Spiced Sweet Potatoes

(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.


One thought on “Spiced Sweet Potatoes

    Living on Cayman Time « Three Points Kitchen said:
    June 16, 2012 at 4:42 pm

    […] on Caymanian Baked Fish,  a lovely dish for entertaining that the author recommends serving with Spiced Sweet Potatoes (true to form, The Governor’s Lady prefers savory sweet potatoes, just like me) or Braised […]

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