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Saint Martin Supper

Created exclusively for NC SweetPotato Commission by The Porch, Kitchen and Cantina - Winston-Salem, NC
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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.
Serves: 4