Georgia Sweet Potato and Black-Eyed Pea Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty stew combining sweet potatoes and black-eyed peas with smoky spices, inspired by Georgia's regional comfort foods. This american-inspired vegan (vegetarian) ready in about 70 minutes pairs dried black-eyed peas, water, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.

Prep: 10 min Cook: 60 min Serves 6 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup dried black-eyed peas and soak them in water overnight or for at least 6 hours. Drain and rinse again.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
  3. Step 3: Add 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp ground cumin, and 1/4 tsp crushed red pepper flakes to the pot. Cook while stirring for 1 minute until fragrant.
  4. Step 4: Add the soaked black-eyed peas, 3 cups vegetable broth, 4 cups water, and 2 diced medium sweet potatoes (about 1 lb peeled and cut into 1-inch cubes). Stir well.
  5. Step 5: Bring the stew to a boil, then reduce to a simmer and cover. Cook for 45-50 minutes until the peas are tender and sweet potatoes are soft.
  6. Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
  7. Step 7: Serve hot with crusty bread or over rice for a filling vegetarian meal.

Equipment for this recipe

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Frequently asked questions

How long does Georgia Sweet Potato and Black-Eyed Pea Stew take to make?

Total time is about 70 minutes (10 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Georgia Sweet Potato and Black-Eyed Pea Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black-eyed peas from drying out.

Can I substitute ingredients in Georgia Sweet Potato and Black-Eyed Pea Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Georgia Sweet Potato and Black-Eyed Pea Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Georgia Sweet Potato and Black-Eyed Pea Stew vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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