This sweet potato stew is unbelievably good! Softened sweet potato and lentils simmer in a ginger, lime, and coconut milk-infused broth for one palate pleasing meal!
This post may contain affiliate links. See my disclosure policy.
Why You’ll Love My Sweet Potato Stew
- Sweet potatoes take center stage. And I for one can’t get enough sweet potatoes in the fall and winter! They’re naturally sweet, perfectly tender, and soak up all the delicious flavors in this broth.
- It’s a hearty, plant-based meal. In addition to the sweet potatoes, green lentils add protein and fiber, while kale brings a pop of green and even more nutrients.
- The broth is uniquely delicious. The combination of creamy coconut milk with minced garlic, ginger, warming spices, and lime juice is so darn good you’ll want seconds!
If my classic beef stew and lentil soup had a baby, and that baby was born in India, it would be this sweet potato stew. 😂
This amazing pot of goodness is filled with generous chunks of tender sweet potatoes, softened green lentils, and hearty kale all simmered in a flavorful, warming, curry-like broth. And what I love most is that the chunkiness makes it feel like a stew, but the ease of digestion keeps it soup-forward.
The curry-infused broth might remind you of my chickpea curry or coconut curry chicken. But this recipe is more ginger-forward with a little extra kick from the red pepper flakes, which balances the sweetness from the sweet potatoes. Long story short, let’s just call it the most delicious vegetarian stew you’ll ever eat! And honestly, it’s one recipe that I could happily eat day after day.
Sweet Potato Stew Ingredients
- Sweet potatoes: I’m using orange-fleshed sweet potatoes, though you could use any variety, as well as yams.
- Green lentils: I prefer green lentils in this stew as they hold their shape after simmering and are a nice contrast to the orange color in the sweet potatoes. You could use also use brown lentils, which are similar to green lentils in texture, or even red lentils if you’re okay with them breaking down into a softer texture and creamier stew.
- Staple aromatics: Yellow onion, garlic, and fresh ginger give this soup sooo much flavor. Fresh ginger is especially important for it’s bright, slightly peppery warmth. And you guys know I love anything with ginger!
- Spices and seasonings: You’ll use a mix of ground cumin, coriander, turmeric, cinnamon, red pepper flakes, salt, and black pepper.
- Vegetable broth: This creates the base of the stew and provides the cooking liquid for the lentils. If you’re not vegetarian, you could swap in chicken broth as well.
- Coconut milk: Used canned, full-fat coconut milk for the creamiest broth. If you want to save some calories, you could use light coconut milk, but the stew won’t be quite as rich and silky.
- Kale: I always love adding leafy greens to stews, and kale is a wonderful option for fall and winter.
- Lime juice and cilantro: The finishing touches that add freshness and brightness. Lime juice and cilantro are a magical duo!
Find the printable recipe with measurements below
How To Make Sweet Potato Stew
First, cook the onion and spices. Add the onion to your pot and cook for 4 to 5 minutes, until softened. Then, add the garlic, ginger, cumin, salt, coriander, black pepper, turmeric, cinnamon, and red pepper flakes. Stir for another 30 seconds to bloom the spices and get your kitchen smelling sooooooo good.
Second, add the vegetables and liquid. Add the green lentils, sweet potato, vegetable broth, and coconut milk. Bring this blend to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Low, steady heat is best for maintaining those beautiful chunks. By the end, the lentils should be tender and the sweet potatoes are nearly fall-apart soft but still hold their shape.
Lisa’s cooking tip: Do check on the texture at the 25 minute mark, just to make sure you don’t overcook the sweet potatoes or lentils. Nobody likes mushy lentils, and you don’t want this veering into sweet potato soup territory! If you notice that your sweet potatoes are getting a bit too soft for your liking, you can always add them 5 minutes after adding the green lentils on your next batch.
Third, stir in the kale. Let it simmer for another 3 to 4 minutes until wilted. Then, finish it off by stirring in the lime juice and cilantro. Before serving individual bowls, I often garnish each bowl with a bit more chopped cilantro and lime juice, plus a sprinkle of black pepper for that extra kick of flavor!
Stew Adjustment Notes
- If you don’t like coconut milk: You can also use heavy cream for a very creamy and neutral soup base.
- If you don’t like kale: You can also use baby spinach. And really, any of your favorite leafy greens will work!
- Try not to use powdered ginger. This is one recipe that thrives on fresh ingredients. And powdered ginger just doesn’t compare to the bright, zingy flavor of fresh ginger. So grab a knob of fresh ginger! And if you have any leftover ginger you can make my ginger tea, ginger shots, or pickled ginger!
How To Store
I love meal prepping this sweet potato stew! The flavors meld beautifully as it sits and it’s equally, if not more delicious the next day!
