Sweet Potato Pastelón

3 Mar

I know this is not exactly a potato, but I wanted to add a new recipe to my Potato Festival collection.  In English, it fits.  In Spanish, it does not (Pastelón de Batata Mameya).  It’s delicious and super easy in either Spanish or English, so here it goes…

  pastelon-batata-2.jpg

SWEET POTATO PASTELON

1 medium sweet potato or batata mameya – washed, peeled and cubed into 1″ slices
1/2 tomato – chopped finely
1/2 onion – chopped finely
1/4 green pepper – chopped finely
1 tbs butter or margarine
2 tbs Parmesan cheese
Extra-virgin Olive oil
Canola spray
Salt and Pepper to taste
  1. In a medium pot, place sweet potato cubes, almost cover with water, sprinkle with some salt.  Cover and boil until fork tender.  This should take about 15 minutes.
  2. In a small skillet, pour about 1tbs olive oil and sautee the onions and peppers.  When they’re starting to turn soft, add the tomatoes until everything is soft and cooked. Season with salt and pepper.
  3. Drain the boiled sweet potatoes and return to the hot pot.  Add the butter, Parmesan cheese and mash until smooth with a potato masher.
  4. Transfer mashed sweet potato to a glass baking dish sprayed with canola oil. Spread it evenly.  Now, pour the sauteed mixture of onions, peppers and tomato on top of the mashed sweet potatoes.
  5. Place in a 350 degree oven so the sweet potato compacts a bit and the flavors meld.  For about 10-15 minutes.  It’s just for melding the flavors, because everything is basically cooked.

Serve with a simple salad for a nice supper or light lunch.

And if you’re in a hurry… just serve the mashed sweet potato and spoon the tomato/onion/pepper mixture over it.  It tastes just the same.

pastelon-batata1.jpg

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