White Sweet Potatoes with Vinaigrette is a versatile dish that perfectly pairs with any entree. The main ingredient, Caribbean Sweet Potato, can be substituted for any type of red-skinned, white flesh sweet potato.
This Caribbean white sweet potato dish is delicious, healthy, and flavorful. It’s easy to make, requiring just a few ingredients and 30 minutes to make. White Sweet potatoes are naturally nutritious, versatile, and delicious. This vinaigrette dressing takes them to the next level.
One of the greatest things about side dishes is that they are easy to make. Plus, you can make a ton at once and use them for other recipes, so you will never have to worry about having enough leftovers. This recipe calls for a vinaigrette that is easy to prepare and only requires easy-to-find and common ingredients. There’s no excuse not to make it for yourself or your family.
What are Caribbean White Sweet Potatoes?
The Caribbean White Sweet potato is also called white sweet potato, patate, batata, boniato, or camote. It somewhat resembles the Japanese or Korean sweet potato. They are similar in texture but different in appearance. The Japanese and Korean sweet potato skin is smoother than its counterpart.
There are dozens of sweet potato varieties. Also referred to as a yam in some parts of the world, the skin is purple and the inside white. Its flavor is delicate, as it easily loses its sweetness when boiled too long.
Root vegetables such as the Caribbean White Sweet Potato are referred to as provisions. They can be served for breakfast, lunch, dinner, and occasional snacks. They are prepared baked, boiled, mashed, fried, grilled, and sautéed and are as versatile as any other sweet potato.
Health Benefits of Caribbean White Sweet Potatoes
The health benefits of white sweet potatoes are somewhat the same. They are both excellent sources of vitamins A and C and fiber. White sweet potatoes contain almost the same amount of calories, protein, carbohydrates, fiber, and potassium. One major difference is that the white potato contains less sugar than the yellow sweet potato or yam.
The ingredients needed for the recipe
- Sweet potato/batatas/Caribbean White Potatoes: there is a good chance you will not find this ingredient in your regular supermarket unless they cater to Caribbean or Latin produce. Look for West-Indian and Caribbean stores. You may find all varieties of Japanese, Korean, or Caribbean potatoes.
- Extra virgin olive oil: best for side dishes and salads, in my opinion.
- White wine vinegar, rice vinegar, or champagne vinegar: I prefer rice vinegar or champagne vinegar because they contain less acidity.
- Scallions: provides a fresh herbal taste
- Shallots: you can substitute it with red or white onion.
- Parsley: a fresh herbal taste and not to be substituted with cilantro. They both have different flavors and tastes.
- Salt and pepper to taste
Usage in Haitian Cuisine
This healthy and wonderful ingredient is used in many ways in Haitian Cuisine. You can add it in bouillon or soup, make porridge, or make patata ak let / Caribbean White Sweet Potatoes with Milk.
- 1 pound sweet potato batatas – white flesh sweet potato
- 4 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar figs, rice vinegar or champagne vinegar
- 2 scallions finely chopped
- 1/3 cup shallots finely chopped
- 1 tablespoon parsley finely chopped
- Salt and pepper to taste
- Wash and peel potatoes. Cut into 2 inch cubes.
- In a heavy bottom pot, add sweet potatoes with enough water to cover.
- Bring to a boil and cook for about 15 to 20 minutes until soft but still firm. Remove from water and set aside.
- While the sweet potatoes are cooking, prepare vinaigrette. In a small bowl, mix oil, vinegar, scallions, parsley, salt and pepper.
- Pour vinaigrette on warm sweet potatoes. Mix carefully.
- Serve immediately.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published December 23, 2016.