Black-Eyed Peas and Sweet Potato Stew

"Just a recipe I made up one cold day when I wanted a hearty, homemade stew (comfort food!) It was really good, so I shared it with a few friends. One friend called it: "Keisha's Mom's Black-Eyed Peas and Sweet Potato Stew" - adding my daughter's name. Sounds impressive! (This friend has made it more often than I have!) I like it because of the interesting taste and texture of the whole, fresh's great to have in the fall."
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Ready In:
1hr 30mins




  • Rinse black-eyed peas in colander (to clean), then drain.
  • Add enough water to cover beans in 3 quart vessel.
  • Boil, then turn down to medium-low heat for 30 minutes (cook until tender).
  • Keep on lower heat and add onions, garlic, parsley, celery (if desired) and seasonings.
  • Add tomatoes, and sweet potatoes.
  • Cook for another 15 minutes, or until sweet potatoes are tender.
  • Other suggested ingredients for variation are: 1 can of corn, chopped red bell peppers, or a few hot peppers.
  • You can also add olive oil and/or a dash of vinegar for added flavor.
  • Serve with, or over brown rice-- with corn bread on the side!

Questions & Replies

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  1. What a tasty, healthy stew! I followed Kendra's suggestions and added heaping spoonfuls of the spices, and it had a great kick. Works great with brown rice - Thanks!
  2. I really enjoyed this unusual recipe. Very creative. I didn't change a thing. Great job Suzanne!
  3. I followed the recipe to the dot, and it turned out to be an decent dish but missing some more flavor. If I make it again, I would double all the spices.
  4. Absolutely Fantastic! This soup is so much more than the sum of it's parts. Instead of making a grain on the side, I dumped a cup of dried barley into this stew, but otherwise, kept it exactly the same. The success of this dish for lunches will put it into heavy rotation in my house.



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