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sweet potato black eyed peas

Hearty Sweet Potato Black Eyed Peas Stew

A nutritious and vibrant stew combining sweet potatoes and black-eyed peas. It's quick enough for busy weeknights, packed with healthy ingredients, and bursting with comforting, savory flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish, Soup, Stew
Cuisine: Comfort Food, Southern, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

Produce & Base
  • 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
Pantry & Liquid
  • 2 cans black-eyed peas 15-ounce each, rinsed and drained
  • 1 can diced tomatoes 14.5-ounce, undrained
  • 1 cup vegetable broth
Seasoning and Garnish
  • 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

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. Serve: Ladle the sweet potato black eyed peas into bowls and garnish with fresh cilantro before serving.
    Fresh cilantro

Notes

For an extra layer of flavor, try roasting the sweet potatoes before adding them to the pot. For a creamier stew, mash a small portion of the cooked sweet potatoes and black-eyed peas against the side of the pot.