Jerk Roasted Sweet Potatoes

30 minutes prep 30 minutes active cooking 1 hour total
Makes 4 - 6 servings

Nina Comptom grew up in St Lucia in the Caribbean...

but her New Orleans restaurants Compere Lapin and Bywater American Bistro established Compton as a critical element in the Crescent City’s culinary identity. These heavily seasoned sweet potatoes are adapted from her recipe.

Photo from @ninacompton

What You'll Need


For the shopping list

  • 3 large sweet potatoes, preferably orange varieties
  • 1/4 teaspoon of cumin seeds, crushed
  • 1 tablespoon of black peppercorns, ground or freshly crushed
  • 1 habanero chile
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of cinnamon

From our shop

1/4 cup of  Okinawan Brown Sugar
$9.00– Hatermuma Island - Japan
1/4 cup of  Silk Chili
$10.00– Kahramanmaras - Turkey
1 teaspoon of  Sweet Allspice
$8.00– Alta Verapaz - Guatemala
2 teaspoons of  Italian Fine Sea Salt
$7.00– Trapani - Sicily
Out of stock

1/2 cup of  Madre Terra
$25.00– Sicily - Italy


From the kitchen

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Heavy Skillet

What you'll have to do

Step 1

Preheat oven to 350F.

Cut the sweet potatoes into 1-inch cubes (peeling optional).

Step 2

Use mortar and pestle to grind together the sugar (the Okinawan sugar can be lumpy), cumin seeds, and peppercorns (a blender or spice grinder will work, too). If you’re using the habanero, chop it very finely; removing the seeds and white membrane will cut the heat a bit. Add to the sweet potatoes, mix until evenly coated.

Step 3

Spread sweet potatoes in a single layer on a sheet pan. Roast for 20-30 minutes, stirring a few times, until they can be pierced easily with a fork and are nicely browned.

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