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Sweet Potato Stew

 Sweet Potato Stew
Beef broth and herbs pair nicely with the sweet potatoes' subtle sweetness in this hearty stew that's perfect for fall. I'm a happy camper spending my time in the kitchen creating delicious dishes like this. - Helen Vail, Glenside, Pennsylvania
4 ServingsPrep: 5 min. Cook: 35 min.


  • 1 can (14-1/2 ounces) beef broth
  • 3/4 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 216 calories, 7 g fat (3 g saturated fat), 52 mg cholesterol, 480 mg sodium, 19 g carbohydrate, 2 g fiber, 18 g protein.