Black Eyed Peas Sweet Potato Salad
Welcome to the 2020 Juneteenth Cookout Takeover! I’m participating with a group of fantastic Black Food Bloggers to bring you some delicious recipes to help you celebrate and amplify black culinary creatives. You’ll find a HUGE list of recipe links at the bottom of this post!
You need this Sweet Potato and Black Eyed Peas Salad recipe in your life! Mildly sweet and loaded with fiber, this delicious dish is perfect for your Juneteenth celebration.
I’m a newcomer to celebrating Juneteenth. It’s not a holiday my family celebrated when I was growing up. None of us had heard about the significance of Juneteenth until the last decade or so. We definitely weren’t taught about it in school. Juneteenth, celebrated on June 19th, commemorates the emancipation of the last remaining enslaved African descendants in the United States more than two years after the Emancipation Proclamation officially ended slavery.
So let’s celebrate Juneteenth with a cookout, albeit a virtual one, and I’m bringing my sweet potato and black-eyed peas salad. A big bowl of this healthy salad is PERFECT as a meatless 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).
WATCH THE STEP BY STEP VIDEO FOR Sweet Potato and Black Eyed Peas Salad AND GET MORE HEALTHY SWEET POTATO RECIPES ON YouTube
While this salad is great to eat as soon as you make it this is also a fantastic make-ahead recipe. 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. It’s the perfect potluck barbecue side dish or Sunday dinner. Serve the salad at room temperature, hot or cold!
My Vidalia Onion Upside Down Cornbread recipe would be ABSOLUTELY DELICIOUS with this salad.
How to make this healthy sweet potato recipe
First, cook the black eyed peas or buy a can of cooked black-eyed peas if you want to. Canned beans are a great time saver when you’re in a hurry. If you are cooking the black eyed peas yourself be careful not to over cook them. You don’t want mushy peas in this recipe.
Roasted sweet potato cubes
The next step in this recipe is to peel your sweet potatoes and cut them into small cubes. Roasting the sweet potato cubes instead of boiling them concentrates the flavor and sweetness of the sweet potato. You can even leave the skin on the sweet potato if you like, the skin has lots of nutrients.
Make a simple honey and vinegar salad dressing
Dress this salad with honey or agave nectar, rice wine vinegar, and vegetable oil then toss it with lots of FRESH HERBS. Serve as a main dish or as a side to a batch of crispy fried chicken!
Black Eyed Peas Sweet Potato Salad
- 1 pound of black eyed peas
- 1/2 an onion not chopped
- 1 tablespoon of salt
- 1 1/2 pounds of sweet potato
- 3 tablespoons of vegetable oil
- 3 Scallions chopped
- 1/4 cup fresh chopped chives and parsley
- 1/2 teaspoon of salt adjust the salt to your taste
- 1/2 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 1/4 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 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 warm, cold or at room temperature.
Here’s a list of over 60 FANTASTIC Juneteenth recipes by Black food blogger.
A Girl Called Adri | Blackened Catfish
Beautiful Eats & Things | Spiced Grilled Peaches
Black Girls Who Brunch | Brown Butter Sweet Potato Cake
Brazilian Kitchen Abroad | Brazilian Collard Greens with Bacon
Britney Breaks Bread | Buttermilk Fried Chicken with Sour Cream and Honey Sauce
Brownbelle | Watermelon Hibiscus Whiskey Smash
Butter Be Ready | Chicken and Waffles
Chef and Steward | Watermelon and Feta Salad
Chef Curl Ardee | Honey and Butter Cornbread
Chenée Today | Lemon Icebox Pie
Christy Irene | Crawfish Etoufee
Collards Are The Old Kale | Guaymas Shrimp
Confessions of a clean foodie | Mint Peach Spritzer
Cooking to a T Jamaican | Beef Patties
Cooks with Soul | BBQ in Jar
Dash of Jazz | Golden Pineapple Pound Cake
Dish It With Tisha | Honey Jerk Shrimp
DMR Fine Foods | Blackberry Ginger Soda
Dom N’ The City | Pound Cake
Domestic Dee | Easy Berry Fruit Salad
Dude That Cookz | Cajun White Beans
Erique Berry Co | Three Green Summer Salad
Ethically Living | Vegan Jackfruit Jamaican Patties
Food Fidelity | Nigerian Beef Suya Skewers
Food Is Love Made Edible | Smothered Okra with Chicken & Sausage
FoodLoveTog | Braised Cabbage & Johnny cakes
Forks and Straws | Cassava Corn Waffles with Shrimp Creole
Geo’s Table | Curried Potato Salad
Gristle & Gossip | Sweet Potato Honey Cornbread Cake
Heal Me Delicious | Trinidadian Callaloo
Immaculate Ruému | Chin-Chin
Jamieson Diaries | Crockpot Smoked Red Beans
Kenneth Temple | Red Velvet Biscuit with BBQ Brisket
Kenya Rae | Pork free baked beans
Lenox Bakery | Sweet Potato Cheesecake
Maple Points | Peas & Rice – Guyanese Style
Marisa Moore Nutrition | Fresh Peach Iced Tea
Meiko and the Dish | Strawberry Cornbread Skillet Cobbler
Murielle Banackissa | Vegan Saka Saka (Congolese Cassava Leaf & Spinach Stew)
My Fabulous Food | Black eye peas with smoked turkey
Nik Snacks | Easy BBQ Pork Ribs
On Ty’s Plate | Watermelon Limeade
Open Invitation Entertainment | Coconut Collard Greens
Orchids + Sweet Tea | The Ultimate Vegan Mac + Cheese
Our Perfect Palette | Jollof Rice
Peaches 2 Peaches | Vanilla Cake With Caramel Poached Pears
Pink Owl Kitchen | Strawberry Buttermilk Biscuits
Razzle Dazzle Life | Southern Peach Cobbler
Rosalynn Daniels | Southern Tomato Pie
Savor and Sage | Black-Eyed Pea Salad
Savory Thoughts | Jus Citron (Haitian Lemonade)
Seasoned To Taste | Cajun Shrimp Deviled Eggs
Sense & Edibility | Blackberry Cobbler
Simply LaKita | Candied Yams
Slice & Torte | Fried Softshell Crab
Slight Kitchen Werk | Roasted Sweet Potato Salad
Sweet & Sorrel | Baked Jerk Chicken
Sweet Savant | Black Eyed Peas and Sweet Potato Salad
That Green Lyfe | Vegan Red Red Stew (Spicy Ghanaian Black-Eyed Peas) and Plantain
The Dana Renee Way | Sweet Potato Cornbread
The Hangry Woman | Jamaican Jerk Wings
The Hungry Hutch | Southern-Style Sweet Tea
The Kitchenista Diaries | Grilled Lemon Pepper Wings
The Vgn Way | Juneteenth Hibiscus Strawberry Vegan Ice Cream
This Worthey Life | Strawberry Soda
This African Cooks | Ghanaian kebabs Whole30 style
Vegan With Curves | Slow Cooker Black Eyed Pea Sweet Potato Soup
Whisk it Real Gud | Southern Sweet Potato Pie