Smoky Sweet Potato and Tahini Stew

This Smoky Sweet Potato and Tahini Stew is packed full of flavor and is absolutely delicious. I have served this hearty stew for many people and trust me when I say, people will come back for more. I’ve added tahini into this stew and I truly love what it adds to this recipe. This stew is creamy and smoky…which is such a wonderful combination.

There’s also a little element of heat to this stew, so if you’re not into that, then omit the jalapeno and cayenne pepper. I love to top it with avocado and a little cilantro, which adds a great element of freshness. And a few handfuls of spinach or kale stirred in at the end is always a nice addition.

This is best served with a scoop of your favorite grain or even some freshly baked bread.  If you’d like the stew more “soupy” then feel free to add a little more vegetable broth and/or coconut milk.

Similar to my cookbook, you can freestyle this soup and make it your own in different ways.

Here are some other ways to freestyle it:

• use fresh flat leaf parsley instead of cilantro
• use a tablespoon or two of peanut butter, almond butter, or another type of nut butter instead of tahini

Here are some other additions and ideas to consider:

• add a can of your favorite rinsed beans to make it more hearty
• stir in some greens such as kale, spinach, or swiss chard near the end
• add sautéed mushrooms or veggie sausage
• top or stir in a dollop of sour cream or plain yogurt
• for an additional kick, add a few dashes of hot sauce

Are there ways to veganize this recipe???

This recipe is naturally vegan.

Looking for other great soup or stew ideas? Give these delicious recipes a try! 

• Vegetable Lasagna Soup
• Butternut Squash and Lentil Stew
• Creamy Butternut Squash and Gnocchi Soup
• Smoky White Bean and Tomato Soup

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you love my Smoky Sweet Potato and Tahini Stew. The full printable recipe is below. Enjoy!

Get the Recipe: Smoky Sweet Potato and Tahini Stew

Yield: 5 servings

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

This Smoky Sweet Potato and Tahini Stew is packed full of flavor and is absolutely delicious. I have served this hearty stew for many people and trust me when I say, people will come back for more. This stew is creamy and smoky...which is such a wonderful combination.

5 from 2 reviews

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Ingredients

• 2 to 3 tablespoons coconut oil, or an oil of your preference
• 2 medium sweet potatoes, diced into 1/2 inch pieces (about 3 ½ cups)
• 1 medium yellow onion, diced
• ½ small green bell pepper, seeded and diced
• ½ small red bell pepper, seeded and diced
• 1 small jalapeno, seeded and minced (optional)
• 1 teaspoon ginger, finely grated
• 3 cloves garlic, minced
• 14.5 oz. can fire roasted diced tomatoes, or about 4 to 5 small roma tomatoes that have been seeded and diced into small pieces
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• ⅛ teaspoon cayenne pepper
• 4 ½ cups vegetable broth, or more if needed
• 2 tablespoons tahini, well stirred
• ½ to 1 cup unsweetened coconut milk, depending on how creamy you like it

Other Suggested Toppings:

• diced avocado
• A handful of roughly chopped spinach or kale stirred in at the end
• thinly sliced scallions
• cilantro
• your favorite grain

Equipment

• Large Pot or Dutch Oven
• Cutting Board
• Chef's Knife

Instructions

• Heat the coconut oil, over medium-low heat, in a large pot or Dutch oven. Add in the sweet potatoes, onion, bell peppers, and jalapeno. Sauté for 8 to 10 minutes or until your onions become translucent.
• Stir in the ginger, garlic, cumin, coriander, smoked paprika and cayenne pepper, and sauté until fragrant, a couple more minutes.
• Stir in the tomatoes and vegetable broth and cover the pot. Simmer until the sweet potatoes become really soft to the fork, about 25 to 30 minutes.
• In a small bowl, add the tahini and then add a ½ cup of the broth from your pot and stir it in well so that you have a smooth paste. This makes it slightly easier for the tahini to mix into your stew.

  Turn the heat to low. Stir the tahini mixture into your pot along with your coconut milk. Taste and add salt and pepper. Allow soup to simmer for an additional 5 minutes to let the flavors meld.
• This recipe doesn't call for it, but I like to either take a potato masher and mash the stew a couple of times with it or use my emersion blender just a little. Still leaving a chunky consistency. After having made this so many times, I realized that when a few of the chunks of potatoes are mashed, it adds to the creaminess of the stew. You could also let the soup simmer a little longer(which breaks the potatoes down more) and that will also do the trick, but to cut down on the time, that is what I like to do.
• If you're going to add any greens to your stew such as kale or spinach, stir them in now, so that they have 5 minutes or so to wilt.
• Ladle into bowls and add any toppings that you're using. Serve with whatever you're serving it with and enjoy!

Serving: 8ounces, Calories: 262kcal, Carbohydrates: 31g, Protein: 4g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 1030mg, Potassium: 482mg, Fiber: 5g, Sugar: 10g, Vitamin A: 14020IU, Vitamin C: 26mg, Calcium: 78mg, Iron: 2mg