SD Sweet-potato hash

Sweet Potato Hash


3   medium sweet potatoes, peeled and cut into small cubes

1   green bell pepper, seeded and chopped

1   red bell pepper, seeded and chopped

1   cup chopped onion

3   tablespoons extra-virgin olive oil

1 1/2   teaspoons salt

1 1/2   teaspoons ground black pepper

1   teaspoon dried thyme

1/4   teaspoon garlic powder

1   (15.5-ounce) black-eyed peas, rinsed and drained


Preheat oven to 350°.

In a large bowl, combine sweet potatoes, peppers, onion, oil, salt, pepper, thyme, and garlic powder, tossing to coat evenly. Place vegetables on a baking sheet. BAKE for approximately 25 minutes, or until sweet potatoes and peppers are tender.

Add black-eyed peas to baking sheet, stirring gently to combine. Bake for 5 minutes. Serve hot. Credits: Chantel Lambeth

Serving Size:  4 to 6 servings

Cook Time: 30 minutes