You need this Black Eyed Peas Sweet Potato Salad recipe in your life. It’s Southern inspired, mildly sweet and loaded with fiber, this delicious dish is perfect to make for your next barbecue, pot luck or Sunday dinner.
Sometimes I’ll have a big bowl of this as a meal but sometimes I top this with a few big chunks of sizzling, smokey bacon (here’s how to cure and smoke your own bacon at home). It’s also the perfect side for fried chicken. Make this a few days in advance and the flavors will really soak into the black eyed peas and sweet potatoes. Fresh herbs and scallions add a powerful flavor punch and brightness to this salad.
My Vidalia Onion Upside Down Cornbread recipe would be delicious with this salad.
- 1 pound of black eyed peas
- ½ an onion (not chopped)
- 1 tablespoon of salt
- 1½ pounds of sweet potato
- 3 tablespoons of vegetable oil
- 3 Scallions, chopped
- ¼ cup fresh chopped chives and parsley
- ½ teaspoon of salt (adjust the salt to your taste)
- ½ cup rice wine vinegar
- 2 Tablespoons of honey or agave nectar
- 2 tablespoons vegetable oil or avocado oil
- To cook the black eyed peas~ Use a deep pot and make sure the Black Eyed peas are covered with about 4 inches of water. Add half an onion and salt. Bring to a boil and turn down to a low simmer. Cook for about 45 minutes until the peas are tender. Drain the beans, discard the onion and let cool.
- Cut the sweet potatoes into ¼ inch dice. Toss with vegetable oil and bake at 350 Degrees for about 15 minutes until they are tender. Set aside to cool
- Toss the sweet potatoes, black eyed peas, scallions and herbs together
- For the dressing put salt, honey or agave nectar and rice vinegar in a bowl and whisk to combine. drizzle in canola oil while beating with a whisk. You can also shake it all up in a jar to blend the dressing.
- Pour the Dressing over the salad and stir gently. Refrigerate overnight. Stir gently again before serving. Serve cold or at room temperature.
Black Eyed Peas Sweet Potato Salad