Sweet Potato Stew

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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!
 
Overhead image of Sweet Potato Stew with a spoon in the bowl.

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! 

Process shot-- Image of the beef being coated with the flour.

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.

Process shot-- Overhead image of all the ingredients that go in Sweet Potato Stew.

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 TIP

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 thick and fibrous skin.

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

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).
 

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Sweet Potato Stew

5 from 14 votes
Delicious, hearty, and healthy Sweet Potato Stew is packed with sweet potatoes, carrots, celery, corn, tomatoes, beef, and plenty of seasoning!
Print Recipe

Sweet Potato Stew

5 from 14 votes
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

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 bouillon cubes
  • 1 cup water
  • Optional: fresh flat leaf parsley

Instructions

  • Coat 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 Facts

Calories: 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

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Recipe Rating




90 Comments

  1. 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.

  2. 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 🙂 Pinned!

  3. 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

  4. 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?

  5. 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!!!

    1. 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! 🙂

  6. 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?

  7. 5 stars
    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!

  8. 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!

    1. 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.

  9. 5 stars
    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!

  10. 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!

  11. 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!

    1. 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!

  12. 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 ….

      1. 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)

  13. 5 stars
    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.

  14. 5 stars
    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?

    1. 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!)

  15. 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.

  16. 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 ?

  17. 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.

  18. 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!!

  19. 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?

  20. 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!

  21. 5 stars
    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!

  22. 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!!

  23. 5 stars
    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.

    1. 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.

  24. 5 stars
    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!

    1. 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.

  25. 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!

  26. 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…

  27. 5 stars
    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

    1. 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! 🙂

  28. 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

    1. 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!

    1. 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 🙂

  29. 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!

    1. 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!

  30. 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!

  31. 5 stars
    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!

        1. 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.

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