Sweet Potato Stew Recipe

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Beef broth and herbs pair nicely with the sweet potatoes' subtle sweetness in this hearty stew that's perfect for fall. — Helen Vail, Glenside, Pennsylvania
TOTAL TIME: Prep: 5 min. Cook: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 35 min.
MAKES: 4 servings


  • 1 can (14-1/2 ounces) beef broth
  • 3/4 pound lean ground beef
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 small onion, finely chopped
  • 1/2 cup V8 juice
  • 2 teaspoons golden raisins
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • Pinch cayenne pepper

Nutritional Facts

1 each: 216 calories, 7g fat (3g saturated fat), 52mg cholesterol, 480mg sodium, 19g carbohydrate (9g sugars, 2g fiber), 18g protein.


  1. In a large saucepan, bring broth to a boil. Crumble beef into broth. Cover and cook for 3 minutes, stirring occasionally. Add the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until meat is no longer pink and potatoes are tender. Yield: 4 servings.
Originally published as Sweet Potato Stew in Taste of Home Ground Beef Cookbook 1999, p130

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als08 User ID: 5754528 107508
Reviewed Oct. 20, 2011

"I had some sweet potatoes to use up and stumbled upon this recipe. I wasn't sure if the flavors would blend well, but I was pleasantly surprised at how good the stew tasted. I will definitely make this again!"

wilcojen User ID: 1354504 83009
Reviewed Nov. 15, 2009

"My husband and I really enjoyed this, and it was so quick and easy."

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