Jerk. No I’m not giving out an insult, I’m talking about the Caribbean seasoning I’ve come to love.
Give me anything jerk and it’s a winner – Alex’s mum makes the most incredible jerk chicken, and I love feasting on the stuff at Notting Hill Carnival too! I could probably live on the jerk chicken and wouldn’t get bored.
One side which goes so well with jerk chicken is sweet potato – come on, Sweet potato is never going to have had its day.
So getting creative in the kitchen recently I started experimenting with combining the flavours – a jerk sweet potato mash to go with my slow cooked BBQ chicken.
Combining cooked sweet potato with a little butter and jerk paste, it made a delicious and creamy yet spicy mash. Missing something, I added chunks of tinned pineapple, and a drizzle of the syrup to add a sweet touch, resulting in a mix of savoury and spicy yet sweet and sticky flavours. It was absolutely delicious – a fab combo of flavours!
Super simple, my jerk sweet potato mash with pineapple went down a treat with my BBQ chicken, and would work well with pulled pork, herby lamb or even roasted veggies and goats cheese. You have to give it a whirl!
Have you had jerk before? What’s your favourite dish?
Jerk Sweet Potato Mash with Pineapple
Delicious with slow cooked BBQ meat, such as chicken or pork
- 2 sweet potato, large or 3 small
- 1 tsp butter
- 1 tsp Dunn's River Jamaican Jerk Seasoning
- 1/2 tin (227g) pineapple pieces in natural juices
Peel the sweet potatoes and cut into large chunks. Bring a pan of water to boil, add the sweet potatoes and boil for 15 minutes, or until soft.
Remove the sweet potatoes from the heat and drain. Mash the sweet potato with the butter. Add the jerk seasoning and combine well.
Split the mashed potato between two small dishes (e.g. tapas dishes). Open the tin of pineapple chunks. Don't discard the juices.
Sprinkle each portion of mashed potato with pineapple and drizzle with the juice. Serve with your choice of main.