Jamaican Me Hungry Sweet Potatoes


How many of you think of sweet potatoes as that sweet, marshmallow topped dish served at Thanksgiving? Or, perhaps you’ve had them baked into a pie resembling pumpkin pie? If you’re lucky, you’ve had them baked just like a regular potato, or even better, made into air fries!

They are really good for you, rich in fiber, beta carotene (the darker orange the flesh is, the more they have) and Vitamin B6. They reduce inflammation, are a rich antioxidant, and can help stabilize blood sugar levels, lowering insulin resistance.

Well, I decided to make an early jump into fall foods, and made Jerked Sweet Potatoes! It is one of my favorite ways to eat them, since I’m not a big fan of that sweet baked Thanksgiving version. My recipe is a bit of a combination of Jamaican Jerk and Southwest flavors.

This is easy to do, but be warned: they are very spicy! If you don’t like spicy foods, you will want to leave out the hottest peppers in this one. I served them with the coleslaw I made earlier.

Jamaican Me Hungry Sweet Potatoes

Jamaican Me Hungry Sweet Potatoes



Equipment Required

  • large, flat-bottomed pan
  • vegetable steamer


3 or 4 ruby sweet potatoes (about 2-3 lbs)

2 hatch chiles, roasted, peeled, seeds removed

1 brown onion large, diced

2 cloves garlic, minced

1-2 Thai chiles, minced (or 1⁄2 Habanero, minced, or 1⁄8 teaspoon Cayenne pepper or other hot chili pepper)

1⁄2 teaspoon Mrs Dash Table Blend

1⁄2 teaspoon black pepper, ground

1⁄2 teaspoon onion powder

1⁄4 teaspoon garlic powder

1⁄4 teaspoon sea salt

1 tablespoon dried thyme

1⁄4 teaspoon cinnamon, ground

1⁄4 teaspoon ginger

1⁄2 teaspoon allspice, ground

1 teaspoon smoked paprika

1 teaspoon Ancho chili powder

1⁄2 teaspoon cumin, ground

1 teaspoon cilantro, dried

2 tablespoons olive oil

1 tablespoon macadamia nut oil


Peel and cube the sweet potatoes. Put them in the steamer and steam until soft and cooked through. This should take about 20 minutes.

While the potatoes are steaming, heat the olive oil over medium heat in the flat bottomed pan. Add the onions, green peppers and garlic. Saute until onions are soft and slightly browned.

Add all of the other ingredients except the Macadamia Nut Oil to the pan. Stir and cook until the spices are very aromatic.

Add the cooked sweet potatoes to the pan. Mash with a fork or a potato masher, mixing the vegetables and spices into the potatoes. If they are too dry, you can add a little water and/or more olive oil.)

When everything is well blended, and just before serving, stir in the Macadamia Nut Oil.

Adjust the heat (peppers and chiles) in this dish to suit your own taste. We like things very spicy!

The Macadamia Nut Oil is a butter replacement that is much healthier for you. But, it is expensive compared to oils you are familiar with, so it is reserved for flavoring, rather than cooking in most cases.

Leftovers freeze well.

Yes, you can cook the cubed sweet potatoes in the microwave. I just try not to use it for general cooking unless I have to.

I’ve also used a Jalapeno or a Serrano chili instead of the Thai chiles or Habanero. It will work just fine, but a bit milder.

This is so yummy! It’s a warm, comfort food dish that is great on a chilly fall day or a cold winter evening. Try serving it at your next Thanksgiving feast instead of the traditional yams.

I like the coleslaw with it because it adds the sweet/sour taste and the crunchy vegetables create a nice textural contrast.

Note: Did you know that the U.S. Department of Agriculture requires labels with the term “yam” to be accompanied by the term “sweet potato”? In most cases, no matter what they are called, you are probably actually eating sweet potatoes!