This Caribbean Sweet Potato Stew is a vibrant one-pot wonder filled with sun-kissed flavors. It’s hearty, deeply comforting, and packed with layers of spice, sweetness, and a little kick of heat. You’ll love how the sweet potatoes thicken the broth and the coconut-ginger aroma fills your kitchen.
Nothing beats a great Caribbean Sweet Potato Stew. Whether you're a fan of Stew or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Caribbean Sweet Potato Stew
- Flavor explosion: Creamy sweet potato, coconut milk, and warm spices create a complex sweet-savory bowl.
- Nourishing & filling: Packed with fiber and plant-based protein to keep you energized.
- Wonderfully adaptable: Easily adjust heat or add greens to suit your taste.
- Better next day: Flavors meld overnight for perfect meal-prep lunches.
Ingredients & Tools
- 2 tbsp coconut oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 Scotch bonnet pepper, whole (or 1/2 tsp cayenne pepper)
- 2 tsp ground allspice
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 2 large sweet potatoes (about 1.2 kg), peeled and cubed
- 1 red bell pepper, chopped
- 400 ml canned coconut milk (full-fat for creaminess)
- 500 ml vegetable broth
- 400 g canned black beans, rinsed and drained
- 2 bay leaves
- 1 lime, juiced
- Salt and black pepper to taste
- Fresh cilantro and sliced scallions for garnish
Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, and a good knife.
Notes: Using full-fat coconut milk is key for a creamy body. Don’t skip the fresh lime juice at the end—it brightens and balances the richness.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 10 g |
| Fat: | 18 g |
| Carbs: | 48 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your sweet potatoes. Look for firm, orange-fleshed sweet potatoes (sometimes labeled as yams). They break down slightly during cooking, which helps thicken the stew and gives it a beautiful color and natural sweetness.
- Handling the Scotch bonnet pepper. For authentic heat and flavor, use a whole Scotch bonnet—but do not chop it! Poke it with a knife so it can infuse the stew without making it overwhelmingly spicy. You’ll remove it before serving. If you’re sensitive to heat, use half a pepper or substitute with cayenne to control the level.
- Don’t rush the sauté. Taking a few extra minutes to properly soften the onions and toast the spices in the coconut oil builds a fantastic flavor foundation. You’ll know it’s ready when your kitchen smells incredible.
- Coconut milk separation is normal. If your canned coconut milk has a solid layer on top, that’s just the cream—it’s a good sign! Scoop it out and use it to sauté the aromatics for an even richer base.
How to Make Caribbean Sweet Potato Stew
Step 1: Start by heating the coconut oil in your large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent—this should take about 5–7 minutes. You’ll notice the onion’s sweetness starting to come out, which is exactly what you want. Then, add the minced garlic and grated ginger, and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 2: Now, it’s time for the spices! Add the whole Scotch bonnet pepper (remember, just poke it once with a knife), ground allspice, smoked paprika, and cinnamon to the pot. Stir constantly for about 30 seconds to a minute. You’re toasting the spices in the oil, which really wakes up their flavors and fills your kitchen with the most amazing aroma. This step is quick but makes a world of difference.
Step 3: Add the cubed sweet potatoes and chopped red bell pepper to the pot. Stir everything together so the vegetables are nicely coated in the spiced oil. Cook for another 3–4 minutes, letting the sweet potatoes just begin to soften at the edges. This quick sauté helps them hold their shape better once the liquid is added.
Step 4: Pour in the coconut milk and vegetable broth, then add the rinsed black beans and the bay leaves. Give everything a good stir, scraping the bottom of the pot to lift any stuck-on bits of flavor. Bring the stew to a lively simmer, then immediately reduce the heat to low, cover the pot, and let it cook gently for 20–25 minutes.
Step 5: After 20 minutes, check the sweet potatoes—they should be tender enough to pierce easily with a fork but not completely falling apart. The stew should have thickened slightly. If it seems too thin, you can simmer it uncovered for another 5–10 minutes. Remove the pot from the heat. Fish out the Scotch bonnet pepper and the bay leaves and discard them.
Step 6: Stir in the fresh lime juice—this is non-negotiable for that final bright, zesty kick. Taste the stew and season generously with salt and black pepper. The salt will make all the flavors pop. Let it sit for 5 minutes off the heat before serving. This rest allows the stew to come together perfectly. Ladle into bowls and garnish with a handful of fresh cilantro and sliced scallions.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 5 days.
- Freezer: Portion into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months.
- Reviving: Reheat gently on the stove, stirring occasionally. Add a splash of broth or water if too thick.
Serving Suggestions
Complementary Dishes
- Fluffy coconut rice — The slight sweetness and creamy texture are a dream with the spiced stew. Just cook your rice with coconut milk instead of water.
- Fried plantains — Their caramelized sweetness provides a wonderful contrast to the savory, spicy notes of the stew. A little goes a long way.
- Simple avocado salad — Creamy avocado slices with a squeeze of lime and a pinch of salt add a cool, fresh element that balances the heat.
Drinks
- Ice-cold ginger beer — The spicy-sweet fizz cuts through the richness of the coconut milk and complements the ginger in the stew beautifully.
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes are a fantastic palate cleanser between bites.
- Homemade sorrel drink — If you want to keep the Caribbean theme going, this hibiscus-based drink is tart, spiced, and wonderfully refreshing.
Something Sweet
- Pineapple upside-down cake — The caramelized pineapple and buttery cake feel like a tropical vacation on a plate, a perfect sweet ending.
- Coconut flan — Silky, creamy, and infused with coconut, it’s a lush dessert that echoes the flavors in the stew without being too heavy.
- Mango sorbet — Light, fruity, and vibrant, it cleanses the palate and provides a burst of freshness after the hearty meal.
