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Georgia Sweet Potato Stew

Enjoy the mix of this southern stew with tender sweet potatoes, corn, beans, and tomatoes. Easy to cook up in a crockpot or Instant Pot.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes

Equipment

  • Slow cooker

Ingredients

  • 1 medium onion chopped
  • 1 green bell pepper cored and chopped
  • 4 garlic cloves finely chopped
  • 1 medium sweet potato peeled and chopped
  • 1 28 oz can crushed tomatoes
  • 15 oz can black beans drained
  • 15 oz can kidney beans drained
  • 1 cup corn
  • 1 tbsp paprika
  • 1-2 tsp cumin
  • 2 tsp carob powder
  • 1 tsp ground coriander
  • 1 tsp salt or salt substitute
  • 1/2 tsp dried basil

Instructions

  • In a slow cooker or crockpot, combine the onion, green pepper, garlic, sweet potato pieces, and tomatoes (including their liquid).
  • Cover and cook on high for 3-5 hours until the sweet potato is tender. Time will vary, depending on the size of your sweet potato chunks and the density of the sweet potato.
  • Add the corn, bean, and seasonings and cook until the entire mixture is hot. Mix well. Serve immediately.

Notes

Instant Pot Cooking: Cook the mixture of onion, garlic, peppers, sweet potato and tomatoes on manual for 15 minutes. Release pressure. If sweet potatoes are not tender, seal the lid and cook for an additional 5 minutes. Add the beans, corn, and seasonings after the mixture is finished cooking.
Variations: Choose from garbanzos, red, or black beans in addition to the kidney beans. Or you could use 2 cans of tri-bean blend available in many grocery stores. I also like using 1/2 diced tomatoes and 1/2 crushed tomatoes.
Seasoning Options: For a spicier stew, you could add more cumin and use crushed garlic in place of chopped garlic. If you are on a sodium-restricted diet, use beans with no salt added. You could also use frozen corn in place of canned corn or salt-free canned corn.