Step 1

In a large pot over medium, heat the coconut oil until shimmering. Add the onion and ¼ teaspoon each salt and pepper, then cook, stirring occasionally, until softened and light golden brown, 7 to 10 minutes. Stir in the garlic and chilies, then cook until fragrant, about 30 seconds. Add the black-eyed peas, bay leaf and 4 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the flavors meld, about 15 minutes.

Step 2

Stir in the sweet potatoes and ½ teaspoon salt. Cover, reduce to medium-low and cook until the sweet potatoes are tender, about 10 minutes. Off heat, remove the bay, then stir in the tomatoes, parsley and lemon juice. Taste and season with salt and pepper. Serve with lemon wedges alongside.