- In the fridge: You can store this for 4 to 5 days in an airtight container in the fridge.
- In the freezer: I like to store this in my Weck jars or silicone Souper Cubes tray. If you store it in glass jars, just remember to leave an inch or so of space at the top for expansion. And for the Souper Cubes, I prefer using the 2-cup size for a single-serving portion.
- For reheating: If you froze the soup in a glass jar, let it thaw overnight in the fridge. Then, you can easily microwave it until warmed through. If you froze it in a silicone tray, you can add it to a bowl and microwave it or add it to a pot and reheat on the stovetop.
If you try this sweet potato stew, let me know how it turns out in the comments below! Your review will help other readers in the community. And make sure to try out all of my other sweet potato recipes. For more healthy food inspiration, join my free newsletter here.
Description
Video
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons finely grated fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon red pepper flakes
- 1 cup dried green lentils, rinsed
- 2 pounds sweet potatoes, peeled and diced into 1-inch pieces
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 4 cups chopped kale, stems removed (from about 1 bunch)
- 1 lime, juiced (about 2 tablespoons of juice) plus more for garnish
- ¼ cup roughly chopped fresh cilantro, plus more for garnish
Instructions
- Cook the onion and spices. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic, ginger, cumin, salt, coriander, black pepper, turmeric, cinnamon, and red pepper flakes. Stir for another 30 seconds to bloom the spices.
- Add the vegetables and liquid. Add the green lentils, sweet potato, vegetable broth, and coconut milk. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the sweet potatoes are nearly fall-apart soft but still hold their shape.
- Add the greens. Stir in the kale and simmer for another 3 to 4 minutes, until wilted.
- Finish it off. Remove from the heat and stir in the lime juice and cilantro.
- Serve. Ladle into bowls and garnish with extra cilantro, a squeeze of fresh lime, and an extra sprinkle of ground black pepper.
Lisa’s Tips
- This makes 5 servings of about 2 cups each.
- This stew is perfectly spiced for me, as written. But, if you’d like it extra spicy, you always can add a drizzle of chili crisp oil on top! This is the same oil I use in my Asian cucumber salad recipe.
- Recipe adapted from The First Mess.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Absolutely Fantastic! Thats how my vegetarian in-laws described it when i brought it over for them this morning. I have to say I loved it myself. The balance of fresh ingredients and spices is perfect for us. Ill definitely be making it again. really appreciated the tips.
Thanks for another great recipe! Joe. Seattle, Wa.
Thrilled to hear you loved this sweet potato stew, Joe!
I made this for Sabbath this week as we were blessed to harvest nearly 150# of sweet potatoes this year and was looking for something new to try. Hubby LOVED it, as did I…he said this is definitely a meal he wants in the rotation. Thank you!
Wonderful! I’m so happy you both loved it enough to want to eat it on repeat. :)
Delicious, complex flavors! …and my house smells wonderful. The only changes was that I added chicken breast (chunks) as today was the ‘use by’ date and added an extra 2 cups of chicken bouillon. I seared the chicken first, removed it from the pot, added it back with the liquids step, then followed the recipe as given. Oh, and had red lentils on hand so used those. I definitely recommend preparing all before cooking. Lots of ingredients so it’s a weekend recipe, …NOT a quick recipe for sure. I like the chicken for the extra protein. To reduce calories from fat, I MIGHT try it without the coconut milk and taste it first. Btw, The highest rated yet well-priced coconut milk I could buy was a “Product of Thailand” named “Grace” found in Isle w/Asian products.
Happy to hear you enjoyed this sweet potato stew! And yes, it does take some time to simmer on the stove, but definitely worth it in the end. Enjoy!
Hi Lisa, I made the Sweet Potato Stew today and I must say it is so so delicious. I loved it!!
The flavors were amazing. I wish the kale would have been a little more wilted but next time I will simmer a little longer. Thank you so much for such tasty and simple ingredients t and easy to cook. Soups are great in my neck of the woods.
Thank you so much.
Jane
Happy to hear you enjoyed this sweet potato stew so much, Jane! It’s definitely time to make the best of soup season!
Just finished making this and it’s absolutely delicious. Great fall recipe. Has just the right amount of spice.
I’m so glad you enjoyed this sweet potato stew, Susan!
So delicious! I love the flavors in this stew. It is very hearty and comforting for the winter months!
Happy to hear you loved this stew, Jeanne!
Just finished making it. Totally yummy! Thanks for the recipe! <3
Yay! I’m so glad you’re loving this recipe, Susan!
Love this recipe- it’s going to be a winter favorite! I must have chosen a less fat version of the coconut milk because it wasn’t as creamy looking but absolutely the best tasting.
So happy you loved it, Trish! And yes, if you use full-fat coconut milk it’ll end up a little thicker. Enjoy!
