|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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