Mango Mashed Sweet Potatoes

Here is a great alternative recipe for mashed sweet potatoes. Called Alu Curry or Alu Talkari on many of the islands of the Caribbean, this recipe is used as a appetizer, dinner side or snack.

With a few simple ingredients, you can create a tasty dish with island flair.

Contrary to many Caribbean recipes, there are no hot peppers in this dish. The heat comes from ginger-garlic combination and the curry. For those that have a heat aversion, you can decrease the sharpness of the ginger-garlic mix by processing the garlic and ginger with the hot cooked sweet potatoes. The heat from the food processor blades will lightly "cook" the ginger and garlic taking some of the bite away. You can also play around with the amount of curry to your liking.

As tempted as it maybe, don’t put all the ingredients in the food processor and process. What you will end up with is total mush that is not tasty. The dish will lose all of its unique flavors which are what make the dish. Curb that urge and make sure to fold in the ingredients as directed. The strength of the recipe is based on the infusion of flavors and contributions of each of the ingredients.

Ingredients:

• 2 lbs sweet potato
• 1 lb ripe green mango
• 2 tbsp curry powder
• 2 cloves garlic
• 1 tbsp fresh ginger

Process:

1) Mince garlic and grate ginger – place aside

2) Peel and cube potatoes. Place potatoes in pot with water and bring to boil until potatoes are fork soft.

3) Remove potatoes and place in a food processor with ½ of the mango and curry powder and process. Reserve other half of mango for later in recipe. Note: Mixture should be thick. If not, return to heat and constantly stir until thick.

4) Cool mixture for at least one hour

5) Fold in remaining mango, ginger and garlic. Allow mixture to sit for at least one hour to allow flavors to set.

6) Reheat in oven safe container before serving.