Sweet potato with black-eyed peas and coconut vinaigrette from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 195) by Hetty Lui McKinnon

  • lemons
  • coconut milk
  • Show all ingredients...

  • EYB Comments

    Can substitute canned black-eyed peas, cooked chickpeas, cooked cannellini beans, or cooked brown lentils for cooked black-eyed peas; and pumpkins or cauliflower for sweet potatoes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned black-eyed peas, cooked chickpeas, cooked cannellini beans, or cooked brown lentils for cooked black-eyed peas; and pumpkins or cauliflower for sweet potatoes.

  • jenburkholder on June 03, 2022

    Very tasty for the amount of work. We doubled the black eyed peas (and cooked from scratch) and halved the amount of sweet potato. This ratio worked great for us. Nothing mind-blowing, but easy, healthy, and tasty.

  • Lepa on January 21, 2022

    This is a quick and easy salad that feels healthy and is really good. I particularly liked how the sliced sweet potatoes cooked quickly and perfectly (they were soft without burning, which never happens for me)! My kids also liked this so I'll be making this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.