Saint Martin Supper

Created exclusively for NC SweetPotato Commission by The Porch, Kitchen and Cantina - Winston-Salem, NC

Recipe

Servings 4
Calories 780 kcal

Ingredients
  

For the smashed sweetpotatoes:

  • 4 medium sweetpotatoes
  • 1 tablespoon vegetable oil
  • 6 tablespoons butter at room temperature
  • ¼ cup Pickapeppa Sauce or to taste

For the mango habañero pico de gallo:

  • 1 red bell pepper seeded and diced
  • 1 fresh mango diced
  • ½ of a medium red onion diced
  • Habañero pepper slivered and added to taste
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup freshly squeezed lime juice
  • Salt to taste

To assemble the dish:

  • 2 pounds roasted pork shredded
  • 3 cups cooked black beans
  • Honduran or Mexican crema or sour cream

Garnish:

  • 1 lime cut into wedges
  • 3 green onions sliced
  • ½ cup chopped fresh cilantro.

Instructions
 

Roast the sweetpotatoes:

  • Preheat oven to 400 degrees.
  • Scrub and peel the sweetpotatoes. Cut into 2-inch dice.
  • Toss diced potatoes and vegetable oil in a large bowl until potatoes are coated with oil. Spread diced potatoes on a large baking sheet.
  • Roast sweetpotatoes until tender, 20-25 minutes.

Prepare the pico de gallo:

  • While potatoes are roasting, gently stir together the red bell pepper, mango, onion, habanero, cilantro, lime juice and salt in a large bowl.
  • Set aside.

Finish sweetpotatoes:

  • Remove sweetpotatoes from the oven and immediately place them in a large bowl.
  • Add butter and Pickapeppa Sauce.
  • Mash hot sweetpotatoes until ingredients are mixed but the potatoes are rough-mashed.

Assemble the dish:

  • Arrange four shallow soup bowls on the work surface.
  • Evenly divide potatoes between the bowls.
  • Evenly divide beans over potatoes in each bowl. Do the same with the pork.
  • Place a few tablespoons of pico over the meat.
  • Top with 1 tablespoon of crema or sour cream. Serve with more pico, cream, lime wedges, sliced green onions and chopped cilantro at the table.

Notes

Recipe analyzed for 4 servings. Recipe analyzed with 1/4 cup Tabasco sauce, 1/4 cup light sour cream. 
Nutrition Facts
Saint Martin Supper
Serving Size
 
1
Amount per Serving
Calories
780
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
145
mg
48
%
Sodium
 
435
mg
19
%
Potassium
 
2486
mg
71
%
Carbohydrates
 
95
g
32
%
Fiber
 
21
g
88
%
Sugar
 
22
g
24
%
Protein
 
68
g
136
%
Vitamin A
 
33988
IU
680
%
Vitamin C
 
78
mg
95
%
Calcium
 
186
mg
19
%
Iron
 
7
mg
39
%
Net Carbohydrates
 
75
g
* Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Serving: 1Calories: 780kcalCarbohydrates: 95gProtein: 68gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 145mgSodium: 435mgPotassium: 2486mgFiber: 21gSugar: 22gVitamin A: 33988IUVitamin C: 78mgCalcium: 186mgIron: 7mgNet Carbohydrates: 75g