The Porch Kitchen and Cantina | Saint Martin Supper #FiestaDeCamotes


“Fiesta de Camotes” is a promotion of the NC SweetPotato Commission and was funded through the USDA Specialty Crop Block Grant Program. I was compensated for this post, but all photos and opinions are my own.

What's Fiesta de Camotes, you ask? It's a month-long party to highlight Hispanic restaurants and bakeries throughout North Carolina featuring sweet potatoes in a special dish.
With 22 restaurants and bakeries participating, Fiesta de Camotes’ mission is to highlight the use of sweet potatoes in traditional Hispanic dishes as well as fusion dishes. Each restaurant or bakery will be showcasing their special dish from September 1, 2017 to September 30, 2017. Patrons are encouraged to try sweet potato dishes throughout September at one of the participating locations listed HERE.
Fortunately, The Porch, Kitchen And Cantina in Winston-Salem has joined in on the fun and created Saint Martin Supper, a dish to highlight the beauty and joy of sweet potatoes. The Porch is a Tex Mex restaurant that started as a home delivery service, delivering "Dinners on the Porch" on select weeknights to families and households in the city. The restaurant is located in the West End Millworks complex and is expanding in 2018 inside the Wake Forest Innovation Quarter to sit alongside Wake Forest Baptist School of Medicine and a host of biotech companies.



I don't know who Saint Martin is, but I sure do like his supper! Roasted sweet potatoes are smashed with a Pickapeppa Sauce, which is a staple in Caribbean cooking.



Wake me up when September ends, because this dish may not be available on the Porch's menu. You can, however, recreate it at home!

The Porch Kitchen and Cantina | Saint Martin Supper
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The Porch Kitchen and Cantina | Saint Martin Supper

Yield: 4
Author: Nikki Miller-Ka of Nik Snacks

Ingredients

Smashed Sweetpotatoes
  • 4 medium sweet potatoes
  • 1 tablespoon vegetable oil
  • 6 tablespoons butter, at room temperature
  • ¼ cup Pickapeppa Sauce, or to taste
Mango Habañero Pico de Gallo
  • 1 red bell pepper, seeded and diced
  • 1 fresh mango, diced
  • ½ of a medium red onion, diced
  • Habañero pepper, slivered and added to taste
  • 1/2cup chopped fresh cilantro
  • 1/4cup freshly squeezed lime juice
  • Salt to taste
To assemble the dish
  • 2 pounds roasted pork, shredded
  • 3 cups cooked black beans
  • Honduran or Mexican crema or sour cream
Garnish
  • 1 lime, cut into wedges
  • 3 green onions, sliced
  • ½ cup chopped fresh cilantro

Instructions

Roast the Sweetpotatoes
  1. Preheat oven to 400 degrees.
  2. Scrub and peel the sweetpotatoes. Cut into 2-inch dice.
  3. Toss diced potatoes and vegetable oil in a large bowl until potatoes are coated with oil. Spread diced potatoes on a large baking sheet.
  4. Roast sweetpotatoes until tender, 20-25 minutes.
Prepare the pico de gallo
  1. While potatoes are roasting, gently stir together the red bell pepper, mango, onion, habanero, cilantro, lime juice and salt in a large bowl.
  2. Set aside.
Finish Sweetpotatoes
  1. Remove sweetpotatoes from the oven and immediately place them in a large bowl.
  2. Add butter and Pickapeppa Sauce.
  3. Mash hot sweetpotatoes until ingredients are mixed but the potatoes are rough-mashed.
Assemble the Dish
  1. Arrange four shallow soup bowls on the work surface.
  2. Evenly divide potatoes between the bowls.
  3. Evenly divide beans over potatoes in each bowl. Do the same with the pork.
  4. Place a few tablespoons of pico over the meat.
  5. Top with 1 tablespoon of crema or sour cream. Serve with more pico, cream, lime wedges, sliced green onions and chopped cilantro at the table.

Notes:

“Fiesta de Camotes” is a promotion of the NC SweetPotato Commission and was funded through the USDA Specialty Crop Block Grant Program. I was compensated for this post, but all photos and opinions are my own.

Calories

896.10

Fat (grams)

48.63

Sat. Fat (grams)

21.70

Carbs (grams)

76.39

Fiber (grams)

18.24

Net carbs

58.15

Sugar (grams)

23.56

Protein (grams)

42.52

Sodium (milligrams)

519.86

Cholesterol (grams)

154.50
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
Did you make this recipe?
Tag @https://www.niksnacksonline.com on instagram and hashtag it #niksnacks
Created using The Recipes Generator


For more sweet potato fun, ideas and recipes you can visit the NC Sweet Potato Commission’s website (www.ncsweetpotatoes.com)

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

Leave a reply

  1. Jessica Fasano FormicolaSeptember 25, 2017 at 7:29 PM

    This looks amazing and packed with flavors that I love!

    ReplyDelete
  2. So glad we can recreate this delicious recipe at home! Thanks for sharing!

    ReplyDelete
  3. I cannot tell you how many sweet potatoes we eat every week! I need some new ideas! This sounds great!

    ReplyDelete
  4. I love this dish! SO hearty and delicious!

    ReplyDelete

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