African Sweet Potato Stew with Red Beans

  • Natalie137 Posted: 02/04/11
    Worthy of a Special Occasion

    The flavors in this recipe are great! Upon the recommendations of other reviewers, I left out the water, which resulted in a more stew-like consistency. I also doubled the garlic (might triple next time) and added a bit extra ginger (would definitely add more, and maybe more cumin, too, next time). I think it could use more chili, as well. I cooked on high for one hour before switching to low; the potatoes were soft in about 4 more hours.

  • karenanne710 Posted: 11/16/08
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    This is one of my favorite recipes. Be sure to add the peanuts and lime!

  • honucooks Posted: 01/01/09
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    One of my family's standard winter meals. Easy; great flavor. Make sure to use the lime and peanuts!

  • fondukes Posted: 04/22/09
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    My family really enjoyed this. I served it with baked chicken and basmati rice. I couldn't find canned small red beans so I used kidney beans. I didn't add water but used all veggie broth. When I make this again I would double the seasonings. The flavor was delicate which isn't exactly my style.

  • ThePower Posted: 11/21/08
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    Excellent stew. Made it in a slow cooker. Not a big fan of sweet potatoes but I really enjoyed this.

  • Bacardigirl Posted: 01/19/09
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    I made this as directed in the crock pot the other night..not sure how it would taste (and wondered if my meat-loving boyfriend would enjoy this meal)...once the 8 hours were up and the stew was served, we were both surprisingly pleased with the outcome! The stew was thick (despite other reviews of it being thin) and the potatoes were nice and tender. The peanuts and peanut butter gave it a wonderful flavor! I am interested to see how it tastes as 'leftovers' tomorrow..

  • adventurecook Posted: 03/03/11
    Worthy of a Special Occasion

    This stew was delicious. I added 2 mild Italian sausages I had left over, a 7 oz can of chopped green chilies, and a can of drained pinquito beans. I also cooked on the stovetop instead of the slow cooker. This stew came out creamy and very tasty.

  • DaddyCanCook Posted: 12/14/08
    Worthy of a Special Occasion

    Awsome stew for the winter time. Throw some lean ground beef in there too, to add some more protein. A complete meal that you can make once and eat on all week.

  • ShellyV Posted: 09/30/09
    Worthy of a Special Occasion

    I loved this recipe and for so many reasons...loved the flavor, the fact that it's vegetarian, made in a crockpot and very flavorful! The lime and chopped peanuts are a great touch! I will make again and again!

  • dincincy Posted: 02/22/09
    Worthy of a Special Occasion

    When I read the recipe I thought the creator might have been on crack when he/she wrote it. Also thought the reviews might have been written by the tree-hugging veggies. However, THIS IS OUTSTANDING. I made it as directed on the stove. YUM.

  • cwayland Posted: 07/13/09
    Worthy of a Special Occasion

    Very good combination of flavors. Could leave the red beans out without changing the flavor of the stew. Do include, however, the lime and peanut butter. They really make the dish.

  • kristenfc Posted: 02/13/11
    Worthy of a Special Occasion

    Excellent. I recently has to start using my crockpot due to a temporary loss of the use of my stove, and I am on the lookout for creative and international crock pot meals. This fit the bill. Definitely a keeper.

  • ChereF Posted: 10/24/11
    Worthy of a Special Occasion

    Hearty stew. Easy and Tasty. Loved the peanut taste.

  • engineergirl Posted: 01/17/12
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    I made the mistake of following the instructions and cooking for 8 hours. Everything had turned to mush, so I threw it in the blender and made a pureed soup out of it. The stew was surprisingly lacking in flavor and complexity. I added a few shakes of red pepper flakes, but I think it still needs more of a kick.

  • LaurenT30 Posted: 01/16/12
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    This recipe has lots of rave reviews, but my husband and I thought it was terrible. I followed the recipe exactly except I doubled the spices and the chiles based on the other reviewers' suggestions. First off, eight hours on low was too long, at least in my slow cooker. The veggies turned to mush. But the bigger problem was flavor--I love spicy peanut sauce in Asian food, but this just tasted like sweet potatoes doused in peanut butter. It was goopy and totally gross. We threw out the whole pot, which is rare for us. It's possible the recipe has potential if the veggies were firm and the peanut butter was scaled back, but I won't bother trying again.

  • KathySkaggsPoet Posted: 02/27/12
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    I have an older Crockpot so it cooks more slower than some of the newer ones the writers of the bad reviews must have used. We absolutely LOVED this recipe. I had to cook it a little longer to get the sweet potatoes done, and I used half a jalapeno, seeded and chopped instead of the canned chiles. One of the best things I've ever cooked, and I cook a lot.

  • EllenDeller Posted: 02/11/14
    Worthy of a Special Occasion

    Forget the water, double the spices, use fresh chiles and fire-roasted tomatoes, cook it stovetop. Then it's fabulous. Great with a salad that has some fruit and with cornbread.

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