Recipe courtesy of Blue Mermaid
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 pound sweet potatoes, peeled and diced
  • 1/2 Spanish onion, sliced
  • 1/2 red bell pepper, diced
  • 1 (12-ounce) can black-eyed peas, drained and rinsed
  • 1 small clove garlic, chopped
  • 2 tablespoons diced jalapeno pepper
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Directions

In a large pot, place peeled and diced sweet potatoes and fill with enough cold water to cover. Bring to a boil, reduce heat to a simmer, and cook the potatoes until soft, about 15 to 20 minutes. Drain and cool potatoes. In a large bowl, combine the cooled potatoes, onion, red pepper, peas, garlic, jalapeno, cilantro, and thyme. Season with salt and pepper and serve cold.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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