Caribbean Sweet Potato & Bean Stew

Caribbean Sweet Potato & Bean Stew

Caribbean Sweet Potato & Bean Stew

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Cook Time 5 to 6 hours

Prep Time 10 minutes


Makes 4 servings


2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 14 ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup slivered almonds, toasted*
Hot pepper sauce (optional)

*To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.


  1. Combine sweet potatoes, beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker. Cover; cook on LOW 5 to 6 hours or until vegetables are tender.
  2. Adjust seasonings and serve with almonds and hot pepper sauce, if desired.

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