Mama Johns Caribbean Sweet Potatoes Recipes

CARIBBEAN SWEET POTATO SALAD

Steps:

• Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
• In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
• Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

MAMA JOHN'S CARIBBEAN SWEET POTATOES

Steps:

• Place potatoes, onions, and pineapples into shallow rectangular roasting pan, ensuring that they make a single layer.
• Drizzle oil and balsamic vinegar over potato medley and toss until well coated.
• Sprinkle rosemary, salt and pepper evenly and toss once more.
• Roast in preheated oven at 450 degrees F. for 40-50 minutes or until potatoes start to brown. Turn occasionally while cooking to brown evenly.

CARIBBEAN SWEET POTATO SALAD

Steps:

• Steam the sweet potatoes in the microwave until cooked, but still slightly firm. You can steam them in the shell, wrapped in plastic wrap). Let cool and then peel and cube into 3/4-inch pieces.Add the corn and onion.
• For the dressing:.
• Mix the lime juice, mustard, brown sugar, garlic ginger, and olive oil.
• Toss the veretables in the dressing. Salt and pepper,to taste.
• Just before serving, add the cucumber and peanuts, if using.
• *optional.
• **optional.

SAVORY CARIBBEAN-INSPIRED SWEET POTATO CAKES

Steps:

• Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
• Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
• Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
• Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

CARIBBEAN SKILLET SWEET POTATOES

Steps:

• Cook sweet potatoes in boiling, salted water until just tender.
• Drain well and set aside.
• Heat oil in large skillet.
• Add red bell pepper and onion and mix well.
• Allow vegetables to carmelize in pan, but do not burn.
• This takes about 3 to 5 minutes.
• Add sweet potatoes back to the pan.
• Combine sugar, juices and seasonings in a small bowl.
• Pour juice mixture over vegetables in pan and toss gently to coat.
• Cook over medium heat until liquid reduces and is syrupy, about 5 to 10 minutes.
• I don't use the Mccormicks seasoning, just because I have always used Wild Oats Caribbean Seasoning.
• If you have a favorite brand, use it.
• Just stay away from the ones with sugar as an ingredient.
• This freezes very well and I always make 3 or 4 batches at once in my dutch oven.

CARIBBEAN SWEET POTATO GRATIN

Steps:

• Preheat oven to 350 degrees and coat a 9-x-13-inch casserole dish with cooking spray.
• Combine the first 8 ingredients (garlic through coconut milk) in a medium bowl. Pour one third of this mixture into the prepared casserole dish. Layer half of the sweet potatoes in the bottom, then top with half of the rice, half of the black beans, and half of the spinach. Pour on another third of the coconut mixture (smoothing a bit to distribute evenly), and repeat the layers of sweet potato,rice, beans, and spinach. Pour the remaining coconut mixture over all and smooth to distribute evenly.
• In a small bowl, combine the cornmeal, vegetable oil, thyme, cumin and salt. Sprinkle over prepared gratin.
• Bake, uncovered, for about 60 minutes, rotating pan in oven after 30 minutes to ensure even baking. When finished, the gratin topping should be crisp and slightly golden brown and the potatoes will be tender. Let stand 2 or 3 minutes before serving to allow potatoes to absorb any remaining liquid.

CARIBBEAN SWEET POTATO MASH

Steps:

• Cook potatoes, plantains and garlic in large pan of boiling water 15 to 20 min. or until potatoes are tender; drain. Return potato mixture to pan.
• Add cream cheese and lime juice; mash until cream cheese is melted and potato mixture is desired consistency. Stir in all remaining ingredients except 2 Tbsp. bacon. Spoon into serving bowl.
• Sprinkle with remaining bacon.