Sweet Potato & Black Bean Crockpot Stew – Cozy, Hearty, and Effortless

This is the kind of meal that takes care of you. Sweet potatoes melt into a velvety base, black beans add substance, and warm spices make the whole kitchen smell inviting. You throw it all into the slow cooker and go about your day, then come back to a bowl that’s hearty, nourishing, and comforting.

It’s budget-friendly, weeknight-easy, and great for meal prep. Serve it with a squeeze of lime and something crunchy on top, and you’ve got a complete, feel-good dinner.

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Sweet Potato & Black Bean Crockpot Stew - Cozy, Hearty, and Effortless

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Ingredients

• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with their juices
• 3 cups low-sodium vegetable broth (plus more as needed)
• 2 tablespoons tomato paste
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander (optional)
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Juice of 1 lime (plus extra wedges for serving)
• 1/4 cup chopped fresh cilantro (optional)
• 2 tablespoons olive oil (optional, for sautéing)
• Toppings: diced avocado, Greek yogurt or sour cream, sliced green onions, tortilla chips, shredded cheese (optional)

Instructions

• Prep the vegetables. Peel and cube the sweet potatoes. Dice the onion and bell pepper, mince the garlic, and prep the jalapeño if using.Keep the pieces small and uniform for even cooking.
• Optional sauté for deeper flavor. In a skillet, warm the olive oil over medium heat. Sauté the onion and bell pepper for 4–5 minutes until softened. Add the garlic and spices (cumin, smoked paprika, chili powder, coriander) and cook 30 seconds, just until fragrant.This step is optional but adds richness.
• Load the slow cooker. Add sweet potatoes, black beans, diced tomatoes with juices, sautéed vegetables (if using), tomato paste, bay leaf, salt, pepper, and broth to the crockpot. Stir to combine and make sure the tomato paste dissolves.
• Set and cook. Cook on Low for 6–8 hours or High for 3–4 hours, until the sweet potatoes are tender and starting to break down.
• Finish and adjust. Remove the bay leaf. Stir in the lime juice and cilantro.If the stew is too thick, add a splash of broth. If it’s too thin, mash some sweet potatoes against the side of the pot to thicken.
• Taste and serve. Adjust salt, pepper, and lime to taste. Ladle into bowls and top with avocado, yogurt, green onions, tortilla chips, or cheese as you like.

What Makes This Special

This stew is simple to make but big on flavor. The sweet potatoes bring natural sweetness that balances smoky spices and tangy tomatoes.

Black beans make it filling without any meat, and the slow cooker gives everything time to mingle and soften perfectly. It’s a recipe that works for different diets, tastes great the next day, and doesn’t ask for much hands-on time.

Shopping List

• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with their juices
• 3 cups low-sodium vegetable broth (plus more as needed)
• 2 tablespoons tomato paste
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander (optional)
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Juice of 1 lime (plus extra wedges for serving)
• 1/4 cup chopped fresh cilantro (optional)
• 2 tablespoons olive oil (optional, for sautéing)
• Toppings: diced avocado, Greek yogurt or sour cream, sliced green onions, tortilla chips, shredded cheese (optional)

Instructions

1. Prep the vegetables. Peel and cube the sweet potatoes. Dice the onion and bell pepper, mince the garlic, and prep the jalapeño if using.

   Keep the pieces small and uniform for even cooking.

2. Optional sauté for deeper flavor. In a skillet, warm the olive oil over medium heat. Sauté the onion and bell pepper for 4–5 minutes until softened. Add the garlic and spices (cumin, smoked paprika, chili powder, coriander) and cook 30 seconds, just until fragrant.

   This step is optional but adds richness.

3. Load the slow cooker. Add sweet potatoes, black beans, diced tomatoes with juices, sautéed vegetables (if using), tomato paste, bay leaf, salt, pepper, and broth to the crockpot. Stir to combine and make sure the tomato paste dissolves.
4. Set and cook. Cook on Low for 6–8 hours or High for 3–4 hours, until the sweet potatoes are tender and starting to break down.
5. Finish and adjust. Remove the bay leaf. Stir in the lime juice and cilantro.

   If the stew is too thick, add a splash of broth. If it’s too thin, mash some sweet potatoes against the side of the pot to thicken.

