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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
1. 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.
2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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