Sweet Potato Stew

By Chuck Underwood @brandnewvegan

Sweet potatoes, black beans, and pumpkin come together in a spicy green chile tomato sauce to make this deliciously savory sweet potato stew.

Sweet potatoes and black beans naturally go together like peanut butter and jelly. But when you add them to a soup base of Italian tomatoes, pumpkin, green chiles, and a few chipotles you get something magical.

Not only is it the perfect answer to a cold, blustery day, but it's also gluten-free, fat-free, and 100% vegan.

Sweet Potato Stew Recipe Origin

I had just finished a YouTube Livestream on making my delicious New Mexican Red Chile Sauce, so I was searching for new recipes that use the sauce when I stumbled upon this recipe from the Hatch Green Chile Store.

It didn't include my RED chile, but it sounded so easy and good that I decided to try it with a few minor modifications.

Thanks go to food writer Adrienna Katz Kennedy for the original recipe.

Ingredients to make Sweet Potato Stew

  • 3 medium yams (sweet potatoes)
  • black beans
  • pumpkin puree
  • garlic
  • red onion
  • cumin
  • cinnamon
  • tomato paste
  • chopped green chiles
  • Italian tomatoes
  • chipotle chiles in adobo sauce
  • Mexican oregano

Making Sweet Potato Stew

  1. Peel the sweet potatoes and chop them into small cubes
  2. Dice the onion and add them to a 6qt Dutch Oven or large pan
  3. Saute the onions in a little veg broth or water until softened
  4. Add the minced garlic and saute for 30 seconds or until the garlic becomes fragrant
  5. Stir in the cumin, cinnamon, and oregano
  6. Add 2 tablespoons of tomato paste and mix well
  7. Add 1 cup of chopped, roasted green chile - I used the 505 brand (affiliate link).
  8. Add the cubes of sweet potatoes and pumpkin puree and mix well
  9. Rinse and drain 2 cans of black beans and add them to the stew
  10. Add 1-2 teaspoons of chipotle chiles in adobo depending on your spice tolerance
  11. Add a 28oz can of whole Italian tomatoes and using your wooden spoon, break them up into chunks.
  12. Add 3 cups of water and stir
  13. Mix well, increase the heat until the stew is just beginning to boil, then turn down the heat to low and cover.
  14. Let the stew simmer covered for 40-45 min, or until the sweet potatoes are tender.
  15. Add salt to taste and serve with your favorite garnishes
  16. Some suggested garnishes are:
  • hot sauce
  • pickled jalapenos
  • cilantro
  • avocado
  • lime juice
  • vegan sour cream
  • tortilla strips

Notes

  • The green chiles and chipotles really add flavor to this stew so I would not skip them.
  • I can find the La Costena brand of chopped chipotle peppers in multiple stores in my area (Walmart, Safeway, etc). The jarred variety do NOT contain oil whereas most cans do.
  • You can use the cans of green chiles but it will take a few to get the 1 cup you need. In my opinion, the jarred have more flavor - again these are available in multiple stores where they display the salsas
  • You can also substitute the Italian tomatoes with 2 (15 oz.) cans of diced tomatoes
  • Of course, you can make your own pumpkin puree, but I used canned
  • This should keep in the fridge for 4-5 days and also freezes fine.

Hope you like this very simple but tasty stew. It was just what I needed after feasting on all the Thanksgiving dishes this week.

Have a great week and we'll see you next weekend.

Chuck

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Sweet Potato Stew

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  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 3.5 pts
  • Category: Soup, Stew
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan
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Description

Sweet potatoes, black beans, and pumpkin come together in a spicy green chile tomato sauce to make this deliciously savory sweet potato stew.

Ingredients

Units
  • 1 sm red onion, diced
  • 3 cloves minced garlic
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 T Mexican oregano
  • 2 T. tomato paste
  • 1 cup chopped green chile
  • 3 med. sweet potatoes, peeled and cubed
  • 1 cup pumpkin puree
  • 2 (15 oz.) cans black beans, rinsed & drained
  • 1-2 tsp. chopped chipotles in adobo sauce
  • 28 oz. can Italian tomatoes
  • 3 cups water
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Instructions

  1. Peel the sweet potatoes and chop them into small cubes
  2. Dice the onion and add them to a 6qt Dutch Oven or large pan
  3. Saute the onions in a little veg broth or water until softened
  4. Add the minced garlic and saute for 30 seconds or until the garlic becomes fragrant
  5. Stir in the cumin, cinnamon, and oregano
  6. Add 2 tablespoons of tomato paste and mix well
  7. Add 1 cup of chopped, roasted green chile
  8. Add the cubes of sweet potatoes and pumpkin puree and mix well
  9. Rinse and drain 2 cans of black beans and add them to the stew
  10. Add 1-2 teaspoons of chipotle chiles in adobo depending on your spice tolerance
  11. Add a 28 oz can of whole Italian tomatoes and using your wooden spoon, break them up into chunks.
  12. Add 3 cups of water and stir
  13. Mix well, increase the heat until the stew is just beginning to boil, then turn down the heat to low and cover.
  14. Let the stew simmer covered for 30-45 min, or until the sweet potatoes are tender.
  15. Add salt to taste and serve with your favorite garnishes

Notes

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Keywords: sweet potato stew

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