I didn’t think I’d crave something like this. But here I was, hungry after a long walk in cold air, pulling sweet potatoes from the basket like they were gold. This Jamie Oliver sweet potato stew has that strange power—simple ingredients, soft textures, bold warmth. I didn’t expect it to hit so deep. Maybe it’s the parsley? Or just the way everything clings together, rich but not heavy. I made this on a weeknight and ended up scraping the pot clean. Twice. (inspired by Jamie Oliver)

Ingredients Needed

5.3 oz sweet potato, peeled and chopped into odd, soft-friendly shapes
1 medium onion, finely chopped—it’ll melt in, eventually
1 medium carrot, same deal—fine chops
1 red pepper, small, sweet, no seeds, diced
A handful of flat-leaf parsley, torn and chopped
Half a tablespoon of olive oil—not more, not less One tin of chopped tomatoes
(14 oz) 2 oz frozen peas—don’t overthink them

How To Make Jamie Oliver Sweet Potato Stew

Start with the sweet potato. Into boiling water it goes—nothing fancy. Just let it simmer until it gives in when you poke it. About 15 minutes. You’ll know. Drain it, set it aside. Try not to eat any. Harder than you’d think.
While that’s going on, grab your chopping board. Get everything else ready. Onion, carrot, red pepper. That earthy, grassy parsley. It smells like late spring.
Heat your olive oil in a medium pan—don’t rush it. Add the onion. Let it sit and sizzle for a while. You want soft, not burnt. 8 minutes, maybe 10 if you’re patient.
Then the carrot and pepper. Everything starts to look a little brighter. Stir, watch, listen. It should smell like the start of something.
In goes the tin of tomatoes. And here’s a trick—fill the empty tin halfway with water and pour that in too. About 200ml, roughly. Cover it. Let it all bubble on low heat for 25 minutes. Just… let it be. Do something else for a bit.
Now the finale. Sweet potato, peas, parsley. All in. Give it a stir, a moment to come together. The peas only need a minute. It’s more about bringing everyone into the same room than cooking.
Let it cool slightly. Taste it. You can leave it chunky—feels rustic, homely. Or mash it gently if that’s the comfort you’re after. Either way, it wraps around you like a thick scarf.

Why I Love This Recipe

It’s that feeling when you eat something and it reminds you of sitting by a fire, even if you’re just at your cluttered kitchen table. I made this when I was tired and didn’t want to think. But it surprised me. In that quiet, grounding kind of way. My kid loved it. I loved it. No complaints. Just silence and spoons.

Recipe Tips

Use chickpeas instead of peas if that’s what’s rolling around your pantry.
Want heat, A pinch of chili flakes or half a fresh chili—add early.
Mash half, leave half. That texture mix is everything.
Serve it with something that soaks up sauce—bread, rice, whatever’s on hand. Add a spoonful of tahini or yogurt if you want creaminess without cream.

How To Store This Jamie Oliver Sweet Potato Stew

At Room Temperature: Let it cool, then tuck it away within two hours. Don’t risk it.
In the Fridge: Airtight container. Three days, tops. It gets better on day two. Trust me.
In the Freezer: Cooled, sealed, labeled if you’re feeling organized. Good for up to three months. Defrost in the fridge overnight or… you know, wing it.
Reheating: Microwave works. So does a pot. Just go gentle. Stir often. If it thickens too much, add a splash of water.

Let’s Answer a Few Questions!

Can I make it spicy?
Absolutely. I usually do. Try a dried chili thrown in early, or something fresh at the end.

No peas for me—what now?
No problem. Use corn, edamame, chopped green beans. Even frozen spinach. It’s all fair game.

My stew’s too thin. Help?
Mash some of the sweet potato. Works like a charm. Or mix a bit of cornstarch with cold water and stir that in.

Skin on the sweet potato?
Yep. Scrub it well. It adds texture, color, and you get more fiber. Rustic vibes.

Is it vegan?
Yep. Not even a whisper of animal in this one.

Nutrition Facts (per serving)

Calories: 416
Carbs: 67g
Protein: 16g
Fat: 11g
Sugar: 10g
Fibre: 16g
Sodium: 1083mg

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Jamie Oliver Sweet Potato Stew

Course: DinnerCuisine: Briish

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

416

kcal

A cozy, veg-packed stew with sweet potatoes and tomatoes. Simple, soulful, and surprisingly filling.

Ingredients

5.3 oz sweet potato, peeled and diced
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 small red pepper, deseeded and diced A handful of parsley, chopped
1/2 tbsp olive oil
1 tin chopped tomatoes (14 oz)
2 oz frozen peas

Directions

Boil sweet potato until soft, around 15 mins. Drain.
Chop the rest of the veg and parsley.
Sauté onion in olive oil until soft (8–10 mins).
Sauté onion in olive oil until soft (8–10 mins).
Add carrot and pepper, cook 5 mins.
Add tomatoes + 200ml water.
Cover and simmer 25 mins.
Add sweet potato, peas, parsley.
Warm through.
Serve chunky or gently mashed. Eat warm. Feel better.

Notes

Use chickpeas instead of peas if that’s what’s rolling around your pantry.
Want heat, A pinch of chili flakes or half a fresh chili—add early.
Mash half, leave half. That texture mix is everything.
Serve it with something that soaks up sauce—bread, rice, whatever’s on hand. Add a spoonful of tahini or yogurt if you want creaminess without cream.