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