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Recipe courtesy of Blue Mermaid

Show: Rachael Ray's Tasty Travels

Episode: Route 1A

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Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 6 servings

Level:: Easy

Ingredients

1 pound sweet potatoes, peeled and diced
1/2 Spanish onion, sliced
1/2 red bell pepper, diced
1 (12-ounce) can black-eyed peas, drained and rinsed
1 small clove garlic, chopped
2 tablespoons diced jalapeno pepper
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Directions

In a large pot, place peeled and diced sweet potatoes and fill with enough cold water to cover. Bring to a boil, reduce heat to a simmer, and cook the potatoes until soft, about 15 to 20 minutes. Drain and cool potatoes. In a large bowl, combine the cooled potatoes, onion, red pepper, peas, garlic, jalapeno, cilantro, and thyme. Season with salt and pepper and serve cold.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Sweet Potato Hash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 1 pound sweet potatoes, peeled and diced; 1/2 Spanish onion, sliced; 1/2 red bell pepper, diced; 1 (12-ounce) can black-eyed peas, drained and rinsed; 1 small clove garlic, chopped; 2 tablespoons diced jalapeno pepper; 2 tablespoons chopped fresh cilantro leaves; 1/4 teaspoon dried thyme; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper