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Sweet Potato Stew

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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!
Overhead image of the sweet potato stew with a spoon in it

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. πŸ™‚ 
 
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! 

Process shot-- Image of the beef in being mixed with the flour

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.

Process shot-- Overhead image of all the ingredients that go in this sweet potato stew in the crockpot about to be mixed

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.
Process shot-- Image of the water being poured into the crockpot with the other ingredients

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).
 
5 from 1 vote
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Crockpot Sweet Potato Stew
Prep Time
25 mins
Cook Time
8 hrs
Total Time
8 hrs 25 mins
 

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
Servings: 4 -6 servings
Calories: 421 kcal
Author: Chelsea
Ingredients
  • 3 cups (~2 potatoes) medium-sized sweet potatoes chopped
  • 1/4 cup chopped celery
  • 1 small yellow onion
  • 8 ounce bag mini carrots
  • 1 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-roasted
  • 1 pound beef chuck roast, cut into cut into 1/2-inch chunks (can use pre-cut stew meat for super quick prep)
  • 2 tablespoons flour
  • 1/2 teaspoon each seasoned salt and pepper
  • 1 bay leaf
  • 1 teaspoon minced garlic
  • 1/2 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley
  • 2 beef boullion cubes
  • 1 cup water
  • Optional: fresh flat leaf parsley
Instructions
  1. Grease a slow cooker with non-stick spray. I use a 6-quart crockpot.
  2. Peel and chop the sweet potatoes into large chunks. Measure to get a heaping 3 cups and place in the prepared slow cooker.

  3. 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.

  4. 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.

  5. 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.

  6. 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.)

  7. Crumble in the boullion cubes and the water.

  8. 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.

  9. When ready to serve, remove the bay leaf.
  10. 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!

  11. If desired top with some fresh parsley and enjoy!

Recipe Video

Nutrition facts in sweet potato beef stew

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Comments

  2. 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

  3. 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 πŸ™‚ Pinned!

    Reply

  5. Has anyone tried this without the meat in it? This looks AMAZINGLY yummy, I just don’t do meat πŸ™ just wondering if it changes anything

    Reply

  6. 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

  7. 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! πŸ™‚ 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 πŸ™‚ If you are looking to try them out they are just with spices in the store, enjoy! πŸ™‚

      Reply

  8. 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


  9. 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

  10. 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 πŸ™‚ 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


  11. 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

  12. 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

  13. 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

  16. 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

    • Hi Tabitha! Sorry for the confusion; it is supposed to read 3 cups (or 2 potatoes)! Enjoy πŸ™‚

      Reply

  17. Just wondering if you used yams (orange and very sweet) or actual sweet potatoes which are pale yellow in color and less sweet

    Reply


  18. 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


  19. 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! πŸ™‚ Thank you for your kind words! It definitely can be doubled, you’ll just need a very large crockpot (or two separate ones!)

      Reply

  20. 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

  21. 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

  23. 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

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