This Haitian sweet potato is oven-roasted, mashed and reduced to a puree topped with prepared cod. |

Haitian style baked sweet potatoes pureed and stuffed with prepared cod

This recipe features local Haitian sweet potatoes, which are oven-roasted, mashed and reduced to a puree topped with my prepared cod.

Keyword cod, food blog, haiti, haitian food, recipes, salt fish, sweet potatoes
Cook Time 2 hours
Servings 2


To bake the sweet potatoes

  • 1/2 lb sweet potatoes
  • 1/2 tsp salt
  • 1 or 2 tbsp olive oil

For the puree

  • 1/2 cup grated Tête de Maure or sharp cheese
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 tsp garlic powder or to taste
  • 20 cl cream

For the creamy topping

  • 1/4 cup cream
  • salt to taste
  • pepper to taste
  • 1 or 2 garlic cloves

For the garnish

  • Green onions
  • Parsley
  • Brightened shallots


For the baked sweet potatoes

  1. Wash the sweet potatoes

  2. Pat them dry

  3. Poke them with a fork and coat them with the olive oil and salt

  4. Wrap in foil

  5. Place them on a baking sheet lined with parchment

  6. Bake for about 1h30 minutes or until fully cooked

  7. Let cool

For the creamy sauce

  1. While the sweet potatoes are cooking season the cream with salt, pepper and garlic

  2. Keep that cream cool in the fridge

Putting it all together

  1. Once the sweet potatoes have cooled down, cut a thin opening in the skin, and take out the flesh without ripping the skin out. Preserve the outer skin. You'll stuff it with the sweet potato mash

  2. Mash the flesh into a puree 

  3. Season with salt, pepper, garlic and cheese

  4. Add the cream

  5. Mix until the puree acquires a smooth texture

  6. Fill the preserved skin with the mashed sweet potato

  7. Finish with my prepared cod or with the topping of your choice

  8. Garnish with green onions and brightened shallots

  9. Drizzle that mixture on top of your mashed sweet potatoes

  10. Serve

Recipe Notes

Though I indicate proportions, you can definitely adjust the seasoning according to your taste. These proportions work because I added the prepared cod,  which is already salty and rich in flavors. That recipe is on the blog. 

Please note that the pleasant smoky flavors will disappear as your mashed sweet potatoes get cooler. If you like the smokiness as much as I do, I thus recommend that you serve your sweet potatoes while they're still warm.