Name: Delish Crockpot Sweet Potato Stew Recipes
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 2 lbs sweet potatoes (peeled and diced); 1 can black beans (drained and rinsed); 1.5 cups vegetable broth; 1 cup corn (frozen or fresh); 1 tsp cumin; 0.5 tsp salt (to taste); 0.5 tsp black pepper (to taste)

This crockpot sweet potato stew is the kind of slow-simmered comfort food that feels like a warm blanket on a chilly night—rich, slightly sweet, and deeply savory all at once. It layers roasted aromatics, tender sweet potatoes, warming spices, and a splash of acidity so every spoonful has brightness and body. It’s easy to assemble in the morning and arrives at dinner time with cozy, developed flavors that taste like you spent hours fussing, when you really didn’t.

My husband is the official taste-tester in our house, and he announces his approval with a very specific grunt that now means “make this again.” Our toddler insists on calling it “orange soup” and will happily declare it dinner if we pair it with crusty bread. It’s become a weeknight lifeline—simple enough for a busy evening, but special enough that friends ask for the recipe when they visit. I once doubled the batch for a small dinner party and people kept sneaking back for seconds; that’s when I knew to always make an extra pot.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

Why You’ll Love This Delish Crockpot Sweet Potato Stew Recipes

– Hands-off cooking that builds flavor while you do other things—set it and forget it.
– Sweet potatoes hold their shape but become meltingly tender, giving the stew texture without turning to mash.
– Balanced sweet-savory profile: warming spices, a bright splash of acid, and a savory broth make every spoonful interesting.
– Extremely adaptable—easy to make vegetarian, add protein, or lighten up depending on pantry items.
– Freezer-friendly, so leftovers become instant weekday dinners.

Behind the Recipe

This stew started as a pantry-cleanup project and evolved into a standard because the slow cooker does the heavy lifting: the aromatics sautéed briefly, then low-and-slow heat lets the sweet potatoes soak up aromatics and broth without disintegrating. A couple of things tend to trip people up—adding too much liquid at the start can dilute flavor, and overcooking delicate add-ins (like greens or canned beans) will make them mushy. The little touches that lift it are a final splash of acid (vinegar or lime), a scattering of fresh herbs, and a short rest off the heat so flavors meld.

★Top Reader Reviews

This Crockpot Sweet Potato Stew is cozy and effortless—perfect for busy weeknights when you want comfort without fuss. The sweet potatoes break down nicely and the flavors are homey, though I bumped up the seasoning and added a squeeze of lemon to brighten it.

– Camila

Shopping Tips

– Produce/Fruit: Pick firm, dry sweet potatoes with smooth skins—avoid soft spots or sprouting. A mix of orange and purple varieties adds color and slightly different textures.
– Vegetables: Onion, carrots, and celery are classic aromatics; choose firm, crisp stalks and bulbs for the best base flavor.
– Canned Goods: Low-sodium broth and diced tomatoes (if using) give you control over salt and acidity—reach for no-salt-added versions if you plan to season later.
– Spices: Use fresh, fragrant ground spices like cumin and smoked paprika for depth; if your spice jars are years old, replace them for a brighter stew.
– Fresh Herbs: Parsley or cilantro added at the end brightens the whole pot—buy a small bunch and add just before serving for best flavor.

Prep Ahead Ideas

– Chop the onions, carrots, and celery the day before and store them in an airtight container or zipper bag in the fridge to save 10–15 minutes the next day.
– Peel and chop sweet potatoes up to 24 hours ahead; keep submerged in cold water in the fridge to prevent browning, then drain before adding to the crockpot.
– Measure out spices into a small bowl or bag so everything is ready to go; this keeps morning assembly painless.
– If you like, assemble the entire stew (except delicate add-ins like greens or cream) in a freezer-safe container and freeze; thaw overnight in the fridge before slow-cooking.

