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Sweet Potato with Black-Eyed Peas and Coconut Vinaigrette

Indulge in the delightful flavors of Thai-inspired black-eyed peas and sweet potatoes, roasted to crispy perfection on a sheet pan. Elevate the dish with a charming coconut and lemon vinaigrette, topped with dollops of creamy coconut, fresh cilantro, and sliced scallions. Get ready for a mouthwatering experience that's all about layers of flavor and texture!
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Servings: 4 people
Course: dinner, lunch, Salad
Cuisine: American, Asian Fusion, Thai Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz cooked black-eyed peas (about one 400g can, drained)
  • extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • zest of ½ a lemon
  • 3⅓ lbs sweet potatoes, pealed and cut into ½-inch-thick discs (about 6 sweet potatoes)
  • 2 scallions, finely sliced (optional garnish)
  • Big handful cilantro leaves or parsely (optional garnish)
  • sea salt and black pepper
Coconut vinaigrette
  • ½ cup (120ml) coconut milk, Shake can before opening. (*see notes)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 2 tsp brown sugar
  • 1 tsp sea salt

Equipment

  • 1 sheet pan

Method
 

  1. Preheat the oven to 400℉ (200℃)
  2. Place the black-eyed peas in a bowl and drizzle with olive oil. Add the garlic and lemon zest, season with sea salt and black pepper and toss to coat.
  3. Place the sweet potatoes in a single layer on a large sheet pan, drizzle with oil and season with sea salt and black pepper. Roast for 15 minutes. Add the black-eyed peas to the sheet pan and shake to mix everything up, then return to the oven for another 10-15 minutes, until the sweet potatoes are tender, and the black-eyed peas are a little crispy.
  4. Meanwhile, to make the vinaigrette, whisk together all the ingredients until smooth. (*see notes)
  5. To serve, arrange the sweet potatoes and black-eyed peas on a serving plate. Drizzle the vinaigrette over them. Add dollops or a drizzle of coconut cream. Season with sea salt and black pepper. Optionally, garnish with scallions and cilantro or parsley leaves.

Notes

 
For a bolder lemon flavor, add extra lemon zest according to your taste preferences.
 
*Note: I had some leftover coconut cream from a previous recipe, so I used about 4 tablespoons of it for garnish. If you happen to have extra coconut cream available, you can use it for garnish as well. Personally, I preferred the coconut cream garnish, but coconut-flavored yogurt is also a good option. The extra dollops of coconut cream really enhanced the dish for me. If I didn't have any extra coconut cream on hand, I would have followed the steps below to make coconut cream from another can of coconut milk.
 
What is coconut cream? Here's how to make it:
  1. Place a can of coconut milk in the fridge overnight without shaking it before opening. This process allows the solids to separate from the water, resulting in thick coconut cream. If this separation doesn't occur, try using a different brand of coconut milk.
  2. Once thickened, carefully open the can and transfer the solid coconut cream to a bowl, leaving behind the water.
  3. Mix the coconut cream using a spoon, whisk, or blender until smooth. You can adjust the thickness according to your preference—make it thicker for dollops or thinner for drizzling.