Peanut Stew with Sweet Potatoes and SpinachCooked Red Onions

At this current point in time, I have over 800 recipes on this site from over an 8 year time span. It would be slightly crazy to think that all of the recipes kept a normal rotation in my kitchen. I go through phases with most of these recipes. Some I’ve made for a year and then forgot all about while others have found their place in my kitchen. This peanut stew has been a staple since making it the first time after tasting a similar stew at a CSA potluck.

Variations for Peanut Stew

I love this stew because it’s creamy without any extra cream or filler. Many of the peanut stew recipes out there include a tomato base but after making it the way listed out below, I’ve never found a need to add the tomatoes. Since posting this recipe, I’ve only made slight tweaks: adding an extra clove of garlic and a couple more tablespoons of peanut butter.

Make it Vegan: drop the honey and use your favorite sweetener or ditch the sweetener all together (I like the balance it has with the cloves/cayenne pepper though).

Change the greens: I love using chard or collard greens in place of the spinach but keep in mind they take a slightly longer time to cook than the spinach.

Make extras: This is one of those meals that I find gets better with a day or two in the refrigerator. Make a double (or triple batch) for leftovers throughout the week (and serve with your favorite grain!)

5.0 from 4 reviews
Peanut Stew with Sweet Potatoes and Spinach
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 tablespoon olive oil
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • 1/4 teaspoon clove (see note)
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1 carrot, diced
  • 1 medium sweet potato, cut into 1/4" cubes
  • 2 to 2 1/2 cups low-sodium vegetable broth
  • 1 tablespoon honey
  • 1/4 cup smooth peanut butter
  • 3 cups spinach, roughly chopped
  • Brown Rice to serve, optional
  • Peanuts, lightly toasted
  1. Heat olive oil over medium heat in a pot. Add onions and saute for 4 to 6 minutes, or until onions are fragrant. Stir in garlic and ginger, continuing to cook for two more minutes.
  2. Stir in clove, salt, cayenne, and cumin. Start on the low end of the cayenne pepper and add more only if you want it spicier. Cook for 1 to 2 more minutes until spices are fragrant.
  3. Next add in sweet potatoes, carrots, veggie broth, and honey. Bring mixture to a boil and reduce to a simmer over low heat. Stir in peanut butter and let stew cook for 15 to 20 minutes.
  4. Once the sweet potatoes are soft, stir in spinach and continue to cook until spinach has wilted. Serve with over brown rice if desired and top with toasted peanuts.
+ For the clove, I've found 1/4 teaspoon is just right for me but others have felt the flavor is too strong. Cut back to 1/8 teaspoon and add more if desired.

+To toast peanuts, roughly chop peanuts and place in a skillet over medium-low heat. Occasionally shake pan and let peanuts toast for 5-6 minutes.

+ Adapted from this weight watchers recipe (yes, I said weight watchers.)

Sweet Potatoes and Spinach Peanut Stew Recipe originally posted on February 24th, 2012. Last updated on November 1st, 2015.