Top Mistakes to Avoid
- Mistake: Chopping the Scotch bonnet pepper. Unless you want an intensely fiery stew, keep the pepper whole! Poking it allows the flavor and a controlled amount of heat to infuse the broth. I’ve messed this up before too… and let’s just say it was a very memorable meal.
- Mistake: Overcooking the sweet potatoes. You want them tender but not mushy. If they cook for too long, they’ll disintegrate into the stew, making it too thick and starchy. Check them at the 20-minute mark.
- Mistake: Skipping the lime juice at the end. That final hit of acidity is what balances the richness of the coconut milk and the sweetness of the potatoes. Without it, the stew can taste a bit flat and one-dimensional.
- Mistake: Using light coconut milk. For the creamiest, most luxurious texture, full-fat coconut milk is essential. Light coconut milk will make the stew taste watery and less indulgent.
Expert Tips
- Tip: Make a double batch and freeze half. This stew freezes exceptionally well for up to 3 months. Let it cool completely, then portion it into airtight containers for future easy dinners. It’s a lifesaver on busy nights.
- Tip: For a deeper flavor, toast whole spices. If you have whole allspice berries, toast them in a dry pan for a minute until fragrant, then grind them yourself. The flavor is so much more vibrant and complex than pre-ground.
- Tip: Add greens for extra nutrition. Stir in a couple of large handfuls of chopped kale or spinach during the last 5 minutes of cooking. They’ll wilt perfectly into the stew, adding color and nutrients.
- Tip: Let the stew rest before serving. Giving it 5–10 minutes off the heat allows the flavors to meld together and the stew to thicken up to the perfect consistency. Patience is a virtue here!
FAQs
Can I make this stew in a slow cooker?
Absolutely! Sauté the onions, garlic, and spices on the stove as per the recipe to build that flavor base. Then, transfer everything (except the lime juice and garnishes) to your slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours, until the sweet potatoes are tender. Stir in the lime juice and garnishes just before serving.
How can I make this stew spicier?
If you love heat, you have a few options. You can chop the Scotch bonnet pepper and add it (be careful, it’s very hot!), add a extra pinch of cayenne with the other spices, or serve the stew with a bottle of hot sauce on the side so everyone can adjust to their own preference.
What can I use instead of Scotch bonnet pepper?
A habanero pepper is the closest substitute in terms of flavor and heat. If you want less heat, use a single jalapeño (seeds removed for mild, seeds in for more kick) or simply use 1/2 to 1 teaspoon of cayenne pepper, adjusting to your taste.
Is this stew freezer-friendly?
It sure is! This is one of my favorite meals to stash in the freezer. Cool it completely, then store it in airtight containers, leaving a little space for expansion. It will keep well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Can I add protein like chicken or shrimp?
Of course! For chicken, add 500g of cubed, boneless chicken thighs when you sauté the onions and cook until no longer pink. For shrimp, add 400g of raw, peeled shrimp during the last 5-7 minutes of cooking, just until they turn pink and opaque.
Caribbean Sweet Potato Stew
Make this easy Caribbean Sweet Potato Stew for a hearty, plant-based meal. Full of flavor and ready in under an hour. Get the simple recipe now!
Ingredients
For the Ingredients
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2 tbsp coconut oil
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1 large yellow onion (diced)
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4 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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1 Scotch bonnet pepper (whole (or 1/2 tsp cayenne pepper))
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2 tsp ground allspice
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1 tsp smoked paprika
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0.5 tsp ground cinnamon
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2 large sweet potatoes (about 1.2 kg, peeled and cubed)
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1 red bell pepper (chopped)
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400 ml canned coconut milk (full-fat for creaminess)
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500 ml vegetable broth
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400 g canned black beans (rinsed and drained)
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2 bay leaves
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1 lime (juiced)
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Salt and black pepper (to taste)
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Fresh cilantro and sliced scallions (for garnish)
Instructions
-
Start by heating the coconut oil in your large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent—this should take about 5–7 minutes. You’ll notice the onion’s sweetness starting to come out, which is exactly what you want. Then, add the minced garlic and grated ginger, and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.01
-
Now, it’s time for the spices! Add the whole Scotch bonnet pepper (remember, just poke it once with a knife), ground allspice, smoked paprika, and cinnamon to the pot. Stir constantly for about 30 seconds to a minute. You’re toasting the spices in the oil, which really wakes up their flavors and fills your kitchen with the most amazing aroma. This step is quick but makes a world of difference.02
-
Add the cubed sweet potatoes and chopped red bell pepper to the pot. Stir everything together so the vegetables are nicely coated in the spiced oil. Cook for another 3–4 minutes, letting the sweet potatoes just begin to soften at the edges. This quick sauté helps them hold their shape better once the liquid is added.03
-
Pour in the coconut milk and vegetable broth, then add the rinsed black beans and the bay leaves. Give everything a good stir, scraping the bottom of the pot to lift any stuck-on bits of flavor. Bring the stew to a lively simmer, then immediately reduce the heat to low, cover the pot, and let it cook gently for 20–25 minutes.04
-
After 20 minutes, check the sweet potatoes—they should be tender enough to pierce easily with a fork but not completely falling apart. The stew should have thickened slightly. If it seems too thin, you can simmer it uncovered for another 5–10 minutes. Remove the pot from the heat. Fish out the Scotch bonnet pepper and the bay leaves and discard them.05
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Stir in the fresh lime juice—this is non-negotiable for that final bright, zesty kick. Taste the stew and season generously with salt and black pepper. The salt will make all the flavors pop. Let it sit for 5 minutes off the heat before serving. This rest allows the stew to come together perfectly. Ladle into bowls and garnish with a handful of fresh cilantro and sliced scallions.06
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