Home grown, if I do say so, myself. Those are two different varieties of sweet potatoes there!
One change to the recipe– we used much larger pieces of sweet potatoes and boiled them until tender.
BLACK EYED PEA SWEET POTATO HASH
1 medium sweet potato (about 1 lb), peeled and diced into ¼ inch pieces
Water (to cook and cool sweet potatoes)
2 Tbsp olive oil
1 small onion, sliced thin
4 cloves garlic, minced
1 red bell pepper, diced
2 serrano or jalapeno chilies, seeded and minced (can use pickled)
2 C cooked black eyed peas
1 ½ tsp salt
Freshly ground black pepper to taste
1 tsp fresh cilantro, chopped, or ¼ tsp dried, crumbled
½ tsp fresh thyme, chopped, or 1/8 tsp dried, crumbled
Blanch sweet potato dices in boiling water for 1-2 minutes or until barely tender. Drain and plunge in cold water. Heat oil in a large skillet over medium-high heat, and sauté onion about 3 minutes or until caramelized. Add garlic, bell pepper, and chilies, and sauté 2 minutes longer. Drain sweet potatoes and stir into skillet with black eyes, salt, pepper, cilantro, and thyme. Heat through and serve.