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I’m loving this recipe! I’ve made it 2x so far and have another batch in the freezer. Thanks for the recipe!
Amy in MN
What happens when you take one of your favorite vegan stews and make it into a freezer meal?
THIS HAPPENS! Also: happy dancing happens.
This Spicy Sweet Potato Peanut Stew is just primed for its destiny as a freezer meal. The original version is packed with spicy-sweet flavors, tons of nutrition from those power veggies like kale and sweet potato, and the textural crunch of the peanuts is everything you could ever ask for. And this version maintains all those things we love about the original while also being mega-convenient.
How To Make Freezer Meal Sweet Potato Stew
Get all your stuff prepped and pop it in a freezer container! Easy. (I leave out the peanut butter, peanuts, and kale and add them after I’ve cooked it.)
And now, we are hungry, so we take that container out of the freezer, cook it up in the Instant Pot, and polish it off with the peanut butter, peanuts, and kale to give it that creamy, hearty texture.
This soup is forgiving and versatile – one of my favorite kinds of soup. If you like it thicker (I DO!) increase the amount of peanut butter and decrease your water. If you like it more soup-y, be generous with your liquids and enjoy your slurpy-delicious creation.
More spicy, less spicy, creamy or chunky texture… so many options here.
Did I mention that this is a FREEZER MEAL that is ready to go on a whim and also conveniently happens to be vegan? Yes. Love this one.
Check Out Our Video For How To Make Freezer Meal Sweet Potato Stew:
Freezer Meal Spicy Sweet Potato Stew
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Okay, YUMMMM. Freezer Meal Spicy Sweet Potato Peanut Soup! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS.
Ingredients
FREEZE TOGETHER:
- 3 cups chopped sweet potatoes, fresh or frozen
- 2 jalapeños, minced
- half of an onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- one 14-ounce can fire roasted tomatoes
- one 14-ounce can coconut milk
AFTER COOKING:
- 1/4 cup peanut butter
- 1/2 cup chopped peanuts
- 1–2 cups kale, chopped
- 1–2 cups water
Instructions
INSTANT POT: From frozen, 8 minutes on high pressure + 10 minutes natural release.
SLOW COOKER: From frozen, 5-6 hours on high.
FINAL STEP: Stir in peanut butter, peanuts, and kale. Add water to thin to desired consistency.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pressure Cook
- Cuisine: American
Keywords: freezer meal peanut stew, freezer meal sweet potato stew, sweet potato stew recipe
View original recipe here.
You might also like our freezer meals post.
I’m loving this recipe! I’ve made it 2x so far and have another batch in the freezer. Thanks for the recipe!
Excited to try this! Have you tried other butters in it?
We haven’t, but I feel like almond or cashew butter would be delicious!
So excited to try this in my NEW Instant Pot! Quick question though: I have read that cooking food from frozen in a slow cooker might be unsafe because food is kept at an unsafe range for too long. Is this not the case for the Instant Pot? (Excuse my COMPLETE ignorance with all this if the answer is obvious. :))
It is only in the instant pot for 15 minutes and it’s basically boiling in about 10- no food safety issues there. Two plus hours of being at room temperature is when you have to start worrying (refrigerators slow the growth of bacteria, heat speeds it, hot kills it). I also personally wouldn’t worry about food safety at all with this because it’s vegan and meat/dairy/eggs are really what you have to worry about spoiling.
I made this for the first time the other night and was really impressed! I only added about a 1/2 cup of water and I did add an extra dollop of PB so the texture was thicker. We ate this over jasmine rice and really enjoyed it. I’ll be keeping this one stocked in my freezer for busy days!
I’m loving this recipe! I’ve made it 2x so far and have another batch in the freezer. Thanks for the recipe!
I made this for the first time the other night and was really impressed! I only added about a 1/2 cup of water and I did add an extra dollop of PB so the texture was thicker. We ate this over jasmine rice and really enjoyed it.
We haven’t, but I feel like almond or cashew butter would be delicious!
