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Sweet Potato Stew with Crusty Bread

Preparation: 20 mins

Cooking: 45 mins

Serves 4, costs under £4.00


  • 1 Onion (150g) (Medium)
  • 2 Sweet Potatoes (600g) (Medium)
  • 1 Garlic Clove (3g)
  • 2 Carrots (160g)
  • 1 Red Pepper (160g)
  • 1 Tablespoons Vegetable Oil (10g)
  • 1 Tins Chopped Tomatoes (400g)
  • 1 Tins Cannellini Beans (300g)
  • 1 Tins Red Kidney Beans (400g)
  • ½ Teaspoons Chilli Powder (2g)
  • 1 Mugs Water (260ml) (Boiling)
  • 1 Vegetable Stock Cube (0) (Reduced Salt)
  • ½ French Stick (200g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel the potatoes, onions, garlic and carrots. Chop the potatoes and carrots into cubes and slice the onions and peppers. Finely chop or crush the garlic.
  2. Heat the oil in a large pan, add the onion and chilli powder and fry until the onions are soft. Then add the garlic and red pepper and fry for a further 2 minutes.
  3. Add the potatoes, carrots and chopped tomatoes. Dissolve the stock cube in the water and then add the stock to the pan.
  4. Bring to the boil and then simmer for around 30 minutes. Meanwhile drain the kidney and cannellini beans and rinse with cold water.
  5. Add the beans to the pan and cook for a further 5 minutes until the potatoes have softened. A tablespoon of cornflour could be added if the stew needs to be thickened.
  6. Serve the stew with bread.

Nutritional Information