Caribbean Boil and Fry Sweet Potatoes with Saltfish
Tender boiled sweet potatoes sautéed in butter and olive oil with garlic, thyme, and optional saltfish, an easy, classic Caribbean dish full of comfort and flavor.
Ingredients
- 3 pounds sweet potatoes
- 1 teaspoon salt for boiling
- 1 1/2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion diced
- 6-8 cloves garlic smashed
- 1 teaspoon fresh thyme leaves only
- 1/2 teaspoon black pepper
Optional
- 1/2 cup salted cod
Instructions
- Trim sweet potatoes and cut into large chunks. Place in a pot with water and salt.
- Boil for 20 minutes until fork tender. Drain and cool. Peel off skins and cut into bite-sized pieces.
- In a wide skillet, heat olive oil and butter over medium heat. Add onion, garlic, thyme, scallions, and black pepper. Sauté for 3–4 minutes.
- Add saltfish (if using) and stir. Add sweet potatoes and gently mix to coat.
- Cook 4–6 minutes, allowing potatoes to absorb flavor and develop golden edges. Serve warm as a side dish or with roti or rice.
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.
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