Excited to try this! Question though: what is cooking time / instructions if I make this before freezing? (I.e. from room temperature) Has anyone tried it?
Agreed – what is the Crockpot cooking time for fresh ingredients thrown in?
Do you cook the sweet potato before freezing it?
Nope!
I want to try this recipe but I’m a meat eater would this bee good with some cubes chicken added? Anyone try it with meat? Need that extra protein lol
I’ve made this before with chicken – works great!
Promise, you actually WON’T drop dead if you don’t add meat to every meal 🙂 Worth trying as it’s written!
WOW, WOW, WOW. Such an easy and amazing option- great with spicy ‘tofu croutons’ and green onion on top. I added extra peanut butter powder for bonus flavor without excess additional fat.
This is delicious with sweet potato or butternut squash:) YUMMY
Just made this for meal prep lunches for the week. I am eating some right now, and had to comment.. it is so good!! I put it over (cooked separately) red quinoa, and definitely recommend it served that way. I can’t wait to eat it all week :). Also, I did not start from frozen so I did 7 minutes on high pressure in the Insant Pot and natural release for 10 minutes and it was perfect.
Has anyone just made this on the stovetop after freezing it? We don’t have an Instant Pot or a Crockpot due to storage (small apartment). We love the “regular” version and made the freezer version but I”m not sure how to cook it. Google says that 5-6 hours in a crockpot on high amounts to about 50 minutes on the stove simmer?
And I’m such a struggle bus! Did you all like thaw it out for awhile or something? How do you get this frozen chunk of stuff out of the bag?
THIS WAS SO GOOD! I prepped everything before leaving on vacation, then tossed it all in the instant pot straight from the freezer when I got home. What a great gift to give my future self! 😀
We’ve made the non-freezer version of this several times, and love it! The proportions seem different here – same amounts of tomatoes and coconut milk, but only 3 cups of chopped sweet potato. The other recipe calls for “3 large sweet potatoes”, which seems like it would make more than 3 cups. Is the difference intentional? Also, 2 jalapenos here vs. 1 in the other recipe.
How long for the non freezer version?
Hi, Jaclyn! You can find the original recipe here if you’re making everything from fresh. https://pinchofyum.com/sweet-potato-peanut-soup
I noticed this too. Seems a typo because if you read further down the recipe it says 3 cups sweet potato 🤷♀️ I was second guessing my proportions. Last time I made the make ahead version and loved it!!
A great veg forward recipe that didn’t send me running to the store! I made it on a whim I loved that nearly all the ingredients were pantry/grocery staples or shelf stable.
I added a bit of cayenne and some extra curry powder to give it extra umph!
this is soo cool! yum
I don’t usually leave reviews but this recipe is so awesome! So healthy & so quick and easy. I doubled it and made one for today (followed pressure cooker instructions but did 7 min) and froze one for later. Added shredded chicken to mine and served over rice. Thank you!
Hey there, Sarah! Love hearing this! So glad you enjoyed it.
Hello! If I wanted to add protein to this recipe and added about a pound of raw chicken breast to the freezer bag, do you think it would be necessary to increase the liquid? Would an increase in cook time due to chicken result in mushy sweet potatoes?
Hi, Sierra! We don’t think you’d need to add additional liquid if you added chicken, but you’d probably need to increase the time to 10 minutes in the Instant Pot. This will probably make the sweet potatoes softer though. We’d recommend cutting the chicken breasts into smaller cubes too if you end up adding it. Let us know how this goes for you! 🙂
Hello! I’m interested in making this for a friend who just had a baby. I can buy frozen, chopped kale here in NY – I’m wondering if I used the frozen kale, if it should be added at the beginning or still at the end. Also excited to try this recipe myself!
Hey there, Krista! We’d suggest thawing the kale a bit and stirring it in at the end.
Delicious! Even my picky eaters (read: my husband) liked this one!
Thanks for the entire freezer meal guide!
Do you think I can fully cook a batch and put the leftovers in the freezer?
Definitely!
Do you need to make any adjustments when doubling this recipie?
Nope, should be good to go!