Mashed Sweet Potato Stuffing is a traditional US Virgin Islands recipe for a classic Thanksgiving or roast meat accompaniment of mashed sweet potatoes, onion, raisins and coconut sugar that's oven baked to finish. The full recipe is presented here and I hope you enjoy this classic US Virgin Islands version of: Mashed Sweet Potato Stuffing.
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Don't let this Virgin Islands side dish miss your dinner table this Thanksgiving. This Caribbean spin on potato stuffing uses white sweet potatoes that are boiled and mashed into a smooth consistency with raisins, vegetables and seasoning.
Ingredients:
1kg white sweet potatoes (or use regular white potatoes)
4 tbsp butter
2 tbsp olive oil
80g onion minced
4 garlic cloves, minced
75g green bell peppers, minced
75g red bell peppers, minced
2 tbsp celery, minced
50g raisins (add more if you wish)
50g coconut sugar (or raw cane sugar)
4 tbsp tomato purée
1 tbsp flat-leaf parsley, finely chopped
1 tsp thyme leaves
1 tsp ground black pepper
¼ tsp ground cinnamon (optional)
pink salt, to taste
coconut milk, if needed, to help mash the potatoes
Method:
Pre-heat the oven at 180C (gas mark 4).
Wash and dry the white sweet potatoes before peeling and then coarsely chopping them.
Place in a large saucepan then pour over enough water so the sweet potatoes are submerged. Bring the pan to a boil and cook the potato chunks until tender. Be sure to determine the readiness by pricking a piece of potato with a fork. It should be soft to the touch.
Drain off the excess water, transfer the potatoes to a large bowl and use a potato masher/immersion stick blender to break down the potato chunks into a mash and incorporate the butter (you can use some coconut milk if you want to make it creamy).
Add the olive oil to a pan over medium heat and begin to fry the onion and garlic for 30 seconds. Quickly add the bell peppers, celery and raisins and cook for 1 minute.
Add the coconut sugar, tomato purée, thyme, parsley, black pepper, salt to your taste and cinnamon. The contents in the frying pan should take on a red hue.
Continue to toss and rotate the pan for another minute before removing it from the stove. Pour the fried ingredients in with the mash potatoes and use a folding technique to ensure the fruit and vegetables are fully incorporated, note the potato should be a subtle red hue.
Do a taste test and adjust seasoning, if required.
Transfer the potato stuffing mixture into an oven proof dish, using a knife or the back of a large spoon to evenly distribute the mixture, it should resemble a deep pie.
Transfer to the centre of your pre-heated oven and bake until golden brown (this should take 30-45 minutes)
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