With their grassy flavor and creamy texture, pink-eyed peas subtly reinforce the sweet earthiness of roasted sweet potatoes. As always, fresh peas are best, but in the winter you can make this dish with frozen field peas or dried or canned navy beans.

　　

Ingredients

serves 4 to 6

　　

Salad

3 medium sweet potatoes (about 2 pounds), peeled and cut into 1-inch-thick wedges

　　3 tablespoons extra-virgin olive oil

　　1 tablespoon fresh thyme

　　Sea salt and freshly ground black pepper

　　2 cups shelled fresh or frozen pink-eyed peas

　　1 roasted red pepper, peeled, cored, seeded, and diced (see Know-how for jalapeño peppers, page 281)

　　1/4 cup chopped fresh cilantro

　　

Vinaigrette

1/4 cup sherry vinegar

　　Zest and juice of 1 lime

　　1 shallot, minced

　　1 teaspoon sugar

　　1/2 cup extra-virgin olive oil

　　Sea salt and freshly ground black pepper

　　

Salad

Step 1

Preheat the oven to 400°F.

　　

Step 2

Toss the potatoes with the olive oil, thyme, and salt and black pepper to taste. Spread in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and golden brown around the edges.

　　

Step 3

While the potatoes are roasting, bring a saucepan of water to a boil and add salt. Rinse and drain the peas, discarding any blemished peas or bits of pod. Add the peas and cook until just tender, 8 to 10 minutes. Drain, rinse until cooled completely, and drain again.

　　

Step 4

Remove the potatoes from the oven and let cool to room temperature.

　　

Step 5

Place the potatoes and peas in a large bowl, add the red pepper and cilantro, and mix.

　　

Vinaigrette

Step 6

Combine the vinegar, lime zest and juice, shallot, and sugar in a small bowl and stir to combine. Add the olive oil in a slow, steady stream, whisking constantly, until incorporated. Season with salt and pepper to taste.

　　

Step 7

Pour half the vinaigrette over the potato mixture and toss. Taste for seasoning, adding more vinaigrette, if desired. Serve or refrigerate in an airtight container until ready to serve.

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.