Skip to main content

St. Vincent + the Grenadines: Stuffed Sweet Potatoes {Cooking Around the World}


We're pushing ahead in our Cooking Around the World Adventure with a tabletop trip to St. Vincent and the Grenadines.

This eastern Caribbean nation is comprised of one volcanic island, Saint Vincent, and thirty-two smaller islands and cays, the Grenadines. Saint Vincent is mountainous with rich volcanic soils, and its volcano, Soufrière, last erupted in 1979— year of their independence from the United Kingdom. Two hydroelectric plants help power Saint Vincent's diversifying economy which has been dependent on exports of bananas and arrowroot. Tourism has been growing steadily, too.

Other Facts + Their Flag
  • Population: 111,000
  • Capital: Kingstown
  • Area: 150 square miles
  • Languages: English, French, Patois
  • Religion: Anglican, Methodist, Roman Catholic, and other Protestant
  • Currency: East Caribbean dollar
  • Literacy Percent: 96

For this dinner, I only made one thing! When researching traditional recipes I kept seeing three recipes pop up - Curried Goat, Stuffed Sweet Potatoes, and Stuffed Cucumbers. Since the stuffed sweet potatoes were easy and something I could do while helping the boys with homework, I went that route. There weren't very many detailed directions for this dish - just roast potatoes and stuff with bacon, ground meat, and corn. So, I created my own version. These may not be traditional, but they were tasty!

Ingredients
  • sweet potatoes
  • 1 leek, trimmed and thinly sliced
  • 3 strips bacon, diced
  • 1 lb ground meat (I used ground turkey)
  • 1 C corn kernels
  • 1/4 fresh parsley, chopped
  • freshly ground salt
  • freshly ground pepper
  • dash of smoked paprika

Procedure

First, roast your potatoes. Preheat your oven to 375 degrees F. Scrub and dry your potatoes. Trim off the ends, if you wish, and prick them all over with a fork. Coat them lightly with oil and place them in a baking dish. Cover the dish with foil and roast for an hour. The sweet potatoes should be soft to the touch.


Slice the sweet potatoes open lengthwise. But don't cut them all the way through; you want them to be able to form a "boat" around the filling. Gently mash the meat of the sweet potato, leaving the sides as intact as you can. 

Now, make your filling. In a large, flat-bottom pan, saute your leek until they are softened and beginning to get translucent. Add in the diced bacon and cook until the fat it completely rendered but not crisp. Stir in the ground meat and brown until completely cooked through. Stir in the corn and season to taste with salt, pepper, and smoked paprika. Lastly fold in the chopped parsley.

Press the filling into the prepared sweet potatoes and return them to the oven for 10 minutes to warm them completely. Serve hot with a salad on the side. 


That's a wrap on our Vincentian adventure. We're headed to Samoa next. Stay tuned!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas