Recipes and Cooking Sweet Potato Black Bean Stew 4.0 (42) 5 Reviews Forget that stick-to-your-ribs business. This stew guarantees energy in a bowl from the combined hint of sweetness, kick of spice, and splash of citrus. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 25 mins Cook Time: 15 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 tablespoon canola oil 2 medium sweet potatoes, peeled and cut into 1-inch pieces 1 medium red sweet pepper, seeded and cut into 1/2-inch pieces ½ cup coarsely chopped onion (1 medium) 1 fresh jalapeño chile pepper, chopped* 1 clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon cayenne pepper 3 cup vegetable broth 1 14.5 ounce can black beans, rinsed and drained 1 14.5 ounce can diced tomatoes, undrained 1 cup frozen whole kernel corn ¼ cup snipped fresh cilantro ¼ cup lime juice Salt Ground black pepper Shredded cheddar cheese Snipped fresh cilantro (optional) Directions In a large Dutch oven heat oil over medium-high heat. Add sweet potatoes, sweet pepper, onion, jalapeño pepper, and garlic. Cook about 4 minutes or until peppers and onion are tender, stirring occasionally. Stir in chili powder, cumin, and cayenne pepper; reduce heat to medium. Cook, covered, for 7 to 8 minutes or until sweet potatoes are tender, stirring occasionally. Add broth, beans, and tomatoes. Bring to boiling, stirring occasionally. Stir in frozen corn; reduce heat. Simmer, uncovered, for 15 minutes. Stir in 1/4 cup cilantro and lime juice. Season to taste with salt and black pepper. Top each serving with cheese and, if desired, additional cilantro. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Variation: To vary this dish, substitute kidney beans, pinto beans, or a mix of types for straight black beans. Try butternut or kobucha squash or yams for the sweet potatoes; add 2 chopped, canned chipotle peppers for a smoky hot flavor; and/or add a few squirts of Sriracha to amp up the heat. Rate it Print Nutrition Facts (per serving) 231 Calories 8g Fat 34g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 231 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 15mg 5% Sodium 708mg 31% Total Carbohydrate 34g 12% Total Sugars 7g Protein 11g Vitamin C 42.5mg 213% Calcium 191.8mg 15% Iron 2mg 11% Potassium 486mg 10% Folate, total 32.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.