Simple prep, surprisingly deep flavor—Backcountry Peanut Butter Sweet Potato Stew is for those nights when your stove is balanced on a flat rock and dinner still needs to feel like a reward.
Instant mashed sweet potatoes do the heavy lifting here, so you can skip peeling and long simmers and still end up with a thick, velvety pot in minutes. Stir in peanut butter and it melts into a nutty, rich base that’s hearty without being heavy in your pack. A small mix of warming spices brings an African-inspired vibe—earthy, gently spicy, and fragrant enough to drift past the tent line and make everyone wander over with a spoon.
It’s a true one-pot meal, which keeps cleanup to a quick scrape and a rinse while your water’s still hot. Bring it on backpacking trips when you want big energy from minimal ingredients, or keep it in the basecamp bin for a reliable vegan dinner after a long day outside. If you’re carrying extras, it welcomes chili flakes, chopped peanuts, or a squeeze of lime.
Backcountry Peanut Butter Sweet Potato Stew
Equipment
- Small camp pot
- spork or spoon
- measuring cup
Ingredients
- 2 cups water
- 1 packet instant mashed sweet potatoes about 4 oz
- 1/3 cup peanut butter
- 1 tbsp soy sauce
- 1 tbsp dried onion flakes
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper optional
Instructions
- Bring water to a boil in the camp pot.
- Reduce heat. Stir in instant mashed sweet potatoes until smooth.
- Add peanut butter, soy sauce, onion flakes, ginger, smoked paprika, garlic powder, and cayenne (if using). Stir until combined and creamy.
- Simmer for 1-2 minutes, stirring constantly. Remove from heat.
- Let sit 2 minutes to thicken. Serve hot in bowls or insulated mugs.