Looking for a dish that’s as good for your body as it is for your taste buds? Sweet potato black eyed peas is the answer! This incredible recipe is a nutritional powerhouse, packed with vibrant flavors that will make your weeknight dinners a breeze. It’s quick enough for busy evenings, healthy enough to feel great about, and so flavorful you’ll be adding it to your regular rotation. For me, it’s a dish that reminds me of cozy Sundays, the kind where the kitchen smells amazing and everyone gathers around the table with happy anticipation.
Why You Will Love This Recipe
Growing up, Sundays were always special. My grandmother, with her infectious laugh and warm embrace, would often whip up dishes that filled our home with comfort and delicious aromas. One particular recipe, a hearty stew of sweet potato black eyed peas, became a signature. I remember her bustling in the kitchen, humming a tune as she chopped and stirred, and the joy on everyone’s faces when that steaming bowl was placed before them. It wasn’t just a meal; it was a memory, a tradition woven into the fabric of our family gatherings. This sweet potato black eyed peas recipe carries that same spirit – it’s simple, wholesome, and instantly transports me back to those cherished moments.
Ingredients
Here’s everything you’ll need to create this delightful sweet potato black eyed peas dish:
Produce:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced into 1/2 inch cubes
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Pantry:
- 2 (15-ounce) cans black-eyed peas, rinsed and drained
Step-by-Step Instructions for Making the Recipe
Follow these easy steps to prepare your sweet potato black eyed peas:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, diced sweet potato, and chopped red bell pepper. Cook for another 5 minutes, stirring occasionally.
- Pour in the diced tomatoes (with their liquid) and vegetable broth. Add the smoked paprika and cayenne pepper (if using). Season with salt and black pepper.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the sweet potatoes are tender.
- Stir in the rinsed and drained black-eyed peas. Cook for an additional 5 minutes to allow the flavors to meld.
- Taste and adjust seasonings as needed.
- Ladle the sweet potato black eyed peas into bowls and garnish with fresh cilantro before serving.
Hearty Sweet Potato Black Eyed Peas Stew
Ingredients
Equipment
Method
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.2 tablespoons olive oil, 1 large onion
- Add Vegetables: Stir in the minced garlic, diced sweet potato, and chopped red bell pepper. Cook for another 5 minutes, stirring occasionally.2 cloves garlic, 1 large sweet potato, 1 red bell pepper
- Simmer Sweet Potatoes: Pour in the diced tomatoes (with their liquid) and vegetable broth. Add the smoked paprika and cayenne pepper (if using). Season with salt and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for **15-20 minutes**, or until the sweet potatoes are tender.1 can diced tomatoes, 1 cup vegetable broth, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, Salt and black pepper
- Add Peas and Finish: Stir in the rinsed and drained black-eyed peas. Cook for an additional **5 minutes** to allow the flavors to meld and the peas to heat through. Taste and adjust seasonings as needed.2 cans black-eyed peas
- Serve: Ladle the sweet potato black eyed peas into bowls and garnish with fresh cilantro before serving.Fresh cilantro
Notes
Expert Tips for Best Results
For an extra layer of flavor in your sweet potato black eyed peas, consider roasting the sweet potatoes before adding them to the pot. Toss the diced sweet potatoes with a drizzle of olive oil, a pinch of salt, and a dash of smoked paprika, then roast at 400°F (200°C) for 15-20 minutes until slightly tender and caramelized. This step deepens their sweetness and adds a wonderful texture. Also, don’t be afraid to experiment with your spices! A pinch of cumin or a dash of chili powder can introduce even more complexity. For a creamier consistency, you can mash a small portion of the cooked sweet potatoes and black-eyed peas against the side of the pot – this will naturally thicken the stew without needing any added flour.
Serving Suggestions
This sweet potato black eyed peas recipe is incredibly versatile and pairs wonderfully with a variety of accompaniments. For a classic comfort meal, serve it over a bed of fluffy white or brown rice, allowing the grains to soak up all the flavorful broth. It’s also delicious alongside a slice of cornbread or a freshly baked biscuit, perfect for dipping. If you’re looking to add more greens, a simple side salad with a tangy vinaigrette would be a delightful complement. For an extra touch of freshness and a subtle crunch, consider topping your bowl with a dollop of plain Greek yogurt or sour cream, and a sprinkle of chopped green onions or a squeeze of fresh lime juice.
Conclusion
Sweet potato black eyed peas is more than just a meal; it’s an experience that nourishes both body and soul. This vibrant dish perfectly balances earthy, sweet, and savory notes, making it a truly satisfying option for any day of the week. Its ease of preparation, combined with its impressive nutritional profile, confirms its status as a must-have in your recipe collection. Whether you’re a seasoned cook or just starting your culinary journey, this recipe offers a delicious and healthy way to bring warmth and flavor to your table. Give sweet potato black eyed peas a try – you’ll be delighted by how quickly it becomes a cherished favorite in your home.
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