When making this dish, I had our honeymoon in mind. We went to St. Lucia and stayed at Jade Mountain and it was phenomenal! I could go on and on about how great this trip was… the location was beautiful (lush mountains rising up out of crystal blue waters), it was the perfect combination of peace and serenity with outdoor activities (we had a 24/7 butler who was amazing and waited on us hand and foot and then we’d spend the afternoon sailing or jungle biking or exploring a volcano), the rooms were out of this world (up on top of a mountain with 3 walls and one side open to the ocean with an infinity pool going out to the ledge), but the food. Oh the food. The food the food the food. The food was paradise.
There were about 5 restaurants on the premises and you could dine in or have the food brought to your room. The restaurants had different themes, one was a vegetarian place (woohoo!), there was a surf shack type of beach bar and grill, there was an Indian restaurant, and a restaurant with a buffet, and then on the very tip top of the mountain there was a gourmet restaurant. The executive chef of Jade Mountain is an award winning chef and he’s brilliant. We did a cooking class with him and he showed us not only lots of techniques and made wonderful food, but he also explained his food philosophy for Jade Mountain. He believes in the importance of using fresh, local ingredients and letting the produce dictate the flavors and type of food you make. This was all made possible by the huge farm next to the resort, from which they got all their fruits and vegetables. I can’t remember the exact number, but they had somewhere around 100 different types of mangos. And they also had several varieties of sweet potatoes. Most of the food was Caribbean-Indian fusion so there was a lot of sweetness and also a lot of spice!
This curried sweet potato hash with curried ketchup is both sweet and spicy and it goes perfectly served with mango. Only problem is it doesn’t come with a butler to bring you seconds 🙂
Curried Sweet Potato Hash
- 1 large sweet potato
- 1 medium red pepper
- 1 small spanish onion
- 1/2 t curry powder
- 1/2 t salt
- 1/4 t pepper
- 1/4 t paprika
- 3 T canola oil
For the curried ketchup:
- 1/2 cup ketchup
- 1/4 t curry powder
1. Heat a griddle or a large frying pan to med-low heat (I used a griddle set to 300).
2. Finely dice the red pepper and onion.
3. Spray the pan and add the pepper and onion.
4. While that cooks, peel the sweet potato and grate it, stopping occasionally to stir the pepper and onion.
5. Once onions are translucent and beginning to brown and pepper has softened, remove from the pan.
6. Add the canola oil and the grated sweet potato to the pan and turn up the heat to med-high (350 on the griddle).
7. Stir in the curry powder, salt, pepper, and paprika.
8. Use a spatula to spread out the sweet potato and flatten it as much as possible and let sit for about 5 minutes until the bottom is browned.
9. Flip hash and brown the other side.
10. Once its cooked, add back in the peppers and onions and stir to combine. Let sit for about 1 minute so everything is warm.
11. To make curried ketchup, combine 1/4 t curry powder with 1/2 cup ketchup.
12. Serve hash with the ketchup and sliced mango.
Hope everyone is having a great weekend!