Home > Soups & Stews > Sweet Potato Stew Sweet Potato Stew July 1, 2019 | 90 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Delicious, hearty, and healthy Sweet Potato Stew made in the slow cooker is packed with sweet potatoes, carrots, celery, corn, tomatoes, beef and plenty of seasoning! Pair Sweet Potato Stew with a simple salad such as this winter fruit salad or this Italian salad. Homemade dinner rolls or crusty bread rolls also make for a great side! Sweet Potato Stew Sweet potatoes are hands down my favorite veggie. They’re extremely versatile — baked sweet potatoes, stuffed sweet potatoes, and sweet potato burrito bowls are a few of the many ways we enjoy them. So, I decided to combine one of my favorite cold-weather recipes (stew) with my favorite veggie and that is how this sweet potato stew came to be. Not only is it packed with flavor and hearty texture, but it’s also easy to prepare. Besides a bit of chopping, it’s a “dump it all into the crockpot and forget about it” kind of meal! Sweet Potato Stew tips Choose fire-roasted tomatoes: Fire-roasted tomatoes have such a great flavor and add a lot to this stew. (My favorite brands are Muir Glen® and Cento Marzano®.) Beef bouillon: There are so many different options for beef bouillon; here are the exact cubes I use for this stew. Choose the big ones to ensure there is enough flavor! Use fire-roasted corn: Again, great flavor here! If you don’t have fresh, use frozen corn instead (no need to thaw). Pick good sweet potatoes: More on this below. Also, check out this roasted sweet potatoes post to see how I like to cut sweet potatoes. How to pick a good sweet potato I recommend skipping tan or purple-skinned sweet potatoes (known as the “dry” varieties) and sticking with orange or red-skinned sweet potatoes for this stew. This variety (known as “moist” varieties) is sweeter and has a creamier texture. My favorite sweet potatoes are either Red Garnet or Jewel. When picking a sweet potato at the grocery store, look for firm potatoes without growths or discolorations on their skins; avoid soft or wet potatoes. For questions on freshness/how long a sweet potato lasts, check out this article. QUICK TIPRed and orange sweet potatoes are often labeled as yams at the grocery store which is actually inaccurate. True yams are starchier and drier than sweet potatoes with thick and fibrous skin. Instant pot techniques I recently tested Sweet Potato Stew in the Instant Pot® and it worked well! The sweet potatoes did end up a bit mushier than when cooked in the slow cooker, but flavors were delicious. Add everything to the Instant Pot and cook it on the “meat/stew” setting. Allow it to release naturally for 10 minutes before doing a quick release. If you don’t have the “meat/stew” setting, cook on high pressure for 35 minutes. Stovetop cooking I haven’t personally tested this recipe on the stovetop, but if you watch it a little closer and add more liquid as needed, it should work fine. Here’s a whole list of tips and tricks as you convert to cooking Sweet Potato Stew on the stovetop (or in the oven). More delicious soup recipes Creamy Vegetable Soup Potato Soup Beef and Barley Soup slow cooker Broccoli Cheddar Soup reader favorite Sausage, Potato, and Cabbage Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet Potato Stew 5 from 14 votes - Review this recipe Delicious, hearty, and healthy Sweet Potato Stew is packed with sweet potatoes, carrots, celery, corn, tomatoes, beef, and plenty of seasoning! SAVE TO RECIPE BOX Print Recipe Sweet Potato Stew 5 from 14 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Delicious, hearty, and healthy Sweet Potato Stew is packed with sweet potatoes, carrots, celery, corn, tomatoes, beef, and plenty of seasoning! Course Dinner, Main Course Cuisine American Keyword sweet potato stew Prep Time 25 minutes Cook Time 8 hours Total Time 8 hours 25 minutes Servings 4 -6 servings Calories 406kcal Author Chelsea Ingredients3 cups (~2 potatoes) medium-sized sweet potatoes chopped1/4 cup chopped celery1 small yellow onion8 ounce bag mini carrots1 can (15 ounces) corn I use fire-roasted (or use frozen sweet corn or cut it off the cob!)1 can (14.5 ounces) diced tomatoes I use fire-roasted1 pound beef chuck roast cut into cut into 1/2-inch chunks (can use pre-cut stew meat for super quick prep)2 tablespoons flour1/2 teaspoon each seasoned salt and pepper1 bay leaf1 teaspoon minced garlic1/2 teaspoon paprika1 teaspoon Worcestershire sauce2 tablespoons fresh parsley2 beef bouillon cubes1 cup waterOptional: fresh flat leaf parsley InstructionsCoat the inside of a slow cooker with non-stick spray. I use a 6-quart pot.Peel and chop the sweet potatoes into large chunks. Measure to get a heaping 3 cups and place in the prepared slow cooker.Add in the chopped celery, chopped onion, the bag of carrots, drained can of corn (I buy corn that is fire-roasted and it adds so much flavor! It's right by regular canned corn in the grocery store) and undrained can of diced tomatoes.Toss together the flour, seasoned salt, and pepper. Toss the cut meat (cut in 1 inch cubes if not pre-cut) in the flour mixture until well coated.Place the coated meat in the slow cooker on top of all the vegetables. You do not need to pre-cook the meat.Add in the bay leaf, minced garlic, paprika, Worcestershire sauce, and fresh parsley. (I coarsely chop parsley and pack it in a tablespoon to get that measurement.)Crumble in the bouillon cubes and the water.Stir everything together and submerge the meat below the veggies to keep it as tender as possible. Cover and cook on low for 7-9 hours, high for 5-7 hours or until the sweet potatoes and vegetables are tender and the meat is cooked through and tender. All slow cookers cook at different temperatures. Mine takes about 8 hours on low and I don't typically cook stews on high because I find them to be more flavorful (meat more tender) after slow cooking all day! If you are home, occasionally stir the stew throughout the day.When ready to serve, remove the bay leaf.Stir the ingredients together and slightly mash the tender sweet potatoes in the crockpot. This gives it a chunkier and thicker stew consistency and it's delicious!If desired, top with some fresh parsley. Video Nutrition FactsCalories: 406kcal | Carbohydrates: 47g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 261mg | Potassium: 1188mg | Fiber: 8g | Sugar: 12g | Vitamin A: 33223IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 4mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.