Sweet Potato and Black-Eyed Pea Stew with Smoked Paprika

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

A comforting vegan stew featuring tender sweet potatoes and black-eyed peas simmered with smoked paprika and fresh herbs for a smoky depth. This african-inspired new year (vegan) ready in about 45 minutes pairs sweet potatoes, black-eyed peas, olive oil 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.

Prep: 15 min Cook: 30 min Serves 4 African cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tsp smoked paprika and 1 tsp ground cumin, cooking for 1 minute until spices release their aroma.
  3. Step 3: Add 2 peeled and cubed medium sweet potatoes, 1 cup diced tomatoes, and 3 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
  4. Step 4: Add 1 1/2 cups cooked black-eyed peas, 1 1/2 tsp salt, and 1 tsp black pepper. Continue simmering for another 10 minutes until sweet potatoes are tender and stew thickens slightly.
  5. Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving. Adjust seasoning to taste and serve warm with rice or crusty bread.

Frequently asked questions

How long does Sweet Potato and Black-Eyed Pea Stew with Smoked Paprika take to make?

Total time is about 45 minutes (15 min prep + 30 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 Sweet Potato and Black-Eyed Pea Stew with Smoked Paprika?

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 sweet potatoes from drying out.

Can I substitute ingredients in Sweet Potato and Black-Eyed Pea Stew with Smoked Paprika?

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 Sweet Potato and Black-Eyed Pea Stew with Smoked Paprika for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sweet Potato and Black-Eyed Pea Stew with Smoked Paprika vegan?

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

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