Wednesday, February 16, 2011

Sweet Potato and Black Eyed Peas

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
  1. 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.
  2. In a food processor, combine and mix all ingredients until smooth. Serve warm.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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1 comment:

  1. Just found your very-fun blog through the Foodie Blog Roll. Following on Facebook.


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