Southern-Style Sweet Potato and Black-Eyed Pea Porridge
A comforting Southern-style porridge combining sweet potatoes and tender black-eyed peas, simmered on the stovetop into a creamy, savory meal perfect for lunch. Flavored with smoked paprika and garlic for a cozy, nourishing dish.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Aromatics
- Liquids
- Spices
- Cooking Fat
- Garnish
Let’s make it
Preparation
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté until translucent and fragrant, about 5 minutes.
Main Cooking
Add the diced sweet potatoes and soaked, drained black-eyed peas to the pot. Stir to combine with aromatics.
Main Cooking
Pour in the vegetable broth and add smoked paprika, salt, and black pepper. Increase heat to bring to a boil.
Main Cooking
Reduce heat to low, cover, and simmer gently for 30 to 40 minutes, stirring occasionally, until sweet potatoes and peas are tender and soft.
Finishing
Using a potato masher or the back of a spoon, partially mash some of the sweet potatoes and black-eyed peas to create a creamy porridge texture without fully pureeing.
Serving
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped green onions if desired.
Tips & notes
Soak the black-eyed peas overnight to ensure they cook evenly and soften properly. If you prefer a thinner porridge, add more vegetable broth during cooking. Partial mashing gives a creamy, rustic texture that feels hearty and comforting.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before reheating.
Reheating
Reheat porridge gently on the stovetop over low heat, adding a splash of water or broth to loosen consistency if needed. Stir occasionally until heated through.
