Sweet Potato Stew: hearty, delicious, and slow-cooked to perfection! Sweet potatoes, carrots, celery, corn, tomatoes, beef, and perfect seasoning!
The Easiest Sweet Potato Stew
Sweet potatoes are my favorite veggie! They’re super versatile—baked, roasted, or in burrito bowls are just a few ways I love them.
I combined my go-to cold-weather recipe (stew) with sweet potatoes, and that’s how this sweet potato stew was born.
It’s full of flavor, hearty, and so easy to make. Just chop a few things, dump everything into the crockpot, and let it cook!
Ingredients
Here’s what you’ll need to make Sweet Potato Stew:
- Beef chuck roast: Or use pre-cut stew meat for less prep.
- Flour: Helps thicken the stew nicely.
- Sweet potatoes: Peel and cut into consistent 1-inch chunks for even cooking.
- Celery: Adds crunch and flavor.
- Onion: Yellow onions work best for a mild, sweet taste.
- Carrots: Petite-cut carrots are ready to go! Just dump them in!
- Corn: Use frozen corn, no need to thaw.
- Diced tomatoes: Fire-roasted tomatoes add more flavor.
- Bay leaf: Adds depth of flavor.
- Garlic: Minced garlic offers a strong, fresh flavor.
- Paprika: Adds a hint of smokiness.
- Worcestershire sauce: Adds umami and depth.
- Parsley: Fresh parsley brightens up the stew.
- Beef bouillon powder: Boosts the rich beef flavor of the stew.
How To Make Sweet Potato Stew
1. Prep the slow cooker: Spray CrockPot with cooking spray.
2. Coat the beef: Toss beef with flour, seasoned salt, and pepper.
3. Add ingredients: Add beef and remaining ingredients, stir to combine.
4. Cook: Cover and cook on low for 7-9 hours or high for 5-7 hours.
5. Finish and serve: Remove bay leaf, mash some sweet potatoes, and garnish with parsley.
How to Pick a Good Sweet Potato
- Stick with orange or red-skinned sweet potatoes (like Red Garnet or Jewel) for a sweeter, creamier texture.
- Choose firm potatoes without growths or discolorations; avoid soft or wet ones.
- For freshness tips, check out this article.
What To Serve with Sweet Potato Stew:
- Rice or Quinoa – Serve the stew over rice or quinoa for a heartier meal.
- Crusty No-Knead Bread – Perfect for dipping into the stew. Or serve with dinner rolls.
- Garden Salad – A light green salad with a tangy dressing to balance the richness.
Storage
How to Store Sweet Potato Stew:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm on the stove over low heat or in the microwave until heated through.
More Easy CrockPot Recipes:
- Crockpot Cowboy Casserole with Italian sausage
- Shredded Beef Enchiladas with the best seasoning blend
- Crockpot White Chicken Chili with green enchilada sauce
- Crockpot Chicken Tacos easy taco-spiced chicken
- Crockpot Chicken Stew with carrots and peas
Sweet Potato Stew
Equipment
- Crock-Pot 6-quart
Ingredients
- Cooking spray
- 1 pound beef chuck roast cut into 1/2-inch chunks (or pre-cut stew meat for super quick prep)
- 2 tablespoons flour
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 3 cups chopped sweet potatoes see note 1
- 1/4 cup chopped celery
- 1 small yellow onion finely diced
- 1 (8-ounce) bag petite-cut carrots
- 1-1/2 cups frozen corn
- 1 (14.5-ounce) can diced tomatoes
- 1 bay leaf
- 1 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 2 tablespoons finely chopped fresh parsley see note 2
- 1 tablespoon beef bouillon powder
- 1 cup water
Instructions
- Lightly coat the Crock-Pot with cooking spray.
- In a large bowl, toss the beef with flour, seasoned salt, and pepper until well coated.
- Place the beef in the slow cooker. Add the remaining ingredients and stir everything together. Make sure the meat is submerged under the vegetables.
- Cover and cook on low for 7–9 hours or on high for 5–7 hours, until the sweet potatoes and beef are very tender. For best results, cook on low.
- Before serving, remove bay leaf. Stir everything together and gently mash some of the sweet potatoes to thicken the stew.
- Garnish with additional fresh parsley if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My wife loved this stew. Easy to prepare.
I’m so happy to hear this Howard! Thanks for sharing! 🙂
Made this and it was simply delicious!
So happy you enjoyed this! Thanks for your comment Karen! 🙂
Hi Chelsea
Hope you are well in this pandemic.
Just came across your recipe the other week and made it yesterday. It is delicious, wholesome and so easy! Just one thing that I couldn’t find the fire roasted tomato where I live ( Australia)
I put mixed bean n lentil and chopped spinach in for extra vege for my little girl. So good! Thank you so much for the recipe
Hey Han,
Thanks so much for checking in! We’re doing well. I hope you and your family are staying healthy! I’m so happy to hear you guys loved this! And way to work with what you had! Thanks for your comment! 🙂
I’m gonna use beef stock instead of the water and bouillon, is 1 cup enough? It doesn’t seem like enough liquid for a stew…
Yep just 1 cup! 🙂
Hi, Chelsea
I have to limit sodium & want to use beef broth as an alternative to the bouillion cubes. How much would I need? I’m looking forward to making this!!! Thanks!
Hey Jenelle; just use 1 cup beef broth (leave out the water and the cubes) instead 🙂 Enjoy!
Hi there- how much time would you cook in instant pot? Thanks!
To clarify, even with the meat/stew setting, would it be 35 mins in instant pot? Thank you!
35 minutes and then 10 mins natural release 🙂
Cook it on the “meat/stew” setting. Allow it to release naturally for 10 minutes before doing a quick release. If you don’t have the “meat/stew” setting, cook on high pressure for 35 minutes.
Perfect meal for a chilly night. Everyone in my house are very picky when it comes to stews but this one had everyone getting seconds. I followed the recipe exactly as instructed & it turned out amazing!
So happy to hear that! Thanks Kahla!
What type of seasoned salt do you use? Thank you!
I like Morton Season – All Seasoned Salt 🙂
If using the meat/stew option with Instant Pot, is it the same cooking time as slow cooker? Thanks!
I’m not sure I understand your question, sorry! Slow cooker takes 7-9 hours and instant pot is 35 minutes with 10 minute release.
What a Great recipe. I made as a soup without the beef, on the stove top. So delicious. I didn’t thicken it and added a cup more water during the last 10 min since I wanted soup and not a stew. A keeper and look forward to making this again.
Sounds awesome!! Thanks for sharing 🙂