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Caribbean Squash and Sweet Potato Stew

Sweet potatoes

The healthful vegetables in this Caribbean Squash and Sweet Potato Stew needs little seasoning to make a delicious healthy main dish.


3 medium onions, finely sliced
1 cup water or vegetable broth
1 clove garlic, minced or pressed
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground allspice
1 16-ounce can tomatoes
1 small butternut squash (about 1 1/2 lbs.), peeled, seeded, cut into small chunks
1 pound sweet potatoes, peeled and cut into small chunks
Pepper to taste
1 16-ounce can black beans, drained
2 sprigs parsley, finely chopped, for garnish
1 to 2 limes, cut in wedges, for garnish


Saute onions in water or basalmic vinegar.

Add remaining ingredients, except black beans, parsley, limes.

Cover cook on medium low heat until squash and potatos are cooked, about 20 minutes.

About 10 minutes before serving, add black beans and cook to heat through.

Serve over rice, with parsley sprinkled over top for garnish, and a squeeze of lime.

Nutrition Information

Recipe makes 4 servings.

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