The seventh installment of the Vegans Pilgrimize Thanksgiving Recipe Series is from Betsy DiJulio, the author of honest to goodness cookbooks, so this is professional, people. Betsy says, “A childhood favorite inspired this recipe. My mom used to serve mashed sweet potatoes on a ring of pineapple with a marshmallow baked on top. I borrowed that presentation for my tropical take on a Southern staple.” Thanks, Betsy!
It’s almost but not quite too late to send in another winner. E-mail it to me post haste!
Sweet Potatoes Caribbean
2 large sweet potatoes, peeled and cut into 1-inch dice
2 teaspoons vegan butter
1 tablespoon plus 1 teaspoon peanut butter
1 tablespoon plus 1 teaspoon fresh lime juice
2 tablespoons unsweetened coconut milk
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 teaspoons fresh cilantro, minced
Sea salt and freshly ground black pepper
2 scallions, trimmed, split lengthwise and cut into 1/4-inch pieces
Pineapple rings, for serving (optional)
1. Pour an inch of water into a 4-quart saucepan fitted with a steamer.Cover the pan and bring the water to a simmer. Place the sweet potatoes into the steamer insert, cover loosely, and steam for 10 minutes or until tender.
2. Mash by hand or press the potatoes through a ricer into a medium-size bowl. Add the vegan butter, peanut butter, lime juice, coconut milk, cumin, coriander, and cilantro, and combine well. Taste and adjust the seasoning with salt and pepper, if necessary. Fold in the scallions and mix until well distributed. To serve, transfer to a bowl and serve hot. Alternately, you can scoop the potatoes onto sliced fresh pineapple rings.
Yield: 4 servings