Home > Soups & Stews > Sweet Potato Stew Sweet Potato Stew July 1, 2019 | 76 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This post may contain affiliate links. Please read my disclosure policy. A delicious, hearty, and healthy sweet potato stew made in the crockpot (slow cooker). This stew is packed with sweet potatoes, carrots, celery, corn, tomatoes, beef, and plenty of seasoning! Pair this sweet potato stew alongside 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, it’s also so simple to make. 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 Use fire-roasted tomatoes: fire roasted tomatoes have such a great flavor and add a lot to this sweet potato stew. (My favorite brand is Muir Glen or Cento Marzano) Beef bouillon: there are so many different options for beef bouillon; here are the exact cubes (affiliate) I use for this stew. You’ll want the big ones to ensure there is enough flavor! Use fire-roasted corn: again, great flavor here! If you don’t have access, 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 Quick FYI: Red 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 a thick and fibrous skin. 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 sweet potato stew. This variety (known as “moist” varieties) are sweeter and have 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. Instant pot I recently tested this 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 crockpot, 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 I haven’t personally tested this recipe on the stovetop, but if you watch it a little closer and adjust the liquid (you’ll need more) it should work fine. Here’s a whole list of tips and tricks as you convert to cooking this sweet potato stew on the stovetop (or in the oven). More delicious soup recipes: Creamy Vegetable Soup Potato Soup Beef and Barley Soup crockpot 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. Crockpot Sweet Potato Stew 5 from 12 votes - Review this recipe A delicious, hearty, and healthy sweet potato stew made in the crockpot (slow cooker). This stew is packed with sweet potatoes, carrots, celery, corn, tomatoes, beef, and plenty of seasoning! SAVE TO RECIPE BOX Print Recipe Crockpot Sweet Potato Stew 5 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A delicious, hearty, and healthy sweet potato stew made in the crockpot (slow cooker). This stew is packed with sweet potatoes, carrots, celery, corn, tomatoes, beef, and plenty of seasoning! Course Dinner 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 421kcal 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 boullion cubes1 cup waterOptional: fresh flat leaf parsley InstructionsGrease a slow cooker with non-stick spray. I use a 6-quart crockpot.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 at all.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 boullion cubes and the water.Stir everything together and try to submerge the meat below the veggies to keep it as tender as possible. Cover and cook on low for 7-9 hours or 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 and enjoy! Video Nutrition FactsCalories: 421kcal 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.