Receta Sweet Potato and Black Eyed Peas

by Daniel Saraga

• Substitute toast with rice crackers for gluten-free dipping. 1 large sweet potato
• 1 can black-eyed peas, drained and rinsed
• 1/8 tsp sea salt
• 1 tbsp brown sugar

Peel and chop sweet potato into 1 inch chunks and boil for about 15 minutes until fork tender. Drain and allow to cool for at least five minutes.

In a food processor, combine and mix all ingredients until smooth. Serve warm.

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