Home > Soups & Stews > Sweet Potato Stew Sweet Potato Stew July 1, 2019 | 136 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 4.68 from 43 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 4.68 from 43 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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.
Wow! I never would have thought about sweet potatoes in stew, but I love that idea! I adore stew and I can hardly wait to add corn (fire-roasted of course) and sweet potatoes next time! Thanks Chelsea. Reply
Might this be my new favorite thing? I LOVE sweet potatoes AND corn in stews, though I don’t think I’ve ever had them together in the same pot. Can’t wait to try it this way… plus, dump it all in the crockpot and forget about it? It really doesn’t get any better than that 🙂 Reply
Has anyone tried this without the meat in it? This looks AMAZINGLY yummy, I just don’t do meat 🙁 just wondering if it changes anything Reply
Made it tonight. So yummy! It even appeased the picky 4 year old. But I have to ask, what bread is also in the picture? Recipe, perhaps? Reply
I am SO EXCITED to try this recipe tomorrow! A few questions – can I sub the boullion cubes and water for beef broth? And how essential is the bay leaf (I’ve never used them) thanks!!! Reply
Well I hope you love it! 🙂 Yes you absolutely can do boullion cubes instead of beef broth! And I love the flavor the bay leaf adds, but it will be okay without it 🙂 If you are looking to try them out they are just with spices in the store, enjoy! 🙂 Reply
I just put this is the crock pot for dinner! But, I am out of diced tomatoes. Would it be ok without or should I add in some tomato sauce or crushed tomatoes? Reply
I put this together this morning because we had an INCREDIBLY busy day ahead. When everybody got home, a fabulous hearty stew awaited. Great recipe! Thanks! Reply
This looks great! I have never used bullion before. I have always used broth, but I would like to try to make this as you have instructed. Can you tell me if I need to dissolve the bullion in the water before adding it to the crock pot or if I just toss in the cubes and the water to let it dissolve during the slow cooking process? If I were to use beef broth instead of the two cubes and water, would I just use one cup (the same amount of water that is used)? Thank you! Reply
Hey Sara, thanks for the comments and questions! If you use the boullion just throw in the cubes and it will dissolve 🙂 And you’ll still want just 1 cup of broth, but you won’t have a very strong flavor with just 1 cup like the boullion cubes will bring so I would try to stick to those for this recipe. Reply
Hello, I made this stew for this week’s lunch and it turned out great. The sweet potato and corn adds much needed sweetness to this kind of stew, which I’ve made in the past and always turned out a bit too acidic. I threw in some red wine and leek rather than onion as I had some lying around. This recipe will be a keeper! Reply
Hi! I’m making this meal for my family this week (quite excited), but I was also wondering if this is a good freezer meal? I am hoping to put together a few meals for an expecting friend, and thought this might be a good one if it freezes well! Reply
I can’t wait to try this! One question though–I’m not a big red meat fan. Do you think this recipe would still work with ground turkey or chicken? Thanks! Reply
Thank you Abbey! I’ve never tried a stew with either, but I’m sure they would work okay. I’d do chicken though and probably add some poultry seasoning to the chicken. Enjoy! Reply
HI Cheslea, I went to the grocery store today to get all the ingredients to make it tomorrow but I have one question: is it two or three cups of sweet potatoes because on the recipe list it says two but then in the directions it says three …. Reply
It will be fine 🙂 A little less thick, but should taste fine. Be sure to adjust salt and pepper as needed at the end (you might want a little extra) Reply
Just wondering if you used yams (orange and very sweet) or actual sweet potatoes which are pale yellow in color and less sweet Reply
I wanted to try a new recipe and something I haven’t made in awhile. I made this recipe exactly as above except I used beef broth instead of bullion cubes (couldn’t find at store). It was delicious, and I also have picky eater that not only ate it but asked if there were leftovers a couple days later. I’m looking forward to making it again. Reply
If I could give this more than 4 stars, I would. It’s THAT good! I have made this a few times and it’s never enough for hubby and I to have as much left over as we’d like. Can the recipe be doubled? Reply
So happy to hear that! 🙂 Thank you for your kind words! It definitely can be doubled, you’ll just need a very large crockpot (or two separate ones!) Reply
This was so good! Just made it tonight, and I’m licking the bowl clean. I added an extra cup of sweet potato (so 4 total) and frozen peas for some extra veggies. I also served it with corn bread. I already pinned it and will definitely be making again. Reply
Do you prefer to use a regular yellow onion or sweet tellow onion ? & Yam (orange) or Sweet Potato (yellow) ? What did you use in your recipe ? Reply
