Spiced Southern Sweet Potato and Black-Eyed Pea Stew

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty stew combining sweet potatoes and black-eyed peas with warm spices, inspired by Southern flavors. This French recipe (vegetarian), ready in about 70 minutes, pairs sweet potatoes, black-eyed peas, dried, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 55 min Serves 4 Southern American cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 large (about 1 lb), peeled and cubed sweet potatoes
1 cup, soaked overnight and drained black-eyed peas, dried
4 cups vegetable broth
1 medium, diced yellow onion
3, minced garlic cloves
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper. Cook, stirring, for 1 minute until spices are aromatic.
Step 3: Stir in 2 large peeled and cubed sweet potatoes (about 1 lb) and 1 cup soaked and drained black-eyed peas. Cook for 2 minutes to coat with spices.
Step 4: Pour in 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 45-50 minutes until sweet potatoes are tender and peas are cooked through.
Step 5: Adjust seasoning if needed. Stir in 2 tbsp chopped fresh parsley before serving.