Sweet Potato Stew

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 2 servings
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2 tablespoons coconut oil

1 medium sweet potato, peeled and medium diced (1 heaping cup)

Kosher salt and freshly ground black pepper

1 small onion, small diced

1 small poblano pepper, seeded and small diced

1 clove garlic, minced

1 teaspoon ground coriander

1/2 teaspoon chili flakes

2-inch piece ginger, peeled and grated (1 teaspoon)

1/2 cup vegetable stock

1/2 cup full-fat coconut milk

1/2 cup chickpeas, drained and rinsed

1 tablespoon finely chopped cilantro

Lime wedges, for serving


  1. Place a saucepot over medium-high heat and add the coconut oil. Add the sweet potatoes with a pinch of salt and cook until they begin to brown and soften, about 3 minutes. Reduce the heat to medium-low and then add the onions, poblano, garlic, coriander, chili flakes and ginger. Cook until the onions soften and the mixture is very fragrant, 3 to 5 minutes. Stir in the vegetable stock, coconut milk and chickpeas and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are completely tender and the liquid has reduced slightly and has thickened, about 15 minutes. Stir in the cilantro and serve with a squeeze of lime on top.
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