Caribbean Yam Sweet Potato Bake Food

JAMAICAN LOADED BAKED SWEET POTATOES WITH PULLED PORK AND MANGO RUM SALSA

Jamaican Loaded Baked Sweet Potatoes with Pulled Pork and Mango Rum Salsa image

It's hard to feel guilty about devouring a loaded baked potato with pulled pork when it's a beta carotene-packed sweet potato topped with fiber-filled mango. Shave down prep time by using two cups of thawed Make-Ahead Oven-Roasted Pulled Pork!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

4 large sweet potatoes (red-fleshed)
1/4 teaspoon salt
1 tablespoon packed brown sugar
1 tablespoon lime juice
1 1/2 teaspoons dark rum
2 teaspoons finely chopped gingerroot
1 tablespoon finely chopped seeded jalapeño chile
1/4 cup diced red onion
1 cup diced mango
2 tablespoons chopped fresh cilantro
2 cups oven-roasted pulled pork
1 tablespoon olive oil
1 1/2 teaspoons jerk seasoning
1/4 cup crumbled queso fresco cheese (1 oz)

Steps:

Heat oven to 400°F. Line rimmed cookie sheet with foil; spray with cooking spray. Place sweet potatoes on cookie sheet, and poke all over with fork. Bake 1 hour to 1 hour 15 minutes or until completely tender when pierced all the way through with knife. Cool about 10 minutes or until easy to handle.
Meanwhile, in small bowl, stir together brown sugar, lime juice, rum and gingerroot until brown sugar dissolves. Add jalapeño chile, onion and mango; toss to coat. Stir in cilantro; cover and refrigerate.
In medium microwavable bowl, mix pork, olive oil and jerk seasoning. Microwave uncovered on High 1 to 2 minutes or until steaming hot.
Cut open sweet potatoes. Using fork, mash up the flesh of each potato in their jackets. Divide salt among potatoes, and stir in with fork. Divide pork mixture, salsa, then cheese among the 4 potatoes.

Nutrition Facts : Calories 400, Carbohydrate 43 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 16 g, TransFat 0 g

SAVORY CARIBBEAN-INSPIRED SWEET POTATO CAKES

Savory Caribbean-Inspired Sweet Potato Cakes image

This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney.

Provided by Shannon

Categories Appetizers and Snacks

Time 53m

Yield 4

Number Of Ingredients 9

Ingredients

2 sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon canola oil
1 fresh jalapeno chile, seeded and finely chopped
3 green onions with tops, thinly sliced
2 cloves garlic, minced
1 teaspoon brown sugar
¼ teaspoon allspice
salt and pepper to taste
¼ cup canola oil

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.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 31.6 g, Fat 17.6 g, Fiber 4.9 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 80.7 mg, Sugar 7.4 g

MAMA JOHN'S CARIBBEAN SWEET POTATOES

Mama John's Caribbean Sweet Potatoes image

Make and share this Mama John's Caribbean Sweet Potatoes recipe from Food.com.

Provided by Auntie Mags

Categories Yam/Sweet Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 cups sweet potatoes, peeled and diced
1 cup sweet onion, peeled and sliced thin
1 medium pineapple, cored and diced
1/4 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon sea salt
1/4 teaspoon black pepper, ground
1/2 teaspoon rosemary, chopped finely

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 MASH

Caribbean Sweet Potato Mash image

We're fans of sweet potato dishes of all kinds-like this Caribbean-style mash made with plantains, cream cheese and fresh cilantro.

Provided by My Food and Family

Categories Recipes

Time 45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 10

Ingredients

1 lb. sweet potatoes (about 2), peeled, cut into 1/2-inch cubes
1 plantain, peeled, cut into 1-1/2 inch-thick slices
2 cloves garlic
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. fresh lime juice
1 green onion, chopped
1 fresh jalapeño pepper, chopped
1 Tbsp. chopped fresh cilantro
1/2 tsp. ground cumin
4 slices OSCAR MAYER Bacon, cooked, crumbled, divided

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.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 11 g, Protein 3 g

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