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Mashed Potato Stuffing (Virgin Islands)

Don't let this Virgin Islands side dish miss your dinner table this Thanksgiving. This Caribbean spin on potato stuffing uses white sweet potatoes that are boiled and mashed into a smooth consistency with raisins, vegetables and seasoning.
Course Side Dish
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 287kcal
Author Charla


  • 2-3 lb of white sweet potatoes or use regular white potatoes, see notes
  • 3 garlic cloves minced
  • ½ cup of onion minced
  • 2 tablespoon of celery minced
  • ½ cup of red and green bell peppers minced
  • 2 tablespoon of coconut oil or olive oil
  • 3-4 tablespoon of dairy free butter
  • ¼ cup of tomato paste
  • 1 tablespoon parsley
  • 1 teaspoon of thyme
  • cup of raisins add more raisins if you wish
  • ¼ cup of coconut sugar
  • 1 teaspoon of black pepper
  • teaspoon of cinnamon optional
  • himalayan pink salt to taste


  • Preheat the oven at 170c/338f or gas mark 4.
  • Wash and dry the white sweet potatoes before proceeding to peel the potatoes using a paring knife/peeler.
  • Roughly chop the potato into chunks before adding them to a large pot of water. Add enough water to the pot so that all the potatoes are completely submerged in water.
  • Bring the pot to the boil and cook the potato chunks until tender., Be sure to determine the readiness by pricking a piece of potato with a fork. It should be soft to the touch.
  • Drain off the excess water and use and potato masher/immersion stick blender to break down the potato chunks into mash and incorporate the butter.
  • On medium heat add the coconut oil and begin to saute the onion and garlic for 30 seconds.
  • Quickly add the bell peppers, celery and raisins and cook for 1 minute.
  • Add the coconut sugar, tomato paste, thyme, black pepper, salt to your taste and cinnamon. The contents in the frying pan should take on a red hue.
  • Continue to toss and rotate the pan for another minute before removing it from the stove.
  • Pour the sauteed ingredients in with the mash potatoes and use a folding technique to ensure the fruit and vegetables are fully incorporated, note the potato should be a subtle red hue.
  • Do a taste test and adjust seasoning, if required.
  • Transfer the potato stuffing into an oven proof dish, using a knife or the back of a large spoon to evenly distribute the mixture, it should resemble a deep pie.
  • Bake in the oven until golden brown with a thin crust.
  • Remove and allow to cool before serving accordingly.


**Just to clarify the dish is called potato stuffing BUT title says "MASHED". I put mashed at the beginning because this helps to bring the post up in Google search hence making it visible**
  • While the potatoes are boiling I recommended sauteing the rest of the ingredients to cut down on the cooking time.
  • You can peel the potatoes the day before and have the ingredients ready ahead of time.
  • I recommend using white sweet potatoes and coconut sugar because they don't raise blood sugar levels very quickly.
  • Do a taste test of the stuffing once all of the ingredients are incorporated together.  You may want to add something else i.e more thyme, more tomato, black pepper etc...


Calories: 287kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Sodium: 234mg | Potassium: 741mg | Fiber: 6g | Sugar: 13g | Vitamin A: 21744IU | Vitamin C: 19mg | Calcium: 57mg | Iron: 2mg