Do you think this would work on a gas hob on low? I don’t have a slow cooker but really like the sound of this recipe. Reply
Made this tonight and it was delicious! I wanted to make something different than chili and this was the perfect dish! Reply
Made this for my husband although he isn’t a fan of beef stew. He loved it!! Told me this is the only way I can make beef stew. Thank you for the great recipe!! Reply
In the process of making this gorgeous stew. In the directions you first say put the meat on top. Then you say to make sure the beef is covered. 1 cup of water isnt going to cover it? Reply
Yes 🙂 It goes in last or on top, but then press it under other ingredients/liquid as much as possible. Reply
Tried this recipe out for the IP and it came out great! I reduced the bouillon cubes by 1 cube, but it turned out that I did miss that salt. Also increased chopped celery to two stalks and increased Worcestershire to 1 T. I will definitely be making this again! Reply
Delicious. I did the instapot version and chopped my celery with onion in a food processor as celery isn’t my favorite. I will be making this again! Thank you! Reply
This recipe looks so yummy!! I’m adding to our recipe line up for next week. We don’t do beef so I’m going to use chicken but I’m sure it will be AMAZING! Thanks for sharing!! Reply
What a Great recipe. I made as a soup without the beef, on the stove top. So delicious. I didn’t thicken it and added a cup more water during the last 10 min since I wanted soup and not a stew. A keeper and look forward to making this again. Reply
If using the meat/stew option with Instant Pot, is it the same cooking time as slow cooker? Thanks! Reply
I’m not sure I understand your question, sorry! Slow cooker takes 7-9 hours and instant pot is 35 minutes with 10 minute release. Reply
Perfect meal for a chilly night. Everyone in my house are very picky when it comes to stews but this one had everyone getting seconds. I followed the recipe exactly as instructed & it turned out amazing! Reply
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. Reply
Hi, Chelsea I have to limit sodium & want to use beef broth as an alternative to the bouillion cubes. How much would I need? I’m looking forward to making this!!! Thanks! Reply
I’m gonna use beef stock instead of the water and bouillon, is 1 cup enough? It doesn’t seem like enough liquid for a stew… Reply
Hi Chelsea Hope you are well in this pandemic. Just came across your recipe the other week and made it yesterday. It is delicious, wholesome and so easy! Just one thing that I couldn’t find the fire roasted tomato where I live ( Australia) I put mixed bean n lentil and chopped spinach in for extra vege for my little girl. So good! Thank you so much for the recipe Reply
Hey Han, Thanks so much for checking in! We’re doing well. I hope you and your family are staying healthy! I’m so happy to hear you guys loved this! And way to work with what you had! Thanks for your comment! 🙂 Reply
Hi Chelsea. A delicious stew. I’m trying to find recipes to pressure can for the Navajos on the reservation who are starving. This would be so healthy! If I cooked it part of the way and then pressure canned it do you think it would work? Thanks Reply
Hey Corinne, thank you so much! Unfortunately I have zero experience with canning so I have no clue how this stew would hold up. I wish I could be of more help; sorry! Reply
There is a lot of sugar in sweet potatoes, carrots, and corn so I do think it is correct. There is definitely always variance product to product so nutrition facts are an estimate; we use NutriFox to calculate nutrition facts for each recipe on this site. I’d recommend using My Fitness Pal with your exact ingredients and plugging those in to see if your products can lower that amount if you are concerned! Hope that helps 🙂 Reply
I don’t have final serving sizes measured into cups. (To get an exact quantity for nutrition facts, you’ll want to divide the stew into 6 equal parts and each part is 1 serving) Reply
Trying this for supper tonight! I’ve made stews with sweet potatoes before. My family loves sweet potatoes! This looks yummy and flavorful. I noticed you mentioned lifting the lid occasionally to stir. I was taught never to lift the lid of a crockpot (unless you’re adding something in the end) as it can take up to 20 minutes to get back up to temp! Reply
I’ve heard that too, but haven’t ever had a problem with this stew 🙂 You don’t have to stir if you’d rather not. Enjoy! Reply
I am very excited to try this recipe it sounds amazing! I have one question regarding adding the fire roasted corn and tomatoes. Does this make the dish spicy at all? Or just incredibly flavorful? My fiance does not like very much spice in his food so I want to make sure he enjoys it too! Thank you! Reply
I can’t even begin to describe how delicious this soup was! I usually need saltine crackers with my soup and I didn’t even put any in because it was THAT good! This will be a weekly lunch/dinner. Even my husband liked it and he is not a soup guy. Thank you for this recipe! Reply
Hello there, i was wondering if there was an insta pot version for this recipe? so excited to try it. Reply
Hope you love it! Here’s an excerpt from the post: 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. Reply
