Sweet Potato & Peanut Stew

Dive into a world of bold flavors and nourishing ingredients with Big Horn’s Sweet Potato & Peanut Stew. It’s is not just a meal; it’s a celebration of flavors, a hearty embrace on a chilly day.

Crafted with care and culinary finesse, this stew is a tantalizing fusion of wholesome components that promises a bowl of taste and comfort!


  • 2 TBSP Big Horn UP or Garlic Olive Oil
  • 1 Yellow Onion, Finely Diced
  • 2 Garlic Cloves, Finely Minced
  • 5-6 Medium Carrots, Peeled and Chopped into 2″ Pieces
  • 4 Medium Sweet Potatoes, Peeled and Chopped into 2” Pieces
  • 1/4 TSP Each, Salt & Pepper
  • 3 TBSP Yellow Curry Paste
  • 1 TBSP Turmeric
  • 3 TBSP Peanut Butter
  • 1 13.5 OZ Can Coconut Milk
  • 3 Cups Low Sodium Broth
  • 1 Cup Black Beans, Rinsed and Drained
  • Optional Toppings: Chopped Peanuts, Sriracha


Step 1: Sauté garlic and onions in oil, salt, and pepper and until onions are translucent, roughly 3-4 minutes.

Step 2: Add curry paste and turmeric and sauté for another minute.

Step 3: Next, add coconut milk and broth and increase heat to high. Once broth begins to boil, reduce heat to a simmer.

Step 4: Add carrots and sweet potatoes and cover with a lid for 12-14 minutes or until vegetables are tender but not mushy.

Step 5: Add peanut butter and stir well to incorporate well. For a thicker consistency, remove half of sweet potatoes, purée, and add back to stew.