Source: Posted by LuAnn 7:13:48pm 4/11/03

This is a loose adaptation of a recipe found on the website which I prepared for supper last night. It was easy and very flavorful! You can't taste the sweet potato, but it gives the sauce a smooth rich texture and attractive golden color (not to mention the added beta-carotene)!

1 large sweet potato, unpeeled, pierced 2 or 3 times
1 cup water
3 (15 ounce) cans black-eyed peas, divided
1 tablespoon fresh lemon juice
2 teaspoons butter or vegetable oil
1 medium onion, chopped (1 cup)
2 cloves garlic, minced
2  to 3 teaspoons curry powder (to taste)
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup diced tomatoes (fresh or canned)
4 tablespoons snipped fresh cilantro, divided
Cooked rice

Microwave the sweet potato until tender, about 7 or 8 minutes. (You can start Step 2 while the potato cooks). Peel the baked sweet potato, cut in large chunks and place in a blender or food processor with 1 can of the black eyed peas, and the lemon juice; blend or process until very smooth. Set aside.

In a large skillet, heat the oil. Saut?the onion in the oil until tender. Stir in the garlic, curry powder, cumin, and chili powder; cook and stir for another minute or two. Stir in the potato mixture, the remaining 2 cans of peas, the tomato, and 2 tablespoons of the cilantro. Cook until the tomato is done, stirring occasionally to prevent sticking.

Just before serving, stir in the remaining 2 tablespoons of cilantro. Serve hot over cooked rice.