(From The Governor’s Lady: Entertainment & Recipes at Government House, The Cayman Islands, 1987-1992, by Joan Hall Scott)
A savory sweet potato alternative.
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
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/2 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.
One Comment Add yours