Saint Martin Supper

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

 

Ingredients

 For the smashed sweet potatoes:

  • 4 medium sweet potatoes
  • 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.

 

Directions:

Roast the sweet potatoes:

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

Prepare the pico de gallo:

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

Finish sweet potatoes:

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

Assemble the dish:

  1. Arrange four shallow soup bowls on the work surface.
  2. Evenly divide potatoes between the bowls.
  3. Evenly divide beans over potatoes in each bowl. Do the same with the pork.
  4. Place a few tablespoons of pico over the meat.
  5. 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.

Makes 4 servings