Ingredients
Equipment
Method
Preparing the Potatoes
- Preheat the oven to 180°C (356°F).
- Wash and peel the sweet potatoes, then chop them into chunks.
- Place the potato chunks in a large pot, cover with water, and bring to a boil. Cook until tender.
- Drain the water and transfer the potatoes to a mixing bowl. Mash them with vegan butter until smooth. Add a splash of almond milk if a creamier texture is desired.
Sautéing the Vegetables
- Heat olive oil in a frying pan over medium heat.
- Add minced onion and garlic, sautéing for about 30 seconds.
- Add the bell peppers, celery, and raisins, cooking for an additional minute.
- Stir in coconut sugar, tomato paste, parsley, thyme, black pepper, and cinnamon. Cook for another minute until the mixture takes on a reddish hue.
Combining and Baking
- Fold the sautéed mixture into the mashed potatoes, ensuring even distribution.
- Season with pink salt to taste.
- Transfer the mixture to a greased baking dish, smoothing the top.
- Bake for 30 to 45 minutes, or until the top is golden brown.
- Allow to cool slightly before serving.
Notes
This traditional Virgin Islands side dish is a savory twist on classic stuffing. Made with mashed potatoes instead of bread, it's flavored with sautéed onions, celery, bell peppers, and aromatic herbs. Sometimes known locally as “potato stuffing” or “island-style stuffing,” it’s often served during holidays like Thanksgiving and Christmas alongside roasted meats. The dish is hearty, comforting, and slightly sweet thanks to the addition of raisins or sweet peppers, depending on the variation. It's a unique blend of Caribbean and American Southern influences, making it a cherished family recipe across generations in the Virgin Islands.