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Black Eyed Peas Sweet Potato Salad

Demetra Overton
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 10 servings


  • 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
  • Dressing
  • 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.