Sweet Potato Gumbo recipe

This meatless version of the traditional gumbo gets a healthy dose of hearty from sweet potatoes, black beans, and lots of spice. It's a slightly lighter version of a classic Cajun gumbo that can be enjoyed by even the pickiest eaters.


¼ cup vegetable oil
¼ cup flour
1 red onion, finely chopped
3 stalks celery, finely chopped
1 green bell pepper, finely chopped
2 red chili peppers, minced
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
1 (15-ounce) can diced tomatoes
2 cups chicken broth
1 cup sliced okra
1 cup cubed sweet potato
1 cup finely chopped green cabbage
1 cup cooked black beans
2 cups cooked white rice


1. Heat oil in a large pot over medium. Add flour, whisk to combine, and cook until nutty brown, 15 to 20 minutes, stirring. Add onion, celery, bell pepper, and chilies; cook until softened, 5 to 8 minutes, stirring. Add garlic, salt, thyme, oregano, and bay leaves; stir to mix well.

2. Add tomatoes and broth; bring to a boil over high heat. Add okra, sweet potato, cabbage, and beans; bring back to a boil, reduce to a simmer, and cook, covered, 30 minutes. Serve over rice.

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Published by Starsol