FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
by Rose Elliot
It's easy to make your own jerk paste, but for a very fast option, use a store-bought one instead.
Preparation 20 minutes
Cooking 20 minutes
• 4 sweet potatoes, about 12 oz each
• lime wedges, to serve (optional)
For the jerk spice paste
• 1 onion, roughly chopped
• 1 red chili, seeded
• 4 garlic cloves
• 4 teaspoons dried thyme
• 2 teaspoons allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
For the chive yogurt
• 2 tablespoons chopped chives
• 2 1/4 cups plain yogurt
• salt and pepper, to taste
1. To make the jerk paste, put all the ingredients into a food processor and whiz to a paste.
2. Cut the sweet potatoes into wedges about 1/4 inch thick - they need to be thin enough to cook through without burning. Spread the cut surfaces of the wedges with the jerk paste and place under a hot broiler or on a barbecue grid. Cook for 5 minutes on each side, or until the sweet potato is tender to the point of a knife and the jerk paste is crunchy and slightly charred.
3. Stir the chives into the yogurt along with some salt and pepper and put into a small bowl.
4. Serve the sweet potato wedges at once while still sizzling hot, accompanied by the chive yogurt, wedges of lime, and plenty of soft bread, if desired.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.