- sweet potatoes, which are high in fiber, really good for you and excessively featured on this blog.
- it features plantains! plantains are versatile, but fairly under-utilized in non-latin recipes.
- you can’t really go wrong with the steps, citrus, or spices. try any combination you’d like, and add sugar or honey if you want something sweeter.
3 large/4 small sweet potatoes
1 green or unripe plantain (look for one that is green or yellow; no black/brown marks on the peel though.)
2 regular potatoes
generous amounts of onion and garlic, OR
2 medium onions, thinly sliced
4 cloves garlic, crushed
2-4 orange quarters
2-4 lemon quarters
1/2 tsp anise
1 bay leaves
1 bunch of finely chopped parsley
1/2 tsp saffron
1/4 tsp cinnamon
salt to taste
1/2 tsp pepper
3 cloves garlic
1 finely chopped habanero pepper (not for the faint of heart!)
1. cut the plantain in quarters, and boil in 2 cups water for 15 minutes. drain, let cool, and remove the skin. cube the plantain.
2. cube the vegetables in 1 inch chunks.
3. sauté each vegetable (sweet potatoes, potatoes, plantains) separately in olive oil with onions and garlic. the vegetables do not need to cook all the way through. when lightly browned, or after onions are clear, remove from stove and set aside.
4. heat a tablespoon of oil on the stove and brown the garlic, then sauté the spices on medium heat for 1 minute. add the vegetables and mix until they are well coated in the spicy oil. transfer into large bowl.
5. stuff your turkey with the citrus chunks and the stuffing. try to pack it as fully as you can. cook the turkey as instructed (i can’t help you here).
skipping the turkey? mix in the citrus and cook for 45 minutes in a large baking dish also at 350-375.