Jamaican Sweet Potato Stew
This hearty and flavorful Jamaican Sweet Potato Stew is loaded with chunky white sweet potatoes, cooked in a flavorful coconut vegetable broth with Jamaican flavors of thyme, scallion, allspice, and Scotch Bonnet pepper.
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Servings: 4 servings
Calories: 423kcal
Equipment
Ingredients
- 2 tablespoons olive oil or 1/2 cup vegetable broth
- 1 medium onion finely chopped
- 3 cloves garlic chopped
- 1 medium red bell pepper diced
- 2 stalks green onions chopped
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon parsley
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne pepper or your favorite cooking oil
- 1 medium sweet potato (batata) diced
- 1 1/2 cups cooked butter beans or 1-14 ounce can butter beans, rinsed
- 1 cup coconut milk or 1-15 ounce can
- 1 cup vegetable broth or 1 cup water and 1 vegan bouillon cube
- Salt to taste
- 1 cup leafy greens
Instructions
- Heat oil in a large pot over medium-high heat. Add onions and bell peppers, and cook until onions are soft, for about 3 minutes. Stir in garlic and spring onion and cook for 1 minute.
- Add green onions, thyme, dried parsley, allspice, cayenne pepper, sweet potato, and butter beans and stir to coat.
- Stir in coconut milk, vegetable broth, vegan bouillon and bring to a boil, then reduce heat to simmer for 20 minutes
- Stir in leafy greens and cook for about 4 minutes. Season with salt to taste if needed.
Nutrition
Calories: 423kcal | Carbohydrates: 65g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 0.04mg | Sodium: 752mg | Potassium: 807mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1893IU | Vitamin C: 51mg | Calcium: 66mg | Iron: 5mg