Nobody is going to be picky when you serve up this tasty-ass plate. A little sweet, a little smoky, but all around goddamn delicious.

11⁄2 cups dried black-eyed peas
6 medium to large sweet potatoes
2 teaspoons olive oil
1 onion, chopped into pea-size pieces
3 ribs celery, chopped into pea-size pieces
1⁄4 teaspoon salt
1⁄2 teaspoon ground allspice*
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon paprika
2 to 3 cloves garlic, minced
3 to 4 chipotle peppers in adobo sauce, chopped into pea-size pieces**
3 cups vegetable broth
2 or 3 batches Wilted Greens
1 Rinse the black-eyed peas and throw out any grit or looking peas. Put the peas in a large bowl and cover them with a couple inches of water. Let them soak overnight or for at least 6 hours. After soaking, drain the peas and start cooking.
2 Before you start to cook the peas, crank your oven to 400°F. Grab your sweet potatoes and stab the out of them with a fork in a couple spots. This helps the steam release while they roast and helps you get some of that stabbiness out your system. Put them on a baking sheet and sit them in the oven until you can stick a knife through them without resistance, about 45 minutes.

3 Now back to the black-eyed peas. In a large pot, heat the olive oil over medium heat. Add the onion and sauté that until it starts to brown in some places, about 5 minutes. Add the celery and cook until it starts to get a little soft, about 2 minutes. Add the salt and spices and sauté for 30 seconds. Add the garlic and chipotles to the pot and cook for another 30 seconds.
4 Toss the drained black-eyed peas into the pot along with the broth and bring that to a simmer. Let it simmer uncovered until the peas are tender. This can take anywhere from 30 minutes to 1 hour depending on how long you soaked your peas and how old they are. If you start running out of liquid before those are ready, add a little more broth or water. If the peas are tender and you’ve still got too much broth in there. Not a big deal. Just check the seasoning when you are all done and add more herbs or spices if you think it needs it.

5 Make your wilted collard greens right before the sweet potatoes are done roasting.
6 When the sweet potatoes are done, split them open lengthwise and fluff them with a fork.
Feel free to add a little unrefined coconut oil and a pinch of salt to spice those sweet up.
Pour at least 1 cup of peas over the potatoes and 2 cups of the greens. Serve right away.

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