(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.

Serves 8

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.