The final Recipe ReDux challenge of 2016 is the annual Grab a Book & Cook. The idea is to pick a recipe located on a page that’s any combination of 2016, such as 16, 201, 26 – you get the idea. I have numerous cookbooks on my Kindle but only one with me that’s actually bound. In it, I found this incredible Jamaican Baked Sweet Potato recipe that you will love! It’s a little bit sweet and a little bit spicy with a hint of citrus.
The recipe comes from one of those compilation recipe books. They are often full of regional recipes and offer a glimpse of popular ingredients and techniques popular in the region and year the book is printed.
Mine was published by the Hospice of Queen Anne’s (Maryland) and given to me by my Aunt who volunteered with them. I shared a cheesy broccoli potato casserole from this collection two years ago. Finding the Jamaican sweet potato recipe was a welcome find. Rather than the usual sugary sweet potatoes, these are seasoned with spices and citrus as well as a brown sugar rum glaze.
Sweet potatoes are gaining popularity here in Spain (they’re called boniatos or batatas), but they can be tricky to find. However, there’s an organic grocery store near our new apartment and they always have some available. For this recipe I used a huge tuber that was probably close to two pounds.
Thinking that Jamaican Sweet Potatoes could be a flexitarian main meal, I supplemented with sliced onion and green pepper. I also halved the amount of brown sugar used for the glaze. In addition, I altered the seasoning somewhat in line with my understanding of Caribbean food.
- 2 lbs sweet potatoes, washed
- 1 medium onion, peeled and sliced into petals
- 1 medium green pepper, cut into strips (use hot peppers if you prefer)
- ¼ teaspoon allspice or nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon chili powder (add more if you like)
- ½ teaspoon white pepper
- chopped parsley or cilantro for garnish
- ¼ cup brown sugar
- 2 tablespoons butter or vegan spread
- juice and zest of one lime
- 1 tablespoon orange zest
- ¼ cup dark rum (substitute orange juice if desired)
- Bake the sweet potatoes for about an hour at 400°F. Remove from the oven and reduce the heat to 350°F. When cool enough to handle safely, peel the sweet potatoes and cut into cubes.
- While the potatoes are cooling: Mix the allspice, ginger, salt, pepper and chili powder together in a small bowl. Set aside.
- Measure the contents of the glaze into a small saucepan and bring to a boil while stirring regularly. Remove from heat.
- Place the potatoes, onions and peppers in a large mixing bowl. Sprinkle with half the seasoning. Stir to combine. Add the glaze and the remainder of the seasoning.
- Bake for an additional 30 minutes, stirring occasionally to distribute the glaze.
- Garnish with the cilantro before serving. Serve with rice if you like.
When I’m cooking for the blog we typically eat a portion right away and finish it off the next day. Not so with this recipe. Rick and I both kept returning for another helping until it was all gone. It’s fitting that one of the last posts for 2016 is sure to be one of our favorites in 2017!
Best wishes to you and your family! We look forward to cooking with you next year!
Head over to The Recipe ReDux to see the other gorgeous recipes our bloggers have chosen!