Saint Martin Supper
Created exclusively for NC SweetPotato Commission by The Porch, Kitchen and Cantina - Winston-Salem, NC
Servings: 4
Calories: 780kcal
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: 1 | Calories: 780kcal | Carbohydrates: 95g | Protein: 68g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 145mg | Sodium: 435mg | Potassium: 2486mg | Fiber: 21g | Sugar: 22g | Vitamin A: 33988IU | Vitamin C: 78mg | Calcium: 186mg | Iron: 7mg | Net Carbohydrates: 75g