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Mashed Potato Stuffing (Virgin Islands)

Delicious mashed potatoes made from sweet potatoes - Paleo, gluten free, vegan
Course Side Dish
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 527kcal
Author Charla

Ingredients

  • 3 lb of white sweet potatoes
  • 2 garlic cloves minced
  • 1/2 cup of onion minced
  • 2 tbsp of celery minced
  • 1/2 cup of red and green bell peppers minced
  • 2 tbsp of coconut oil
  • 3 tbsp of dairy free butter
  • 1/4 cup of tomato paste
  • 1 tbsp parsley
  • 1 tsp of thyme
  • 1/3 cup of raisins
  • 1/4 cup of coconut sugar
  • 1 tsp of black pepper
  • 1/8 tsp of cinnamon optional
  • himalayan pink salt to taste I used 1/2 tsp

Instructions

  • Preheat the oven at 170 degrees celsius or gas mark 4.
  • Wash and dry the white sweet potatoes before proceeding to peel the potatoes using a paring knife.
  • 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. This should take approximately 10-12 minutes, 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 to break down the potato chunks 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.
  • Transfer the potato stuffing into an oven proof dish, using a knife to evenly distribute the mixture, it should resemble a deep pie.
  • Bake in the oven for 45 minutes until golden brown with a thin crust.
  • Remove and allow to cool before serving accordingly.

Nutrition

Calories: 527kcal | Carbohydrates: 94g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Sodium: 486mg | Potassium: 1484mg | Fiber: 13g | Sugar: 24g | Vitamin A: 48708IU | Vitamin C: 31mg | Calcium: 119mg | Iron: 3mg