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Crockpot Sweet Potato Stew Recipe

Crockpot Sweet Potato Stew

iamwinfred
This Crockpot Sweet Potato Stew is the ultimate set-it-and-forget-it comfort meal — hearty, deeply spiced, and practically effortless. Tender sweet potatoes melt into a rich coconut milk and tomato broth alongside protein-packed chickpeas and warming spices like smoked paprika, cumin, and turmeric. The slow cooker does all the heavy lifting, delivering a thick, velvety stew that tastes like it simmered for hours. Naturally gluten-free, easily vegan, and perfect for meal prep, this is one bowl you'll come back to all season long.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine African
Servings 6 servings
Calories 320 kcal

Equipment

  • 6-quart slow cooker Or larger; programmable model recommended
  • Cutting board
  • Chef's knife Sharp for safe, even chopping
  • Vegetable peeler Y-peeler style recommended for sweet potatoes
  • Can opener
  • Measuring spoons
  • Wooden spoon or silicone spatula For stirring
  • Ladle For serving
  • Fine-mesh sieve For draining and rinsing chickpeas
  • Potato masher Or back of a large spoon, for thickening the stew

Ingredients
  

Produce & Pantry

  • 2 lbs sweet potatoes about 900g or 3 medium, peeled and cut into 1-inch cubes
  • 1 medium yellow onion diced into ¼-inch pieces
  • 4 cloves garlic minced
  • 2 cups fresh baby spinach or kale about 60g; chopped if using kale; added at the end

Canned & Liquid Ingredients

  • 15 oz canned chickpeas 425g; 1 can, drained and rinsed
  • 14.5 oz canned diced tomatoes 410g; 1 can, undrained
  • 13.5 oz full-fat coconut milk 400ml; 1 can, shaken well before opening
  • 3 cups vegetable broth 720ml
  • 6 oz tomato paste 170g; 1 can

Spices & Seasonings

  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper adjust to taste
  • 1 tsp salt plus more to taste
  • ½ tsp black pepper

Finishing & Garnish

  • 1 tbsp fresh lemon juice from about half a lemon; added at the end
  • fresh cilantro or parsley for garnish, chopped

Instructions
 

  • Peel the sweet potatoes and cut into uniform 1-inch cubes. Dice the onion into ¼-inch pieces and finely mince the garlic cloves.
  • Add the sweet potato cubes, diced onion, and minced garlic to the slow cooker insert. Pour in the undrained diced tomatoes and tomato paste, then add the drained and rinsed chickpeas.
  • Sprinkle in the smoked paprika, cumin, coriander, turmeric, cayenne, salt, and black pepper directly over the ingredients and stir to distribute.
  • Pour the vegetable broth and shaken coconut milk into the slow cooker and stir everything together until combined.
  • Place the lid on securely and cook on LOW for 7–8 hours or HIGH for 3.5–4 hours, without lifting the lid during cooking.
  • Once the sweet potatoes are fork-tender, use the back of a spoon or potato masher to mash about one-third of them directly in the slow cooker to naturally thicken the broth.
  • Stir in the spinach or kale, replace the lid, and cook for 5–10 more minutes until wilted. Add the lemon juice, taste, and adjust seasoning as needed.
  • Ladle into bowls and garnish with fresh cilantro or parsley. Serve as-is or over rice, quinoa, or with crusty bread.

Notes

  • Uniform cuts matter: Cut sweet potatoes into even 1-inch cubes so they cook at the same rate — no mushy pieces or undercooked chunks.
  • Use full-fat coconut milk: Light coconut milk will result in a thinner, less velvety broth. Full-fat is key to that luxurious texture.
  • Optional flavor boost: Sauté the onion, garlic, and spices in olive oil for 2–3 minutes before adding to the crockpot to deepen the savory base flavor significantly.
  • Don't skip the lemon juice: A splash of acid at the end brightens all the warm, earthy flavors and keeps the stew from tasting flat.
  • Add greens last: Stir spinach or kale in during the final 5–10 minutes only — adding them earlier will cause them to turn mushy and lose their color.
  • No coconut milk? Substitute with heavy cream (non-vegan), cashew cream, or an extra cup of vegetable broth for a lighter stew.
  • Make it heartier: Stir in shredded rotisserie chicken or browned ground turkey in the last 30 minutes for a protein-rich version.
  • African-inspired variation: Stir in 2 tablespoons of peanut butter with the coconut milk and garnish with crushed roasted peanuts for a West African groundnut stew twist.
  • Storage: Cool completely and refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Hold off on adding greens if meal prepping for best texture.
  • Reheating tip: Add a splash of vegetable broth when reheating on the stovetop, as the stew thickens considerably overnight.

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 48gProtein: 9gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 680mgPotassium: 850mgFiber: 9gSugar: 14gVitamin A: 280IUVitamin C: 25mgCalcium: 10mgIron: 20mg
Keyword chickpea sweet potato stew, coconut milk stew, crockpot sweet potato stew, slow cooker stew, vegan crockpot recipe
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