This sweet potato and peanut stew recipe is a cosy addition to slow cooker season

Name: This sweet potato and peanut stew recipe is a cosy addition to slow cooker season
Total time: 4 h 20 min
Yield: 4 serving(s)
Ingredients: 2 x 400g tins chopped tomatoes; 4 cloves garlic, finely chopped; 125 g smooth peanut butter; 2 tbsp. tomato puree; 1 low-salt vegetable stock cube; 1 tsp. ground cumin; 1/2 tsp. ground coriander; 1/2 tsp. ground turmeric; 700 g sweet potatoes, peeled and cut into 2-3cm pieces; 1 large onion, chopped; 400 g can chickpeas; 5 cm piece ginger, peeled and grated; 1 cinnamon stick; 300 g rainbow Swiss chard, stems and leaves chopped, divided; 30 g roasted salted peanuts, chopped

A hands-off dinner we're adding to our weekly rotation.

By Tina Martinez, The GH Kitchen TeamPublished: 12 October 2026

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Bowl of hearty vegetable stew with greens, nuts, and spices on a blue background, accompanied by a silver spoon.

Mike Garten

Yields:

4 serving(s)

Total Time:

4 hrs 20 mins

Cal/Serv:

538

I’ll admit it: I used to be a slow cooker skeptic. To me, it meant flat-flavour stews and overcooked roasts—fine for convenience, but not exactly inspiring. Then I developed this sweet potato and peanut stew recipe.

At first glance, it didn’t seem like anything special: sweet potatoes, chickpeas, and a few pantry staples. But when you whisk together peanut butter, chopped tomatoes, and spices like cumin, turmeric, and coriander, magic happens. And as everything cooks in the slow cooker, the flavours meld into something rich and aromatic—the peanut butter melts into the sauce, the sweet potatoes turn creamy in texture, and the chickpeas soak up every bit of that savoury-sweet, lightly spiced broth. (You can cook it on high for 4 hours or low for 8 hours—and both versions turn out equally delicious.)

Just before serving, stir in chopped rainbow Swiss chard, which will wilt perfectly into the stew, and finish each bowl with a sprinkle of peanuts for crunch. It’s hearty and deeply comforting, with flavours that call to mind West African peanut stew and a cosy winter curry.

Now, I get it. The slow cooker isn’t only about convenience. It’s about giving good ingredients time to come together—and coming back to a meal that’s ready when you are. I’m officially converted.

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Ingredients

2 x 400g tins chopped tomatoes
4 cloves garlic, finely chopped
125 g smooth peanut butter
2 Tbsp. tomato puree
1 low-salt vegetable stock cube
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground turmeric
700 g sweet potatoes, peeled and cut into 2-3cm pieces
1 large onion, chopped
400 g can chickpeas
5 cm piece ginger, peeled and grated
1 cinnamon stick
300 g rainbow Swiss chard, stems and leaves chopped, divided
30 g roasted salted peanuts, chopped

Directions

1. Step 1In 6 litre slow cooker, whisk together tomatoes, garlic, peanut butter, tomato paste, stock cube, cumin, coriander, turmeric, 500ml water, and 1/2 teaspoon salt. Add sweet potatoes, onion, chickpeas with their liquid, ginger, and cinnamon stick. Cover and cook on high 4 hours or on low 8 hours.
2. Step 2In last 15 minutes of cooking, gently stir in Swiss chard stems; cook on high 5 minutes, then gently stir in leaves and cook 10 minutes more. Discard cinnamon stick. Serve in bowls, sprinkled with peanuts.

NUTRITIONAL INFORMATION (PER SERVING): About 538 calories, 22 g fat (3.5 g saturated), 0 mg cholesterol, 1,125 mg sodium, 69 g carbohydrates, 16 g fiber, 24 g sugar (0 g added sugar), 23 g protein

From: Good Housekeeping US

Tina Martinez

Food Producer

Tina Martinez (she/her) is the food producer for the Hearst Lifestyle Group. Her work for Good Housekeeping includes recipe development and testing as well as food styling. She also brings the Kitchen & Cooking Lab’s expertise to GH’s popular “I Tried It” series, where she tests viral recipes and food trends. She has worked in the food industry since 2007, with experience as a restaurant line cook, culinary educator, and food stylist for editorial, digital, and television platforms. Tina now lives in Westchester with her husband after leaving Brooklyn for a little more suburban greenery. When she’s not cooking, she enjoys discovering local breweries, hiking in national parks, and digging for treasures at thrift stores. Instagram: @tina.d.martinez TikTok: @tinadmartinez

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time