Caribbean Jerk Sweet Potato

Jerk recipes are usually associated with Caribbean chicken dishes, but the spices work just as well with hearty vegetarian dishes. This sweet potato recipe is a perfect foundation for these spices, and a tasty (and filling!) vegetable treat.

Ingredients

2 sweet potatoes
1 red onion
1/2 red chili pepper, diced
12 cherry tomatoes
2 tbsp sugar
1 pinch of allspice
1 lemon, juiced
3 tbsp butter
1 lime
1 star anise
1 small ginger root, grated
1 small handful of parsley, chopped
1 tbsp olive oil
1 pinch salt
1 pinch pepper

Preparation Process

Preheat the oven to 400 degrees

Score the potatoes several times with a fork and bake on the middle oven rack for 45 minutes

Peel and dice the red onion and dice the chili pepper. Pour the olive oil into a skillet, add the onion and pepper and place over low heat.

Into another pan, add the butter and star anise. Grate the lime over the pan to add the zest, then grate the ginger the same way and cook under low heat until the butter is melted. Set aside.

Add the tomatoes, sugar and allspice to the pan with the onion and chili pepper, and squeeze the lemon juice on top. Add the salt and pepper and stir over medium heat until the tomatoes have almost broken down and become mushy. Stir in the parsley.

After the potato is cooked, remove from the oven and slice longwise.

Pour the butter into the middle of the potato, making sure to separate out the star anise, and mash it into the potato.

Add the tomato mixture, sprinkle on some parsley and serve.

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