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Caribbean Sweet Potatoes with Coconut Rice and Mango Salsa Recipe

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This recipe for Caribbean Sweet Potatoes with Coconut Rice and Mango Salsa is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sweet potatoes
1 tablespoon jerk seasoning
1 cup basmati rice
1 can (13.5 ounces) coconut milk
4 green onions
1 teaspoon roasted garlic paste or 1 clove garlic
1 mango
Fresh cilantro
1 lime
½ orange
1 can (15 ounces) kidney beans
Vegetable oil
Salt
Pepper
Directions:
Directions:
Preheat the oven to 425°F. Dice sweet potatoes into 1-inch cubes. Toss sweet potato toss with oil, jerk seasoning, and a pinch each of salt and pepper. Roast until crisp and browned in places, 18 to 20 minutes.

In a saucepan, add basmati rice, coconut milk, ½ teaspoon salt, and ⅔ cup water and bring to a boil. Cover reduce heat to low and cook until liquid is absorbed, and grains are tender, about 20 minutes.

Thinly slice green onions. Peel and mince the garlic, if using the clove. Peel the mango, remove the seed, and dice into ¼-inch cubes. Finely chop the cilantro, stems, and all. Zest and halve the lime, juice one half, and cut one half into wedges. Juice the orange. Drain and rinse the kidney beans. Add onion, diced mango, kidney beans, chopped cilantro, roasted garlic paste, lime juice, orange juice, salt, and a pinch of pepper to a large bowl. Toss the mango salsa to combine.

Top the rice with sweet potatoes and mango salsa. Serve with lime wedges.

 

 

 

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