(From The Governor’s Lady: Entertainment & Recipes at Government House, The Cayman Islands, 1987-1992, by Joan Hall Scott)
A savory alternative to sweeter sweet potatoes dishes.
2 ½ pounds sweet potatoes
1 ½ tablespoons vegetable oil
1 ½ tablespoon butter
3 tablespoons minced shallots
1 garlic clove, minced
2 teaspoons minced ginger
Salt and pepper
½ teaspoon cayenne
½ teaspoon cinnamon
½ teaspoon ground nutmeg
Peel the potatoes and cut into chunks. Parboil about 10 minutes (until a fork penetrates, but still meets resistance). Drain. Place potatoes in a shallow oven-proof dish and toss with the oil. Sprinkle with salt, pepper, cayenne, cinnamon and nutmeg.
Melt the butter in a medium skillet over medium-high heat. Saute the shallots, garlic and ginger until golden. Sprinkle over the potatoes.
Preheat oven to 325 degrees. Bake, uncovered, until tender and golden, about 45 minutes.