Sweet Potato Barley Stew

Sweet Potato Barley Stew with Sour Cream and Cilantro | @naturallyella

3 from 2 reviews

A hearty winter barley stew that features slow-cooked sweet potatoes and chewy barley. 


  • 1 tablespoon olive oil
  • 1 medium onion ((6 oz) diced)
  • 2 cloves garlic (minced)
  • 2 medium sweet potatoes ((1 1/2 pounds))
  • 1/2 cup pearled barley
  • 2 cups water
  • 2 cups low-sodium vegetable broth
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoons coriander
  • 1/2 teaspoon salt
  • Sour cream (for serving)
  • Cilantro (for serving)


  1. Heat a Crock-pot® slow cooker over high. Add the olive oil, red onions, and garlic. Stir to coat the onions and let warm.
  2. Peel the sweet potato and dice into ½” sized pieces. Add to the slow cooker along with the barley, water, vegetable broth, cumin, smoked paprika, coriander, and salt. Set the slow cooker to high (for 4 hours) or low (for 8 hours). 
  3. While the stew is cooking, stir occasionally. Add more vegetable broth, ½ cup at a time, if the liquid has absorbed too quickly.


Tips & Tricks: I took the short prep-time approach and didn’t cook the onions beforehand. If you have the time, I recommend cooking the onions and garlic in the olive oil on the stovetop before adding to the crockpot.

Stock up: get the pantry ingredients you will need: sweet potatoes, barley, cumin, smoked paprika

Nutrition: see the information.