Black-Eyed Pea and Roasted Sweet Potato Salad

Ingredients

• 1 large ripe tomato, peeled seeded and chopped
• 1 clove garlic
• Juice of 1 lime
• 1 jalapeno pepper, seeded and roughly chopped
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon chili powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 5 cups peeled, cubed sweet potatoes (about 2 pounds of sweet potatoes)
• 1 1/2 tablespoons extra virgin olive oil
• 3 cups black-eyed peas (cooked from 1 1/4 cups dried, or use two cans, rinsed and drained)
• 1/2 cup chopped cilantro
• 1/2 cup minced red onion
• 1 teaspoon lime zest

Instructions

1. Heat the oven to 400 degrees.
2. Process first 9 ingredients (through black pepper) in a food processor until smooth.
3. Combine the sweet potatoes with 1 1/2 tablespoons of olive oil and spread in a single layer on a large baking sheet.
4. Shake a little salt on the potatoes and roast for about 25-30 minutes, or until just tender and starting to brown.
5. Remove from the pan and set aside to cool.
6. Combine the sweet potatoes, black-eyed peas, onion, cilantro, lime zest and dressing.
7. Season to taste with additional salt and/or lime juice.
8. The dressing makes quite a bit, but the black eyed peas seem to absorb.

By Jane MacDonald and Gloria Hart
Adapted from What Would Cathy Eat