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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
Ingredients
For the shopping list
large sweet potatoes, preferably orange varieties
cumin seeds, crushed
black peppercorns, ground or freshly crushed
habanero chile
ground cloves
cinnamon
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Equipment
From the kitchen
Chef Knife
Cutting Board
Heavy Skillet
Step 1
Preheat oven to 350F.
Step 2
Cut the sweet potatoes into 1-inch cubes (peeling optional).
Step 3
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 4
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.
