African Sweet Potato Stew (slow cooker)

this recipe promises a “a delicious and bold combination of flavors”

Serve with bread or cornbread for a satisfying, delicious, and healthy meal.


  • 1.4kg sweet potatoes, peeled and cut into 5cm chunks
  • 3 cloves garlic
  • 50g loosely packed fresh cilantro leaves and stems
  • 2 tins diced tomatoes
  • 125g peanut butter
  • 2 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cayenne pepper
  • 3/4 teaspoon salt
  • 240ml water
  • 1 tin chick peas, rinsed and drained
  • 450g  frozen whole or cut green beans


  1. Use a blender or food processor to blend garlic, cilantro, tomatoes (with juice), peanut butter, cumin, cinnamon, cayenne pepper, and ¾ teaspoon salt until pureed.
  2. Pour mixture into slow cooker. Stir in water. Add sweet potatoes and chickpeas and stir.
  3. Cover and cook on Low setting for 8 to 10 hours or on High setting for 4 to 5 hours, until potatoes are very tender.
  4. About a quarter-hour before stew is done, cook green beans to package directions. Stir into stew before serving.
Must learn to read a recipe.
I cut the sweet potato up too small, & didn’t add the water or the green beans.  I ended up with a gloopy squishy mess.  It tasted ok-ish. I’ll have to make it again….

Vegetarian. One husband, Two cats, Three kids.

Posted in Main Meal, Slow Cooker

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