This is easily one of our favourite recipes now! It was so delicious, flavourful, and easy to make. You did it again, Lisa!
Yay, I’m so thrilled you loved it, Grace! It’s one of my personal favorites as well. :)
I’m looking forward to making this today, and was wondering if I can use puy lentils or French lentils? Also black lentils? Thanks!
Hi JoAnne – Yes, any of those lentils work. Enjoy!
Another winner from Lisa! This was simple to make, and rich in flavor. I did not alter the recipe in any way. My family really enjoyed this stew. I served it with homemade sourdough bread a friend had recently given me…yum! A couple days later I used the stew as a base for my fried eggs, so delicious!!! It easily elevated my breakfast and it’s been on repeat for me this week…lol! We can’t get enough of your recipes. My question is, when does the next cookbook come out???
Aww, thanks so much, Corinna! I’m happy to hear you loved this one. :) It’s been on repeat in my house the past few months as well, especially as it just makes me feel good! And I’d love to start working on a new cookbook in the future. Stay tuned! ;)
I made the recipe exactly as decribed and it was so delicious and the house smelled wonderful. All of the flavors blended so nicely, but also each flavor could be tasted. The stew was creamy and yummy; we topped it with extra fresh cilantro and lime juice. I’m sure the ‘how to freeze’ tip helped some, but there was none leftover after dinner and making lunches the next day. On day two, I did add a little more vegetable broth to thin it our a bit, but that is not a complaint. My husband chose to ladle it over rice for his lunch and he said it was great. This is definitely on my list of ‘comfort foods’. Thanks so much
You know it’s a good one when there is none left over! Glad everyone enjoyed this sweet potato stew, Julia!
This is delicious! I didn’t have lentils on hand so I used chicken thighs and we loved it! I’ll try it with the lentils next time but definitely versatile if you don’t have them! Thank you Lisa! Xoxo
Great idea for adding protein to this stew! Enjoy, Denise!
This stew was SO good. Flavorful, filling and full of goodness! It’ll be on repeat all fall and winter. I love that it is quick and easy to make too!
Thrilled to hear you loved this sweet potato stew so much, Lindsay!
I followed the recipe exactly and it was amazing! The flavors blend so well, yet you can taste each one. Fresh cilantro and lime juice on top just before serving takes it over the top! There’s no need to freeze because it won’t last long, but I did end up adding extra vegetable broth on day 2 because it had thickened quite a bit (not a complaint, I prefer more stew than soup consistency). My husband ladled some over rice to take for lunch the next day. Not only will I make this again, I can’t wait to make it again when my kids come home for Thanksgiving.
Thank you for another wonderful recipe.
Thrilled to hear you loved everything about this stew, Julia! I’m sure it also tastes amazing served over rice since it has a curry-like broth. I’m excited for your kids to try this during Thanksgiving as well!
This was delicious & my toddler loved it too!
Aw, I’m so glad this sweet potato stew was a hit, Danica!
Lisa this is delicious! While I comment on your YouTube posts frequently, I’ll admit I’m bad about coming over here to write a review, but I just had to for this stew. The heartiness, the flavors and ease of making it are all perfect. I’m already looking forward to making it again, and it’s going to be on the menu for Thanksgiving. Thank you for another amazing recipe!
Hi Alison – Thanks for taking the time to comment on my website! I’m so glad you loved every little bit of this sweet potato stew, and I hope everyone also loves it for Thanksgiving dinner!
DELICIOUS!! Made this for “Meatless Monday” option. Will be making it on repeat for any day of the week :).
Wouldn’t change a thing. The spice combo is wonderful.
The perfect “Meatless Monday” dinner! I’m so glad you loved it, Deann.
I made this for dinner tonight and both my husband and I loved it! Initially I wasn’t sure about the spices but it turned out to be the perfect balance with the sweet potato.
I’m so glad you both enjoyed this sweet potato stew so much, Jamie!
Made this soup tonight. It was super easy. And very delicious and hearty. Plus I know it’s filled with good healthy ingredients. Really enjoyable.
It really is filled with wholesome and nutritious ingredients. I’m so happy you loved it!
Wow!!! This is such a delicious stew! Perfect Fall comfort food! I made a double batch! I’ll definitely make this again and again and again!!
Yay, so happy you loved it!
Fabulous and Frugal
I made this yesterday and both husband and kiddo loved it. This is a really special recipe. Tastes extravagant and filling.
Haha, I love that description! So happy the whole family loved it. :)
Delicious broth and stew overall. I like to pressure cook my lentils and unfortunately didn’t do that ahead of time so added a few other veggies in lieu of the lentils but know they would be excellent in the stew! Thanks for your wonderful reliable recipes Lisa!
