Sweet Potato & Black-Eyed Pea Power Skillet

Cook Time: 30 minutes

Prep Time: 15 minutes

Serves: 2-3

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Ingredients

• 2 medium sweet potatoes, peeled and diced (about 3 cups)

• 1 tablespoon olive oil (divided)

• 1 cup canned black-eyed peas, drained and rinsed

• 2 cups fresh spinach

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon sea salt (or to taste)

• ¼ teaspoon black pepper (or to taste)

• Optional: red pepper flakes for heat

Instructions

1. Preheat the oven to 400°F.

2. Roast the sweet potatoes:
   Place the diced sweet potatoes on a baking sheet. Drizzle with ½ tablespoon olive oil and season lightly with salt and pepper. Toss to coat evenly and spread in a single layer.
   Roast for 20–25 minutes, flipping halfway through, until tender and golden around the edges.

3. Heat the skillet:
   In a large skillet over medium heat, add the remaining ½ tablespoon olive oil.

4. Combine the ingredients:
   Add the roasted sweet potatoes and black-eyed peas to the skillet. Sprinkle in smoked paprika, garlic powder, onion powder, salt, and pepper. Stir gently to combine and cook for 3–4 minutes until heated through.

5. Add spinach:
   Stir in the fresh spinach and cook for 1–2 minutes until wilted.

6. Adjust seasoning:
   Taste and adjust salt, pepper, or smoked paprika as desired. Add red pepper flakes if you prefer a little heat.

7. Serve warm:
   Divide evenly between two bowls and serve immediately.

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