Crock Pot Sweet Potato & Black-Eyed Peas Everyone Will Love

There’s something undeniably comforting about a warm, hearty dish simmering in your slow cooker on a cozy afternoon. Crock Pot Sweet Potato & Black-Eyed Peas is the perfect recipe for days when you crave a nourishing, flavorful meal that feels like a hug in a bowl. Whether you’re hosting a family gathering, preparing for a festive holiday like New Year’s Day, or simply enjoying a quiet evening at home, this dish is versatile enough to fit any occasion.

Inspired by Southern culinary traditions and the symbolism of black-eyed peas for prosperity and good luck, this recipe blends sweet potatoes, tender black-eyed peas, and a medley of aromatic vegetables and spices. The slow cooking method ensures that every bite bursts with flavor, while keeping your hands free to focus on other tasks or simply relax. This is comfort food elevated—healthy, satisfying, and impossible not to love.

Ingredients

• 2 cups dried black-eyed peas, rinsed and sorted

• 2 large sweet potatoes, peeled and cubed

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 4 cups vegetable broth

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon cayenne pepper (optional for a touch of heat)

• 1 teaspoon dried thyme

• 1 teaspoon salt, or to taste

• 1/2 teaspoon black pepper

• 1 bay leaf

• 1 tablespoon olive oil

• Fresh parsley, chopped, for garnish

Directions

1. Prepare the Black-Eyed Peas

Rinse and sort through the black-eyed peas, removing any debris or small stones. Soak them overnight in water if desired, though this step is optional. Soaking can reduce cooking time slightly and improve digestibility.

2. Prepare the Vegetables

Peel and cube the sweet potatoes, dice the onion and bell pepper, chop the carrots and celery, and mince the garlic. Keeping the vegetables roughly the same size ensures even cooking in the slow cooker.

3. Sauté Aromatics

In a small skillet over medium heat, warm the olive oil. Sauté the onions, garlic, and bell pepper for 3–4 minutes until softened and fragrant. This step enhances the depth of flavor before the slow cooking process.

4. Assemble the Crock Pot

Add the black-eyed peas, sweet potatoes, sautéed aromatics, carrots, celery, and spices (smoked paprika, cumin, cayenne, thyme, salt, and black pepper) into the crock pot. Pour in the vegetable broth and add the bay leaf. Give everything a gentle stir to combine.

5. Cook on Low

Cover and cook on low for 6–8 hours, or until the black-eyed peas are tender and the sweet potatoes are soft. If cooking on high, reduce the time to 3–4 hours, checking occasionally to avoid overcooking the sweet potatoes.

6. Adjust Seasoning

Taste and adjust the seasoning with additional salt or pepper if needed. Remove the bay leaf before serving.

7. Garnish and Serve

Spoon the stew into bowls and garnish with freshly chopped parsley. Serve hot with warm bread, rice, or cornbread for a complete meal.

Why This Recipe Works

Crock Pot Sweet Potato & Black-Eyed Peas combines simple ingredients in a way that delivers maximum flavor. Sweet potatoes add natural sweetness and creaminess, balancing the earthy flavor of black-eyed peas. The slow cooking process allows the spices to fully infuse, creating a dish that’s rich and comforting without needing excessive fat or sodium.

This recipe also works beautifully for meal prep. Leftovers can be stored in an airtight container in the refrigerator for up to 4–5 days and often taste even better the next day as the flavors continue to meld. You can also freeze portions for up to 3 months, making this a great option for busy weeks.

Health Benefits

This dish isn’t just tasty; it’s packed with nutrients:

• Black-eyed peas are rich in fiber, protein, and essential minerals like iron and potassium, supporting heart health and digestion.

• Sweet potatoes are loaded with beta-carotene, vitamin C, and antioxidants, which boost immunity and promote eye health.

• Vegetables like carrots, celery, and bell peppers provide additional vitamins and minerals, along with natural sweetness and crunch.

• Olive oil adds healthy monounsaturated fats that support heart health.

By combining these ingredients in a slow cooker, you create a nutrient-dense, plant-forward meal that satisfies both taste buds and dietary needs.

Tips for the Best Crock Pot Sweet Potato & Black-Eyed Peas

1. Don’t skip soaking the black-eyed peas – though optional, soaking can reduce cooking time and improve texture.

2. Cut vegetables uniformly – this ensures even cooking so that every bite is perfectly tender.

3. Layer ingredients strategically – place firmer vegetables like carrots and celery at the bottom of the crock pot, and softer ones like sweet potatoes on top to prevent them from turning mushy.

4. Customize the spice level – add cayenne pepper gradually if you prefer mild heat, or leave it out for a milder version.

5. Enhance flavor with fresh herbs – parsley, cilantro, or green onions sprinkled on top just before serving add freshness and visual appeal.

Variations and Add-Ons

You can easily modify this recipe to suit your taste or dietary preferences:

• Add greens: Stir in chopped kale or spinach during the last 15–20 minutes of cooking.

• Include grains: Serve over cooked quinoa, brown rice, or farro for a hearty one-bowl meal.

• Introduce more vegetables: Zucchini, butternut squash, or diced tomatoes can add texture and flavor.

• Boost protein: For a plant-based protein kick, toss in a can of drained chickpeas during the last hour of cooking.

Serving Suggestions

This slow cooker dish is versatile and pairs well with many side options:

• Cornbread or biscuits – the sweet and buttery bread complements the earthy flavors.

• Steamed rice – perfect for soaking up the flavorful broth.

• Fresh salad – a crisp green salad balances the richness of the stew.

• Pickled vegetables – add a tangy contrast to the hearty dish.

Make-Ahead and Storage Tips

• Refrigeration: Store leftovers in an airtight container for up to 4–5 days. Reheat gently on the stove or microwave to maintain texture.

