black beans to the stew with the spinach.

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