I haven’t ever tried doubling this recipe; my concern is that it wouldn’t all fit; it’s a lot! If you do double it, I think the cooking time would increase by maybe 1-2 hours. Reply
I just made this recipe in my Instant Pot (40 minutes, stew setting, quick release) and it was really delicious. I did add beef broth instead of bouillon because I had it and it did require some salt when done. No biggie- full of flavor. I am looking for ways to add more vegetables and reduce meat in my diet. This recipe is perfect. Thank you. Reply
I’ve made this before, it’s so tasty!! Thanks for the recipe. For the life of me I can’t find sweet potatoes in my area. Do you think I could use frozen sweet potatoes? Reply
Hello! Do I have to chop up the stew meat or is there any alternative if I’m on a hurry in the morning? TIA! Can’t wait to try! Reply
Yes it needs to be chopped; you can chop it the night before though and throw it in in the morning 🙂 Reply
Good baseline recipe but you need to double the seasonings and garlic for it to taste like anything Reply
I would like to make this in the instapot, how long do you cook it on “meat/stew” setting? I only see the time for the manual setting. Reply
I’m not a stew fan but make it cuz my husband likes it. However I love sweet potatoes so had to try this. Its now one of my favorite dishes! I do add some brown sugar to make it a little sweet (who doesn’t like brown sugar on sweets?!) That definitely gives it a little extra pop of flavor. Reply
I’d really love to try this as I have an abundance of sweet potatoes right now, however I’m trying to greatly reduce the amount of red meat I eat… what if I used chicken? Reply
You can use extra sweet potatoes instead of the red meat! I think chicken would end up pretty dry for that length of cooking time Reply
This recipe is amazing! Threw it in the crockpot this morning For my hubby and 1.5 yr old bc I was going to be gone for dinner! They LOVED IT!! So did I when I finally got home to eat it! Love love love the flavor of the sweet potato in it! 🥰 Reply
Hi! I love the recipe, it’s seriously, sooo good! Was wondering if you think it would survive being frozen first, without cooking and then thawing overnight, and cooking in the crockpot next day? Could I freeze everything but the sweet potatoes? Right now they’re the only think I’m hesitant will change consistency if frozen and thawed again. Thanks! Reply
I haven’t personally tried this but I think it would do well! 🙂 Would love to hear the results! Reply
This looks so good! If you make this in an instant pot, would you brown the meat before putting everything in together? Reply
You definitely can! There is more flavor whenever you brown the meat first, but it will still work without browning for a super simple meal! Reply
Has anyone made a vegan version of this? What can be substituted for the meat? Jackfruit, tofu, garbanzos, and in what quantities?? Reply
Made this today in the crock pot. It was delicious! Will definitely save this recipe and make it again. Thank you so much! Reply
I haven’t ever tried frozen sweet potatoes! I don’t see why it wouldn’t work though; you may want to slightly decrease added liquid Reply
Haven’t made it but before I do I was wondering if butternut squash could be used instead of sweet potatoes? If so would it be the same amount and cooking time? And could the meat be omitted? I’m trying to cut down on red meat and meat in general. Can’t wait to try it!!! Reply
Hey Don! I haven’t tried it with squash, but don’t see why it wouldn’t work. I also haven’t tried it without the meat. I think you’d want to replace the meat with more potatoes though so it’s still a thick stew Reply
I recently purchased a slow cooker and this was The first recipe I tried, and it tasted amazing! Food prep was a little long with all the chopping so this will be a Sunday dish. 👌🏾 Reply
I loved this soup! I made a roast in the instapot then made the soup on the stove top because I did not have time to have it cook in the crockpot. Either way though I will make this again. Reply
Hi, i am cooking this for dinner now. I have one question though. What is the point of the flour being on the roast. I was in a hurry and i forgot to put that on there. I also didn’t cut the roast up in cubes because once it’s finish i can break it apart. I can’t wait to try this. Reply
Is the only liquid added, the fire roasted tomatoes, and the 1 cup of water? Is that enough liquid to cover everything (meat and veggies) or does a can of beef broth need to be added too? Reply
40 Hearty Stews that are Perfect for Hibernating by Stephanie Holmes Feb 10 Sweet Potato Stew is # 14 Added a handful of frozen kale. 1 chicken bouillon instead of 2 beef. No carrots. Dutch oven at 225F Delicious! Thank you. https://www.msn.com/en-us/foodanddrink/recipes/40-hearty-stews-that-are-perfect-for-hibernating/ss-AARJKgU?ocid=mailsignout&li=BBnb7Kz#image=28 Reply
I made this a heavy non stick cast iron covered pan in the oven on 325 degrees for a couple hours. I used stew beef and a piece of steak tgat I had. I also did not use beef bouilon cubes. I used low sodium beef broth and a tsp of beef broth paste. This stew is amazing! The broth is so yummy from the taste of the sweet potatos. Reply