Time-Saving Tricks

– Use pre-chopped mirepoix from the grocery store or a food processor to speed up prep without losing flavor.
– Browning onions and garlic briefly in a skillet before loading the crockpot concentrates flavor—do this while you load other ingredients.
– Canned beans are a quick protein add-in; drain and rinse them to prevent excess starch clouding the broth.
– Pre-shredded rotisserie chicken is an easy shortcut if you want extra protein without cooking time.
– Letting the stew rest 15–30 minutes off heat makes it taste even better and simplifies serving if dinner timing is unpredictable.

Common Mistakes

– Overfilling the crockpot: it needs room to circulate heat; leave a couple inches of headspace for even cooking.
– Adding too much liquid at the start: you can always thin a stew, but it’s hard to concentrate a watery one—start conservatively and adjust toward the end.
– Overcooking delicate add-ins: greens, dairy, or beans can turn pasty if left in too long—stir these in during the last 15–30 minutes.
– Underseasoning: slow cooking can mute salt and acid, so always taste and adjust at the end—don’t forget a final squeeze of citrus or splash of vinegar to wake it up.
– I once accidentally added table sugar instead of brown sugar; it made the stew cloyingly sweet. Fixes include adding more acid (vinegar or lemon), more broth, or a handful of chopped tomatoes to rebalance.

What to Serve It With

– Crusty bread or a warm baguette for sopping up the broth.
– A simple green salad with a bright vinaigrette to cut the stew’s richness.
– Coconut yoghurt or plain yogurt dolloped on top if you want a cooling, tangy contrast.
– Steamed rice or quinoa for a heartier, grain-forward meal.
– For a dinner party, offer spicy condiments (chili oil or hot sauce) and fresh herbs so guests can customize bowls.

✔Tips & Mistakes

If your stew tastes flat, don’t panic—stir in a tablespoon of vinegar or a squeeze of lemon and a pinch of salt; both revive muted flavors. If the texture is too thin, simmer the stew uncovered for 20–30 minutes on the stove to reduce, or stir in a slurry of cornstarch and cold water and heat until thickened. And remember: slow-cooker times vary—check for tender sweet potatoes rather than relying strictly on the clock.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Leftovers will keep 3–4 days refrigerated; freeze in meal-sized portions for up to 3 months and thaw overnight before reheating gently on the stove.

✔Variations and Substitutions

– To make it vegan, use vegetable broth and skip any dairy finishes; coconut milk stirred in at the end gives a creamier, slightly sweet result.
– Swap white beans for chicken if you want more protein—shredded rotisserie chicken stirred in at the end warms through quickly.
– If you prefer more heat, add chopped chiles or a spoonful of harissa; smoked paprika can be used for a deeper, smoky backbone.
– Maple syrup or honey can stand in for brown sugar for a more natural sweetness, but add sparingly so the stew doesn’t become syrupy.
– Starchy roots like turnips or parsnips add complexity, but avoid using too many at once or they’ll compete with the sweet potato’s texture.

Frequently Asked Questions

Can I make this stew ahead and reheat it?

Yes—this stew actually benefits from sitting overnight because the flavors continue to meld. Reheat gently on the stove or in the microwave, and add a splash of broth if it seems too thick.

Is this recipe freezer-friendly?

Absolutely. Cool completely, then portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating; you may need to stir in a little extra liquid when warming.

My sweet potatoes fell apart—how do I prevent that?

Cut them into larger chunks and avoid overcooking—check for tenderness rather than relying solely on time. Also, add delicate ingredients later in the cooking process to preserve texture.

Can I make this on the stovetop instead of a crockpot?

Yes. Simmer gently in a heavy pot for 30–45 minutes until sweet potatoes are tender, stirring occasionally. Stovetop cooking gives you faster results and slightly more control over texture.

How can I add protein without changing the flavor too much?

Canned white beans or chickpeas are the easiest additions—they absorb flavor and add body. If using meat, shredded cooked chicken or turkey stirred in at the end keeps the stew moist without overpowering it.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!