• Freezing: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

• Batch cooking: Double the recipe and freeze half for a ready-to-go meal on busy weekdays.

Frequently Asked Questions

1. Can I use canned black-eyed peas instead of dried?
Yes, canned black-eyed peas are a convenient shortcut if you don’t have time to cook dried beans. Since canned beans are already cooked, you’ll need to reduce the slow-cooking time to about 2–3 hours on low. Before adding them to the crock pot, make sure to drain and rinse them well. This helps remove excess salt and any liquid they were packed in, which can otherwise make the dish too salty or watery. Keep in mind that using canned beans will slightly change the texture; they tend to be softer than beans cooked from dry, but the flavor will still be rich and delicious, especially after simmering with the spices and vegetables in the crock pot.

2. How do I make this dish spicier without overwhelming the flavors?
If you like a little heat but don’t want to mask the natural flavors of the black-eyed peas and vegetables, start by adding a small amount of cayenne pepper or crushed red pepper flakes—about 1/4 teaspoon. Halfway through the cooking process, taste the stew and adjust the heat as needed. Another option is to stir in a few drops of hot sauce at the end of cooking. This allows you to control the spice level more precisely without overpowering the earthy, comforting flavors of the beans, sweet potatoes, or aromatics. You can also combine mild peppers like poblano or bell peppers with a pinch of spice for a layered, balanced heat.

3. Can I prepare this recipe in advance?
Absolutely! One of the best things about crock pot meals is their flexibility. You can chop and prep all your vegetables the night before, or even assemble the entire recipe in the crock pot insert and refrigerate it overnight. When you’re ready to cook, just turn on the slow cooker in the morning and let the flavors meld throughout the day. This makes it perfect for busy weekdays or when hosting a casual brunch or dinner. By prepping ahead, you save time and make serving this hearty, comforting meal stress-free.

4. Can this recipe be made vegan or vegetarian?
Yes! This recipe is naturally plant-based, but the choice of broth is key. Be sure to use vegetable broth to keep it fully vegan and vegetarian-friendly. For extra protein and added texture, you can also include lentils, chickpeas, or even tofu chunks. These additions complement the black-eyed peas and make the dish even more satisfying. You can also experiment with fresh herbs and spices to enhance the flavor profile while keeping it entirely plant-based.

Why You’ll Love This Recipe

• Effortless cooking: Toss ingredients in the crock pot and let them simmer while you go about your day.

• Flavorful and comforting: Slow cooking allows the spices to penetrate every bite, making it a hearty, satisfying dish.

• Versatile and nutritious: Full of fiber, vitamins, and minerals, this meal supports a balanced diet while being naturally gluten-free.

• Perfect for all occasions: Ideal for cozy dinners, family gatherings, or festive celebrations, especially during colder months.

Final Thoughts

Crock Pot Sweet Potato & Black-Eyed Peas is a must-try for anyone seeking a flavorful, nutritious, and effortless slow cooker meal. Its combination of sweet, earthy, and savory flavors makes it a crowd-pleaser that fits seamlessly into both everyday meals and special occasions.

With minimal prep and the magic of slow cooking, this recipe offers a rich, hearty dish that warms both the heart and the home. Whether you’re preparing it for a family dinner, a holiday celebration, or simply a cozy night in, it’s guaranteed to become a staple in your recipe rotation.

Invite friends and family to gather around the table, serve generous bowls of this delicious stew, and enjoy the comforting aromas and vibrant flavors that only a slow-cooked meal can deliver.

Make this Crock Pot Sweet Potato & Black-Eyed Peas recipe your go-to for healthy, satisfying comfort food—you won’t regret it.

Crock Pot Sweet Potato & Black-Eyed Peas Everyone Will Love

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• Author: Michelle Davis
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x

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Description

This hearty and comforting slow cooker dish is perfect for cozy evenings, family gatherings, or festive holidays. Inspired by Southern traditions and the symbolism of black-eyed peas for good luck, it combines sweet potatoes, tender black-eyed peas, and aromatic vegetables and spices. Slow cooking allows the flavors to meld beautifully, creating a nourishing meal that’s both satisfying and full of flavor.

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Ingredients

Scale 1x2x3x

• 2 cups dried black-eyed peas, rinsed and sorted

• 2 large sweet potatoes, peeled and cubed

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 4 cups vegetable broth

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon cayenne pepper (optional)

• 1 teaspoon dried thyme

• 1 teaspoon salt, or to taste

• 1/2 teaspoon black pepper

• 1 bay leaf

• 1 tablespoon olive oil

• Fresh parsley, chopped, for garnish

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Instructions

• Rinse and sort through the black-eyed peas, removing any debris. Soak overnight if desired.

• Peel and cube the sweet potatoes. Dice the onion and bell pepper, chop the carrots and celery, and mince the garlic.

• In a skillet, warm olive oil over medium heat. Sauté the onions, garlic, and bell pepper for 3–4 minutes until softened.

• Add black-eyed peas, sweet potatoes, sautéed aromatics, carrots, celery, and spices into the crock pot. Pour in the vegetable broth and add the bay leaf. Stir gently.

• Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the peas are tender and sweet potatoes are soft.

• Taste and adjust seasoning with salt and pepper. Remove the bay leaf.

• Serve hot, garnished with fresh parsley.

Notes

• Soaking black-eyed peas is optional but can reduce cooking time.

• Cut vegetables evenly to ensure uniform cooking.

• Layer firmer vegetables at the bottom to prevent overcooking softer ones.

• Customize spice level with cayenne pepper or crushed red pepper flakes.

• Leftovers can be refrigerated for 4–5 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 6–8 hours (low)

Michelle Davis