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Why You'll Love This slow cooker sweet potato and spinach stew for family suppers
- Easy to Make: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Customizable: You can easily modify the recipe to suit your family's tastes by adding or substituting different spices and ingredients.
- Nutritious: This stew is packed with vitamins, minerals, and antioxidants from the sweet potatoes, spinach, and other ingredients.
- Comforting: The combination of tender sweet potatoes, fresh spinach, and savory spices will leave you feeling warm and cozy inside.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for busy weeknights or special occasions.
- Slow Cooker Friendly: This recipe is designed specifically for slow cookers, allowing you to come home to a delicious, ready-to-eat meal.
- Family-Friendly: This recipe makes a large batch of stew that's perfect for feeding a crowd, and the leftovers can be refrigerated or frozen for later.
- Affordable: The ingredients for this recipe are relatively inexpensive, making it a great option for families on a budget.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, spinach, onion, garlic, and chicken broth. The sweet potatoes provide natural sweetness and creamy texture, while the spinach adds a burst of fresh flavor and nutrients. The onion and garlic add depth and complexity to the stew, and the chicken broth helps to bring all the flavors together. When selecting sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. For spinach, choose fresh leaves with no signs of wilting or browning. You can also use frozen spinach as a substitute, but be sure to thaw it first and squeeze out excess moisture.
How to Make slow cooker sweet potato and spinach stew for family suppers
Peel 2-3 large sweet potatoes and chop them into 1-inch cubes. Place the sweet potatoes in the slow cooker.
Heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 chopped onion and 3 cloves of minced garlic and sauté until the onion is translucent.
Add 2 cups of fresh spinach leaves and 4 cups of chicken broth to the slow cooker. Stir to combine.
Add 1 teaspoon of dried thyme, 1 teaspoon of paprika, and salt and pepper to taste. Stir to combine.
Cook the stew on low for 6-8 hours or on high for 3-4 hours.
Serve the stew hot, garnished with fresh herbs or a dollop of sour cream if desired.
Tips for Perfect Results
Choose fresh, flavorful ingredients to ensure the best results.
Cook the stew until the sweet potatoes are tender, but still retain some texture.
Add aromatics like onion and garlic to the pot for added depth of flavor.
Try different spice combinations to find the one that works best for you.
Choose a slow cooker that is large enough to hold all the ingredients and has a reliable temperature control.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Serve the stew with crusty bread or over mashed potatoes for a filling and satisfying meal.
Add some protein like chicken or sausage to make the stew a complete meal.
Common Mistakes to Avoid
-
Overcooking the Sweet Potatoes:
Fix: Check the sweet potatoes regularly during the last hour of cooking and remove them from the pot if they become tender.
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Not Browning the Onion:
Fix: Take the time to properly brown the onion before adding it to the pot, as this will add depth and complexity to the stew.
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Not Using Enough Liquid:
Fix: Make sure to use enough chicken broth to cover all the ingredients and leave some room for the stew to simmer and reduce.
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Not Seasoning Enough:
Fix: Taste the stew regularly and adjust the seasoning as needed to ensure the flavors are balanced and bold.
Variations & Substitutions
Replace the chicken broth with a vegan broth and omit any animal products to make the stew vegan-friendly.
Use gluten-free chicken broth and omit any gluten-containing ingredients to make the stew gluten-free.
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add some cooked sausage or bacon to make the stew more substantial and filling.
Use low-sodium chicken broth and omit any added salt to make the stew lower in sodium.
Cook the stew in a large Dutch oven or pot on the stovetop or in the oven for a one-pot meal.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent spoilage.
The stew can be stored in the refrigerator for up to 5 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you're ready to eat it, thaw the stew overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach as a substitute. Just be sure to thaw it first and squeeze out excess moisture before adding it to the stew.
Can I make this stew in a Dutch oven instead of a slow cooker?
Yes, you can make this stew in a Dutch oven on the stovetop or in the oven. Simply brown the onion and garlic, add the remaining ingredients, and simmer the stew until the sweet potatoes are tender.
How do I reheat the stew?
To reheat the stew, simply microwave it until hot and steaming, or reheat it on the stovetop over low heat, stirring occasionally, until warmed through.
Can I freeze the stew for later?
Yes, you can freeze the stew for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you're ready to eat it, thaw the stew overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
Can I make this stew in a Instant Pot?
Yes, you can make this stew in an Instant Pot. Simply brown the onion and garlic, add the remaining ingredients, and cook on high pressure for 20-25 minutes, followed by a 10-minute natural release.
Is this stew gluten-free?
Yes, this stew is gluten-free, as long as you use gluten-free chicken broth and omit any gluten-containing ingredients.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to suit your tastes. Some ideas include diced bell peppers, sliced mushrooms, or cooked sausage.
slow cooker sweet potato and spinach stew for family suppers
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 package frozen spinach, thawed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 1/4 cup coconut milk
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the sweet potatoes. Peel and cube the sweet potatoes into 1-inch pieces. Place them in the slow cooker.
- Step 2: Add the onion and garlic. Chop the onion and mince the garlic. Add them to the slow cooker with the sweet potatoes.
- Step 3: Add the spices and diced tomatoes. Add the cumin, smoked paprika, salt, and pepper to the slow cooker. Stir to combine. Add the diced tomatoes and stir again.
- Step 4: Add the spinach and chicken broth. Add the thawed spinach and chicken broth to the slow cooker. Stir to combine.
- Step 5: Cook on low. Cook the stew on low for 6 hours or high for 3 hours.
- Step 6: Add the coconut milk and olive oil. Stir in the coconut milk and olive oil. Cook for an additional 30 minutes.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make ahead: Prepare the stew up to a day in advance and refrigerate or freeze until ready to cook.
- Substitution: Swap the sweet potatoes for regular potatoes or carrots if desired.
- Pro tip: Use fresh spinach instead of frozen for a more vibrant color and flavor.
- Variation: Add some heat to the stew by adding a diced jalapeno or red pepper flakes.
- Nutrition tip: This stew is high in fiber and vitamins A and C, making it a nutritious and delicious option for a weeknight dinner.
