K Kruger
TVWBB 1-Star Olympian
This is great (with all or most of the optional ingredients) with pork roasted in banana leaves or jerked chicken or pork. Also nice with slow-smoked or high-heat fresh ham. Leftyovers can be bound with beaten egg, formed into little cakes, floured and fried. Nice with a pile of thinly sliced cured ham and cornbread on the side.
You can make the potatoes and topping in advance but fridge them separately.
If you delete the plantains (or bananas), add a potato.
8-10 sweet potatoes (6 lbs), washed
3 large, ripe plantains or 3-4 bananas, unpeeled
2 sticks unsalted butter, at room temp
1/3 c sugar cane syrup, maple syrup, honey, or sorghum syrup
1 1/2 c chopped pecans
3/4 c (packed) light brown Moscovado sugar
1/2 c flour
Salt and freshly ground white pepper
Lime juice, zest or both (optional)
1/2 t-2 T pureed chipotle (from chipotle in adobo) (optional)
3 T dark rum (flamed in a pot then reduced to 1 T)
1 t fresh thyme leaves (optional)
pinch ground allspice (optional)
Bake the potatoes at 400. At the 30 min mark pierce them with a fork. When almost done, about 10 min later, toss in the plantains or bananas and bake another 10-15 min. Pull everything out of the oven, cool a bit, then split all and scoop into a large bowl. Add 1 stick butter and syrup; beat with wooden spoon till well-combined and fluffy. Add salt and white pepper to taste. Spoon into a 10 c baking dish.
Mix nuts, sugar, and flour in a bowl. Add 1 stick butter; mix with a fork til coarse crumbs form. Sprinkle topping over potatoes and bake (still at 400) until top is nicely browned and potatoes are hot, 25-30 min.
For the optional stuff: If using the rum, thyme, and allspice, mix the two spices into the rum just after you flame it. Add this to the potato mix with the butter. If not using the rum add the spices to the potatoes when you add the butter.
If using the chipotle (highly recommended, no matter what you're adding or deleting--even just a little--it adds a pleasant heat in the background), add it when you add the butter to the potatoes.
If using the lime juice and/or zest, add it with the salt and white pepper, a few drops at a time. Look to cut the potatoes' sweetnees a touch and to add nuance, nothing more.
You can make the potatoes and topping in advance but fridge them separately.
If you delete the plantains (or bananas), add a potato.
8-10 sweet potatoes (6 lbs), washed
3 large, ripe plantains or 3-4 bananas, unpeeled
2 sticks unsalted butter, at room temp
1/3 c sugar cane syrup, maple syrup, honey, or sorghum syrup
1 1/2 c chopped pecans
3/4 c (packed) light brown Moscovado sugar
1/2 c flour
Salt and freshly ground white pepper
Lime juice, zest or both (optional)
1/2 t-2 T pureed chipotle (from chipotle in adobo) (optional)
3 T dark rum (flamed in a pot then reduced to 1 T)
1 t fresh thyme leaves (optional)
pinch ground allspice (optional)
Bake the potatoes at 400. At the 30 min mark pierce them with a fork. When almost done, about 10 min later, toss in the plantains or bananas and bake another 10-15 min. Pull everything out of the oven, cool a bit, then split all and scoop into a large bowl. Add 1 stick butter and syrup; beat with wooden spoon till well-combined and fluffy. Add salt and white pepper to taste. Spoon into a 10 c baking dish.
Mix nuts, sugar, and flour in a bowl. Add 1 stick butter; mix with a fork til coarse crumbs form. Sprinkle topping over potatoes and bake (still at 400) until top is nicely browned and potatoes are hot, 25-30 min.
For the optional stuff: If using the rum, thyme, and allspice, mix the two spices into the rum just after you flame it. Add this to the potato mix with the butter. If not using the rum add the spices to the potatoes when you add the butter.
If using the chipotle (highly recommended, no matter what you're adding or deleting--even just a little--it adds a pleasant heat in the background), add it when you add the butter to the potatoes.
If using the lime juice and/or zest, add it with the salt and white pepper, a few drops at a time. Look to cut the potatoes' sweetnees a touch and to add nuance, nothing more.