Classic Sweet Potato Casserole

This sweet potato and coconut cream stew is a glowing shade of orange with big, vibrant bursts of green kale and okra. As always for taste we have kicked it up with our Cuca Salts for Veggies-a real flavour bomb!


600 gramssweet potatoes, cut into 3 cm chunks
200 gramsokra or green beans, halved
50 gramskale, roughly chopped
2 smallonions, 1 roughly chopped
5 cmginger, roughly chopped
3 clovesgarlic, roughly chopped
1 smallscotch bonnet chili
4 tbsptomato purée
¾ cupcrunchy peanut butter
2 tbspsunflower oil
2 tspcoriander seeds, toasted and crushed
2 tspcumin, ground
1 tspblack pepper, ground
½ cupcoconut cream
3 cupsvegetable stock
¼ tspCuca Salts for Veggies
coriander (to serve)
lime wedges (to serve)


  1. Put half the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.
  2. Heat a casserole dish over a medium heat and add sunflower oil.
  3. Fry the other half of onion with Cuca Salts for Veggies for 5 minutes until softened. Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.
  4. Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.
  5. Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes.
  6. Add okra and kale, cook for another 10 minutes with the lid off if you prefer a thicker sauce.
  7. Scatter the coriander to serve and adding a squeeze of lime as a garnish. You can serve it alongside rice or potatoes.