Lately, this has become one of my go-to recipes for sweet potatoes, as I do with Plantains, Cassava, Breadfruit, and Yam. It’s a classic meal we enjoy in the Caribbean. While I added pieces of prepared salted Cod (say saltfish), you may leave it out and make the dish fully vegan should you prefer.
You’ll Need…
3 lbs sweet potatoes
1 teaspoon salt (adjust)
1 1/2 tablespoon olive oil
1 tablespoon butter
1 medium onion dice
6-8 cloves garlic (smashed)
1 teaspoon fresh thyme (leaves)
2 scallions (chopped)
1/2 teaspoon black pepper
1/2 cup prepared salted fish (cod)
Notes! I recommend you follow along with the video below, as much more about the recipe is discussed there, including how to add smoked paprika and hot pepper (flakes or fresh) for added flavor and heat. If making this dish gluten-free, please review the ingredients list to ensure they meet your specific gluten-free dietary restrictions.
In the video, I explained that you can either peel the sweet potatoes before or after boiling them in salted water for about 20 minutes or until tender. I decided to keep the skin on, but I did cut each of the three into 2-3 pieces. Basically, you’d trim off the ends, cut them into pieces, and add them to a pot with water and salt. Bring to a boil, then after about 20 minutes, you’d use a pairing knife to test if they’re fully cooked inside.
Drain and set aside to cool before peeling off the skins. This is when you’d decide how big to cut the pieces further.
Add the oil and utter combo to a wide pan on a medium flame, followed by everything else (except the potatoes). Reduce the heat to med/low and cook for 3-4 minutes.
The next step is to add the pre-boiled sweet potatoes to the pan and stir well to coat each piece.
It will only take 4-6 minutes to heat through and for the sweet potato pieces to absorb the lovely flavors of the infused butter/oil. I usually go as close to six minutes as I like when they develop golden edges as the natural sugars of the sweet potato start caramelizing.
Serve on its own or as how you’d serve a typical carb on your dinner table.
Hi Chris ,
Glad to see you are still operating man. Way back when we highlighted you on our organizations facebook.
The friends of Trinidad and Tobago e.V. is a non profit NGO in Berlin Germany.
Due to an illness we had to pause however I suggested your social link to Caribbean Heatwave’s new website.
C.H. is a carnival group also led by a T’dad & T’go expatriate, a woman who is looking for diasporal support in terms of masqueraders who are living in Germany.
Would the chance be you or you people know of family and friends with caribbean roots in Germany or wider Europe ?
Here is the link- You are on it 🙂
caribbeanheatwave.de
Appreciate any boost that is possible for the lady.
Keep up the good work – you would not believe the impact you have had even when our org posted you many years ago!
All the best to your family and team at Caribbean Pot.
Knolly Alexander
President Friends of Trinidad of Trinidad e.V.