Definitely give this a try with lentils next time. But glad you enjoyed this stew regardless, Deb!
Delicious! Perfect Sunday meal, added great northern beans and served with warm naan bread.
Sounds like the perfect meal combo, Ana. Enjoy!
This soup is a perfect combination of sweet and spicy! So nutritious with fiber and lentils for protein. This will definitely be an autumn staple.
I’m so glad you’re loving this sweet potato stew Susan!
One of the most amazings things I have ever eaten, not to mention prepared myself! Comfort food at its very best, healthy and so filling. I exchanged the full-fat coconut milk for a lean version (6% fat) and it was still great.
Isn’t the flavor just so amazing?! I’m happy to hear you love it too, Dominika. :)
Loved how simple, flavourful and nutrient dense this stew is. I made it with light coconut milk and it was still rich and creamy enough for my taste. Definitely a fall/winter staple!
Glad this still worked out with a lighter coconut milk, Sue!
Lisa, do you think cooked shrimp added would be good?
Thanks!
Hi Robin – Yes, I think shrimp would be a great addition for more protein. Enjoy!
This stew was delicious and so easy to make. I’ll be making it again.
Happy to hear this soup was a hit, Susan!
This recipe was easy to make and so delicious! I accidentally cooked it too long, but it was still very delicious. It just had less liquid than I believe it should have. Looking forward to trying it again cooked in the correct length of time. I’ll definitely keep this in rotation.
Oh no! Glad it still turned out great, though, Halena. Enjoy!
Simple, nutritious, and full of my favorite fall foods—sweet potatoes, kale, and lentils. And the flavors! The coconut milk and lime with those warm spices are so delicious. Keep the sweet potatoes diced a little larger for a nice, chunky bite. It’s beautiful to look at, too! We served it alongside a sliced, grilled New York strip. This one’s a keeper!
Thrilled to hear you’re loving this sweet potato stew so much, Christina! Sounds great alongside some grilled steak.
This recipe is so easy to make and very delicious. A very wholesome soup that will be on our rotation from now on. Love a good hearty soup.
Thank you
Thrilled to hear you enjoyed this sweet potato stew so much, Josie!
I just made this for tonight’s dinner. It is so tasty. I plan to add some chicken thigh pieces for additional protein and will enjoy it with a piece of hearty sourdough bread. Thanks for this delicious recipe.
So happy you loved it, Ursula!
Me and my husband loved this sweet potato stew.
Will be making this again.
Wonderful! I’m so glad you both enjoyed it!
My husband and I loved this stew. I substituted chicken bone broth for the veggie broth. When serving, I did sprinkle Chili Crisp on top for a great sinus opening! This will definitely be added to our favorite soup recipe rotation!
I’m glad you enjoyed this with a bit of chili crisp. It adds such a delicious flavor! Enjoy, Sandi!
Autumn is my favorite season and it’s soup/stew time!! I will be making this over the weekend and just shared it with our son in NYC who loves lentil! Thank you for a great recipe!!
You’re so very welcome, Maggie. I hope you enjoy it many times this fall and winter season.
This stew has a warm depth of flavors that say fall time. I will be keeping this recipe. I did not change anything but I did not add the kale in at the end as the flavor was already pretty complex. Prep time says 15 minutes but I think it took me that long just to peel the potatoes and cut them up :) I think it took me about 40 minutes to prep everything. A great fall recipe that goes beyond the usual simple fall soup.
Thrilled to hear you loved everything about this sweet potato stew, Bonnie! It really is the perfect fall dish.
Made this the same day I received the emailed recipe. It is delicious! A total comfort food. Loved the sweet potato with coconut and ginger combo. I substituted spinach for the kale since it’s what I had on hand. I also transferred it to a crock pot once cooked. I was worried about it turning into mush but it didn’t. Held up all day.
I’m so glad you enjoyed this sweet potato stew so much, especially in the Crockpot, Paula!
The flavors in this soup were spot on! I have already made this recipe twice since I received it via e-mail and it will become a regular in our home.
The only thing I changed the second time around was cooking the lentils for around 20 minutes before adding the sweet potato, as I had to add time the first go round for the lentils to cook, which made the sweet potatoes quite soft.
Thank you for creating and sharing this delicious recipe.
I’m so glad you’re loving this stew so much, Roxanne!
This was so flavorful, delicious, and healthy! Will be making again, thanks for a great recipe!
Oh yay! Happy to hear you loved this stew so much, Brenda.
Think I could swap the sweet potato for butternut squash?
Hi Kelcey – I think that could work (and would be so delicious!).
I would love to add this to my favorites but it’s not working. I click on the “heart” while signed in to my account but it doesn’t add it; help.
Hi Cathy – Please email Lisab@downshiftology.com, and we’ll help you from there!