Ingredients with Measurements:
- 2 lbs sweet potatoes, peeled and cut into chunks
- 1 lb salted meat (pork or beef), cut into chunks
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups coconut milk
- 1 cup water
- 1 tsp salt
- 1 tsp black pepper
- 2 sprigs thyme
- 2 bay leaves
- 1 scotch bonnet pepper (optional)
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, add the salted meat and enough water to cover it. Bring to a boil and let it simmer for 10 minutes.
2. Drain the water and add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion is translucent.
3. Add the sweet potato chunks, coconut milk, water, salt, black pepper, thyme, bay leaves, and scotch bonnet pepper (if using) to the pot. Stir everything together.
4. Cover the pot with a lid and let it simmer on low heat for 1-2 hours until the sweet potatoes are tender and the liquid has thickened into a creamy sauce.
5. Remove the thyme sprigs, bay leaves, and scotch bonnet pepper (if using) before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 40g
Protein: 20g
Sodium: 1000mg
Fiber: 6g
Sugar: 10g
Substitutions for ingredients:
- Sweet potatoes can be substituted with yams or cassava.
- Salted meat can be substituted with smoked ham hocks or bacon.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add diced carrots and bell peppers for extra color and flavor.
- Use chicken instead of salted meat for a lighter version.
- Add curry powder or turmeric for a more exotic flavor.
Tips and tricks:
- Make sure to simmer the sweet potato oil down on low heat to prevent the coconut milk from curdling.
- Stir occasionally to prevent the sweet potatoes from sticking to the bottom of the pot.
- Adjust the seasoning to your taste.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot on low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sweet potato oil down in a bowl or on a plate, garnished with fresh thyme leaves.
Garnishes:
Fresh thyme leaves or chopped scallions.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
Steamed vegetables or a simple green salad.
Troubleshooting advice:
- If the sweet potato oil down is too thick, add more water or coconut milk.
- If the sweet potato oil down is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
Make sure to cook the salted meat thoroughly to prevent any foodborne illnesses.
Food history:
Sweet potato oil down is a traditional dish from the Caribbean, specifically Grenada. It is a hearty and comforting meal that is perfect for cold weather.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the sweet potato oil down as a main dish for lunch or dinner.
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Region: Caribbean