Cat Cora's Barbados Sweet Potatoes and Olive Casserole

Cat Cora's Barbados Sweet Potatoes and Olive Casserole
Staff Writer
Sweet Potatoes
Cat Cora's Kitchen by Gaea

Sweet Potatoes

In this twist on the traditional mashed potato dish, you'll impress your entire family by using Cat Cora’s Kitchen by Gaea’s range of olive oils. When you drench the humble sweet potato in island flavors — rum and lime, brown sugar, ginger, and peppers — it’s like giving an old familiar song a completely new beat.

4
Servings
157
Calories Per Serving
Deliver Ingredients

Notes

Cat Cora’s note: You can speed up the cooking time by microwaving the sweet potatoes or baking them in the oven the night before you plan to serve the dish. Don’t wrap the sweet potatoes in foil if you’re going to microwave them, and be sure to pierce them first. Zap the potatoes for a total of 6 to 9 minutes on high, turning them 3 times so they cook evenly. If you cut a potato open and it’s a little hard in spots, don’t worry. Just close it back up, return it to the oven or microwave, and cook until tender.

Ingredients

  • 3 large sweet potatoes
  • 3 Tablespoons Cat Cora's Kitchen by Gaea's Kalamata D.O.P. Greek Extra-Virgin Olive Oil
  • 1/2 Teaspoon serrano chile, finely chopped
  • 1/4 Cup pitted Cat Cora's Kitchen green olives, quartered
  • 1/4 Cup packed dark brown sugar
  • 3 Tablespoons fresh ginger, grated
  • 2/3 Cups fresh orange juice
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon Jamaican dark rum
  • 1/2 Teaspoon ground allspice
  • 1 Teaspoon Cat Cora's Kitchen sea salt, to taste

Directions

Preheat the oven to 350 degrees.

Prick each sweet potato several times with a fork and wrap each one in foil. Bake for 1 hour or until the potatoes give slightly when you touch them. Let them cool in the foil while you prepare the pan.

With your fingers, coat a 9-by-13-inch baking pan (preferably glass) with the vegetable oil.

Remove the foil from the potatoes and, when they’re cool enough to handle, peel and cut into ½-inch-thick slices. Layer the slices in the pan.

Mix the olive oil, chile, green olives, brown sugar, ginger, orange and lime juices, rum, allspice, and sea salt in a small bowl until smooth. Drizzle the mixture over the potato slices.

Cover the dish with a sheet of foil and bake for 15 to 20 minutes, until they are barely tender.

Remove the foil and bake for an additional 10 to 15 minutes, until the topping just begins to look crisp. Serve hot or warm.

 

Nutritional Facts

Total Fat
9g
13%
Sugar
6g
7%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin A, RAE
121µg
17%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
53µg
59%
Calcium, Ca
67mg
7%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Folate, total
37µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Niacin
2mg
14%
Phosphorus, P
61mg
9%
Selenium, Se
3µg
5%
Sodium, Na
357mg
24%
Water
64g
2%

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.