6. Taste and serve. Adjust salt, pepper, and lime to taste. Ladle into bowls and top with avocado, yogurt, green onions, tortilla chips, or cheese as you like.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.

  Leave a little headspace for expansion. Thaw overnight in the fridge.

• Reheating: Warm gently on the stovetop over medium heat, adding splashes of broth or water to loosen. Microwave in 1-minute intervals, stirring between.
• Meal prep tip: Freeze without toppings, and add fresh lime, cilantro, and avocado when serving to keep flavors bright.

Benefits of This Recipe

• Hands-off cooking: Minimal prep, then the slow cooker does the rest.
• Nutritious and filling: Sweet potatoes offer fiber and complex carbs, while black beans add protein and more fiber.
• Budget-friendly: Uses pantry staples and affordable produce.
• Flexible: Easy to adjust heat, texture, and flavors.

  Works with what you have on hand.

• Great for leftovers: Flavors deepen after a day, making it even better the next time.

Pitfalls to Watch Out For

• Cut size matters: Very large sweet potato chunks can stay firm; aim for 1/2-inch cubes for even tenderness.
• Too much liquid: Slow cookers vary. Start with 3 cups broth; you can always add more at the end if needed.
• Under-seasoning: Beans and sweet potatoes soak up salt. Taste at the end and adjust salt and lime to make flavors pop.
• Skipping acidity: The lime at the end isn’t just garnish—it brightens the stew.

  Don’t skip it.

• Overcooking beans: If using canned beans, add them in the last 1–2 hours if you like them firmer. Otherwise, they’ll soften more, which can help thicken the stew.

Recipe Variations

• Chipotle heat: Add 1–2 teaspoons chopped chipotle in adobo for smoky spice.
• Coconut twist: Swap 1 cup of broth for full-fat coconut milk and add 1 teaspoon curry powder.
• Greens boost: Stir in 2 cups chopped kale or spinach during the last 20 minutes.
• Corn and quinoa: Add 1 cup frozen corn in the last hour. For extra body, stir in 1/3 cup rinsed quinoa for the last 1.5–2 hours on Low.
• Protein swap: Use pinto or kidney beans instead of black beans, or add cooked shredded chicken at the end if you’re not keeping it vegetarian.
• Spice profile: Try oregano and a pinch of cinnamon for a warm, earthy note, or add a splash of hot sauce for brightness.

FAQ

Can I make this on the stovetop?

Yes.

Sauté the aromatics and spices in a large pot, then add the remaining ingredients. Simmer covered over medium-low for 30–40 minutes, stirring occasionally, until the sweet potatoes are tender. Add lime and cilantro at the end.

How do I make it thicker?

Mash some of the sweet potatoes against the side of the pot, or blend 1 cup of the stew and stir it back in.

You can also cook uncovered for the last 20–30 minutes to reduce the liquid.

Is this recipe vegan and gluten-free?

Yes, as written it’s naturally vegan and gluten-free. Just check your broth and spices to ensure they’re certified if needed.

Can I use dried black beans?

You can, but cook them separately first. Slow cookers aren’t ideal for cooking beans from dry unless you pre-soak and ensure they are fully softened.

Use about 3 cups cooked beans to replace the canned beans.

What if I don’t have smoked paprika?

Use regular paprika plus a pinch of ground chipotle or a dash of liquid smoke. The smoky note is nice, but the stew will still be delicious without it.

How spicy is this?

As written, it’s mild. Jalapeño and chili powder add gentle warmth.

For more heat, keep the jalapeño seeds, add cayenne, or stir in hot sauce at the end.

What should I serve with it?

Warm tortillas, crusty bread, rice, or quinoa all work well. For toppings, try avocado, cilantro, green onions, yogurt, or crushed tortilla chips for crunch.

Can I prepare it the night before?

Yes. Add everything (except the lime and cilantro) to the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the base and cook as directed. If your insert is cold, add 15–20 minutes to the cook time.

In Conclusion

This Sweet Potato & Black Bean Crockpot Stew is the kind of low-effort, high-reward recipe that fits into real life. It’s cozy, hearty, and flexible enough to make your own.

Whether you’re feeding a family, stocking the freezer, or just craving a comforting bowl, this one earns a spot in the rotation. Keep the lime handy, pile on your favorite toppings, and enjoy every spoonful.