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.
This was delicious!! Lots of flavor, lots of veggies and overall, a yummy & hearty soup!
I am so thrilled to hear this!
I made this a heavy non stick cast iron covered pan in the oven on 325 degrees for a couple hours. I used stew beef and a piece of steak tgat I had. I also did not use beef bouilon cubes. I used low sodium beef broth and a tsp of beef broth paste. This stew is amazing! The broth is so yummy from the taste of the sweet potatos.
I am so happy to hear this! Thanks Laurie! 🙂
40 Hearty Stews that are Perfect for Hibernating by Stephanie Holmes Feb 10
Sweet Potato Stew is # 14
Added a handful of frozen kale.
1 chicken bouillon instead of 2 beef.
No carrots. Dutch oven at 225F
Delicious! Thank you.
Is the only liquid added, the fire roasted tomatoes, and the 1 cup of water? Is that enough liquid to cover everything (meat and veggies) or does a can of beef broth need to be added too?
Doesn’t need to be covered! That’s all the liquid you’ll want to add.
Hi, i am cooking this for dinner now. I have one question though. What is the point of the flour being on the roast. I was in a hurry and i forgot to put that on there. I also didn’t cut the roast up in cubes because once it’s finish i can break it apart. I can’t wait to try this.
To thicken the stew!
I loved this soup! I made a roast in the instapot then made the soup on the stove top because I did not have time to have it cook in the crockpot. Either way though I will make this again.
I ma so happy you loved this! Thanks Laurel! 🙂
I recently purchased a slow cooker and this was The first recipe I tried, and it tasted amazing! Food prep was a little long with all the chopping so this will be a Sunday dish. 👌🏾
I am so happy to hear! Thanks Anthony! 🙂
Haven’t made it but before I do I was wondering if butternut squash could be used instead of sweet potatoes? If so would it be the same amount and cooking time?
And could the meat be omitted? I’m trying to cut down on red meat and meat in general.
Can’t wait to try it!!!
Hey Don! I haven’t tried it with squash, but don’t see why it wouldn’t work. I also haven’t tried it without the meat. I think you’d want to replace the meat with more potatoes though so it’s still a thick stew
Just wondering if you can use frozen chopped sweet potatoes?
I haven’t ever tried frozen sweet potatoes! I don’t see why it wouldn’t work though; you may want to slightly decrease added liquid
Made this today in the crock pot. It was delicious! Will definitely save this recipe and make it again. Thank you so much!