Durham-Inspired Sweet Potato and Black-Eyed Pea Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

A hearty and flavorful stew combining sweet potatoes and black-eyed peas with warm spices, inspired by the regional flavors of Durham, NC. This southern-inspired vegan ready in about 50 minutes pairs cooked black-eyed peas, large, diced (1 cup) yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), peeled and diced into 1-inch cubes sweet potatoes
• 1 1/2 cups cooked black-eyed peas
• 1 large, diced (1 cup) yellow onion
• 3 cloves, minced garlic cloves
• 1 can (14.5 oz) diced tomatoes (canned)
• 3 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced yellow onion and sauté for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, and 1/4 tsp cayenne pepper. Cook, stirring, for 1 minute until fragrant.
3. Step 3: Add 2 diced medium sweet potatoes (about 1 lb), 1 can (14.5 oz) diced tomatoes with juices, 3 cups vegetable broth, and 1 1/2 cups cooked black-eyed peas. Stir to combine.
4. Step 4: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the sweet potatoes are tender and the stew thickens slightly.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, stir well, then ladle into bowls and garnish with 2 tbsp chopped fresh parsley before serving.