Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  sweet potato -- peeled and cut into
  1       1/2 inch cubes  (1-1/2 cups)
     3/4           cup  water -- divided
  2               cans  black-eyed peas -- (15 oz each) rinsed
                        and drained, divided
  1               tbsp  fresh lemon juice
  2             cloves  garlic -- minced
  2                tsp  curry powder
  1             medium  onion -- chopped (1 cup)
  2                tsp  Wesson Vegetable Oil
  1             medium  tomato -- seeded and chopped
                        (1 cup)
  1               tbsp  snipped fresh cilantro

Preparation:

1. Combine potato and 1/2 cup water in 2-quart saucepan. Cover. Cook over medium heat for 6 to 9 minutes, or until tender. (Do not drain). In food processor or blender, combine potato mixture, 1-1/2 cup peas, remaining 1/4 cup water, the juice, garlic and curry powder. Process until smooth. Set potato mixture aside. 2. Combine onion and oil in 10-inch nonstick skillet. Cook over medium heat for 5 to 7 minutes, or until onion is tender, stirring occasionally. Stir in potato mixture and remaining peas. Cook for 3 to 5 minutes, or until hot, stirring frequently. Remove from heat. Stir in tomato and cilantro. Serving suggestion: Serve as a vegetarian main dish with a rice pilaf and cucumber salad. 8 servings

Nutritional Information:

1353 Calories (kcal); 6g Total Fat; (3% calories from fat); 84g Protein; 253g Carbohydrate; 0mg Cholesterol; 93mg Sodium