This recipe features local Haitian sweet potatoes, which are oven-roasted, mashed and reduced to a puree topped with my prepared cod.
Wash the sweet potatoes
Pat them dry
Poke them with a fork and coat them with the olive oil and salt
Wrap in foil
Place them on a baking sheet lined with parchment
Bake for about 1h30 minutes or until fully cooked
While the sweet potatoes are cooking season the cream with salt, pepper and garlic
Keep that cream cool in the fridge
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
Mash the flesh into a puree
Season with salt, pepper, garlic and cheese
Add the cream
Mix until the puree acquires a smooth texture
Fill the preserved skin with the mashed sweet potato
Finish with my prepared cod or with the topping of your choice
Garnish with green onions and brightened shallots
Drizzle that mixture on top of your mashed sweet potatoes
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.