Black Bean + Sweet Potato Stew

If I had to choose two songs, as the best songs, for singing in the car, I’d pick: Since You’ve Been Gone by Kelly Clarkson + Screaming Infidelities by Dashboard Confessional.

Don’t bother judging me, ok? These are not my two most favorite songs in the whole world, or favorite artists even. But these songs are really good for singing from your heart alone in your car.

If had to tell you a few foods I consider to be best friends I’d say chocolate and peanut butter (duh), corn bread and honey, black beans and sweet potatoes. Sweet potatoes are my best friend in this stew also.

Guess what!? This is a quick dinner! I got home from work at 6 and this was done a little after 7. Perfect for the friend date that was happening. I hope you guys make this this week. It’ll make getting your car stuck in the snow a little less awful, I promise.

Black Bean + Sweet Potato Stew
Recipe adapted from ReadyMade


  • 1 T canola oil
  • 2 sweet potatoes, peeled + chopped into 1-inch cubes
  • 1 onion, peeled and roughly diced
  • 1 red pepper, seeds removed and chopped into 1/2 inch pieces
  • 1 jalapeno, diced (more or less depending on the spice level ya’ want)
  • 1 clove garlic, minced
  • 1 T chili powder
  • 1 t cumin
  • 1 t cayenne pepper
  • 3 c vegetable broth
  • 1 (14.5 oz) can black beans, rinsed + drained
  • 1 (14.5 oz) can diced tomatoes with juices
  • 1 c frozen corn
  • juice from 1 lime
  • goat cheese, to serve


  1. Heat canola oil in a large, heavy-bottom stock pot over medium high heat. Add sweet potatoes, onion, red pepper, jalapeno and garlic, stirring to coat. Saute until onion and peppers are soft, about 4 minutes.
  2. Add spices and stir well. Reduce heat to medium, cover pot, and allow sweet potatoes to soften, about 7 to 8 minutes, stirring occasionally.
  3. When sweet potatoes are fork tender, add broth, beans and tomatoes. Bring to a boil, stirring and scraping the bottom of the pot to incorporate all of the goodness. Add frozen corn, reduce heat to a simmer, and cook for 15 more minutes.
  4. Before serving, stir in lime juice and season to taste with salt and pepper. Serve with a little bit of crumbed goat cheese on top and corn bread for dunking.

Another black bean + sweet potato recipe is right HERE.

12 thoughts on “Black Bean + Sweet Potato Stew”

  1. Yay! And yeah, both of those songs are oldies, but I still like to sing them now and then. 🙂 I’m glad you get me!

  2. Okay this is totally on my ‘to cook’ list for this week!!! I love sweet potatoes but had just reached that point of thinking i might have to let them go for a while due to a lack of new recipes, but this changes everything.

    p.s. I tracked down some root beer on a day trip to London the other week, so now can make your cake from a little while back as well, yippee! It sat in my bag all the way home just fizzing with excitement…!

  3. Awesome! I bet you’ll love it!

    And I’m super excited you found root beer! I still daydream about that cake. 🙂

  4. Okay, I know this is not a recent recipe of yours, but I still wanted to let you that I made the chili this weekend and it was wonderful! Packed full of healthy goodness and with the goat cheese…perfect.

    Maybe I need to make the cornbread too to go with it?

  5. Oh! I’m glad you liked it! I love it too. And it’s like a rainbow, even.

    I always think everyone should make corn bread. I can eat the whole pan myself. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *