- xash -

1 tablespoon BUTTER

1 medium (1/2 cup) onion, chopped

1/2 teaspoon finely chopped fresh garlic

1 small (1/2 cup) green bell pepper, chopped

1 (15-ounce) can black-eyed peas, rinsed, drained

1 (14-ounce) can chicken broth

1 (14 1/2-ounce) can diced tomatoes

2 medium (4 cups) sweet potatoes, peeled, cubed 1/2-inch

1 small red chili pepper, chopped

1 tablespoon chopped fresh basil leaves

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon coarse ground pepper

Melt butter in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium-high heat, stirring occasionally, until onion is tender (3 to 5 minutes).

Add all remaining ingredients. Cook over high heat until mixture comes to a full boil (6 to 8 minutes). Reduce heat to low. Cover; cook 20 minutes or until sweet potatoes are tender.