Roasted Sweet Potato & Black-eyed Pea hash

Method

Wash peas in cold water and soak overnight or for 5-6 hours. Drain. Fill with water about 2 inches above pea level. Bring to a boil. Reduce to low. Cover. Allow to cook 5-6 hours or until tender. 

Pre-heat oven to 425 degrees. While Peas are cooking. Peel 1 large Sweet Potato. Slice and dice into 1/2 inch to 1 inch cubes. Rinse in cold water. Drain. Toss with 3 T of olive oil, black pepper, salt, 1-2 T brown sugar, 1-2 T white sugar. Slice and dice medium onion. Toss onions into potato mixture. Pour into a skillet (with covered lid). Cover. Heat for 15 minutes covered. Remove lid and allow to roast to tender. Toss every 10 minutes while roasting. Remove from oven. 

Toss 1/2 cup of sweet potatoes with 1/2 cup peas. Serve with eggs or alone! Enjoy!