sweet potato peanut stew in orange pan with rice and cabbage salad in background

Sudanese sweet potato, spinach and peanut stew

Delicious and hearty, this Sudanese-inspired sweet potato, spinach and peanut stew makes a great vegetarian meal. Easy to turn into a hidden vegetable dish.
Course Main Course
Cuisine International, Vegan
Keyword sweet potato and peanut stew
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Mandy Mazliah


  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves of garlic finely chopped
  • 2 tbsp tomato purée
  • 4 medium sweet potatoes peeled and chopped into bite-size pieces
  • 400 g tinned chopped tomatoes
  • 500 ml boiling vegetable stock
  • 100 g spinach leaves shredded or use frozen
  • 120 g peanut butter I use the sugar and salt free kind
Metric - US Customary


  1. Heat 1 tbsp olive oil in a large saucepan over a medium heat.

  2. Add a chopped onion and cook for 10 minutes, stirring often, until soft.

  3. Add 2 cloves of chopped garlic, stir, and cook for a further 1-2 minutes.

  4. Add 2 tbsp tomato purée, four chopped sweet potatoes, a 400g tin of chopped tomatoes and 500ml of hot vegetable stock.

  5. Stir well, bring the boil, then cover and reduce the heat. Simmer for 15 minutes or until the sweet potatoes are cooked through.
  6. Add 100g shredded or frozen spinach and 120g peanut butter and stir well. Cook for 5 more minutes.

  7. Serve with rice or bread or a sorghum porridge to make it really authentic.
  8. This dish keeps well so can be made in advance and also freezes well*.

Recipe Notes

*Defrost in the fridge or at room temperature as the sweet potato breaks down if you defrost in the microwave.