Name: Hearty Vegan Sweet Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil; 1 medium onion, chopped; 1 stalk celery, diced; 1–2 carrots, peeled and chopped; 4 garlic cloves, minced; 3 fresh thyme sprigs (or 1 tsp dried thyme); 1 (15 oz) can white beans, drained and rinsed; 2 cups cubed sweet potatoes; 2 cups cubed russet or Yukon gold potatoes; 4 tbsp tomato paste; 3 tbsp all-purpose flour (or gluten-free flour); 2 tsp herb seasoning (such as an all-purpose blend); 1 tsp smoked paprika; 1 tsp sea salt; 1 (28 oz) can tomato sauce or diced tomatoes; 3 cups vegetable stock; 1 tbsp vegan Worcestershire sauce (or tamari)

A cozy and nourishing one-pot wonder, this Hearty Vegan Sweet Potato Stew is everything I need when the weather turns chilly. Loaded with sweet potatoes, russet potatoes, white beans, and a medley of vegetables, it simmers in a flavorful tomato base for a comforting, filling dish that’s both wholesome and satisfying. I love how easy it is to pull together with pantry staples and fresh produce — the perfect recipe to keep me warm and nourished.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp extra virgin olive oil

1 medium onion, chopped

1 stalk celery, diced

1–2 carrots, peeled and chopped

4 garlic cloves, minced

3 fresh thyme sprigs (or 1 tsp dried thyme)

1 (15 oz) can white beans, drained and rinsed

2 cups cubed sweet potatoes

2 cups cubed russet or Yukon gold potatoes

4 tbsp tomato paste

3 tbsp all-purpose flour (or gluten-free flour)

2 tsp herb seasoning (such as an all-purpose blend)

1 tsp smoked paprika

1 tsp sea salt

1 (28 oz) can tomato sauce or diced tomatoes

3 cups vegetable stock

1 tbsp vegan Worcestershire sauce (or tamari)

Directions

I heat the olive oil in a large Dutch oven over medium-high heat. Then I add the onion and garlic, sautéing them until they’re fragrant and softened, about 1–2 minutes.

Next, I stir in the carrots, celery, herb seasoning, smoked paprika, salt, and tomato paste. I let everything cook for another 1–2 minutes so the vegetables get nicely coated and start to release their flavors.

I sprinkle in the flour and stir well to combine, cooking for another minute to thicken the base.

While stirring, I slowly pour in the vegetable stock to avoid lumps. Then I add the tomato sauce (or diced tomatoes), Worcestershire sauce, white beans, sweet potatoes, and russet potatoes.

I throw in the thyme and bring everything to a gentle simmer. Once it’s bubbling, I reduce the heat to low, partially cover the pot, and let it cook for about 20–25 minutes, or until the potatoes are fork-tender.

I stir occasionally to keep everything well mixed and to help the stew thicken. Right before serving, I remove the thyme sprigs.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 200 kcal per serving

Variations

Add greens: I like stirring in a few handfuls of kale or spinach in the last few minutes of cooking for an extra boost of nutrients.

Spice it up: For a kick, I add a pinch of red pepper flakes or a dash of hot sauce.

Change the beans: Instead of white beans, I sometimes use chickpeas or kidney beans for a different texture.

Grain boost: I’ve tried serving this over quinoa or brown rice when I want a heartier meal.

Coconut twist: A splash of coconut milk at the end adds creaminess and a subtle sweetness.

Storage/Reheating

This stew stores beautifully, which makes it great for meal prep. I keep leftovers in an airtight container in the fridge for up to 5 days. When I’m ready to reheat, I warm it on the stove over medium heat or pop it in the microwave until heated through. It also freezes well — I just make sure to cool it completely before storing it in freezer-safe containers for up to 3 months. A quick thaw overnight in the fridge and a reheat on the stove brings it right back to life.

FAQs

How can I make this stew gluten-free?

I simply use a gluten-free flour blend in place of the all-purpose flour. Everything else in the recipe is naturally gluten-free, so it’s an easy swap.

Can I use canned sweet potatoes instead of fresh?

I prefer fresh sweet potatoes for their texture, but canned can work in a pinch. I add them later in the cooking process since they’re already soft.

What kind of white beans work best?

I usually go for cannellini or navy beans because they’re creamy and hold their shape well. Great Northern beans are also a good choice.

Is this stew freezer-friendly?

Yes, I freeze portions in airtight containers for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge and reheat it on the stove.

Can I make this in a slow cooker?

Absolutely. I sauté the aromatics first, then transfer everything to the slow cooker. I cook it on low for 6–7 hours or high for 3–4 hours until the potatoes are tender.

Conclusion

This Hearty Vegan Sweet Potato Stew is a staple in my cold-weather meal rotation. It’s warming, nourishing, and packed with flavor — everything I crave in a comforting bowl of stew. Whether I’m cooking for myself or feeding a crowd, this one-pot wonder always delivers, and I love how flexible it is depending on what I have on hand. It’s the kind of recipe I come back to again and again.

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