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Cozy Jamaican Sweet Potato Coconut Stew

Hey there, friend! Grab a mug of something warm and let's talk about comfort food. You know those dishes that just wrap you up like a cozy blanket on a chilly evening? This Jamaican Sweet Potato Coconut Stew is exactly that. It’s one of those recipes that instantly transports you with its vibrant colors and incredible aroma, filling your kitchen with the promise of something truly special.
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Cook Time 35 minutes
Course: Dinner, Main Course, Soup, Stew
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes Peeled and diced into bite-sized chunks
  • 1 can full-fat coconut milk (14 oz)
  • 1 medium onion Chopped
  • 2 cloves garlic Minced
  • 1 bell pepper bell pepper Chopped (any color works!)
  • 1 can black beans (15 oz), Drained and rinsed
  • 1 cup vegetable broth Or chicken broth, if you prefer
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • salt and pepper To taste
  • 2 tbsp olive oil
  • fresh cilantro For garnish (optional, but highly recommended!)

Equipment

  • Large Pot
  • Dutch Oven

Method
 

  1. Step 1: Grab a nice big pot or Dutch oven. Heat the olive oil over medium heat. Once it's warm, toss in your chopped onion and bell pepper. Sauté them for about 5 minutes, stirring occasionally, until they start to soften and become fragrant.
  2. Step 2: Stir in the minced garlic, ground ginger, cinnamon, and allspice. Cook for just another minute, stirring constantly. You'll know it's ready when the spices become wonderfully fragrant.
  3. Step 3: Add the diced sweet potatoes to the pot. Give everything a good stir so the potatoes are coated in those fragrant spices and sautéed veggies.
  4. Step 4: Pour in the creamy coconut milk and the vegetable broth. Stir it all up to combine. Bring the mixture up to a gentle boil over medium heat.
  5. Step 5: Reduce the heat to low, pop a lid on the pot, and let it simmer away. Cook for about 20-25 minutes, or until the sweet potatoes are nice and tender.
  6. Step 6: Stir in the drained and rinsed black beans. Season generously with salt and pepper to taste. Let it cook for just another 5 minutes or so, just long enough for the beans to heat through. Ladle the hot stew into bowls. If you like, sprinkle some fresh cilantro over the top for a burst of freshness. Serve immediately.

Notes

Substitutions & Additions: Proteins like shredded cooked chicken, cubed tofu, or shrimp can be added. Stir in a handful of spinach or kale during the last 5-10 minutes. Other veggies like carrots, celery, corn, or chickpeas can be added or swapped. For heat, add a pinch of cayenne pepper or a minced scotch bonnet or habanero pepper. Chicken broth or water can be used instead of vegetable broth. Kidney or cannellini beans can substitute black beans.
Tips for Success: Cut sweet potato chunks into roughly the same size (about 1-inch cubes) for even cooking. Don't rush sautéing onion and bell pepper and blooming the spices, as this builds the base flavor. Taste and adjust seasoning with salt and pepper. Chop veggies ahead of time for faster assembly. Mash a few sweet potato pieces against the side of the pot if you prefer a thicker stew.
How to Store: Store cooled stew in an airtight container in the refrigerator for up to 3-4 days. This stew freezes beautifully! Let it cool completely, then transfer to a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating. Gently reheat on the stovetop over medium-low heat, stirring occasionally, adding a splash of water or broth if too thick. Reheat individual portions in the microwave.