Chef John Fraser makes a punched up jerk sauce with multiple spices, molasses, soy sauce and Pepsi to coat his tender sweet potatoes. You can use your favorite store-bought jerk sauce in its place. Slideshow:  Sweet Potato Recipes 

Food & Wine
June 2014

Gallery

© Christina Holmes

Recipe Summary

active:
1 hr 10 mins
total:
1 hr 45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, boil the Pepsi over moderately high heat until reduced to 1/4 cup, about 3 minutes. Transfer to a blender. Add the soy sauce, molasses, ginger, brown sugar, vinegar, thyme, garlic, vadouvan, allspice and cinnamon and puree. Season the jerk vinaigrette with salt and pepper.

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  • In a small bowl, whisk the mayonnaise with 2 tablespoons of the jerk vinaigrette and season with salt and pepper.

  • Light a grill or preheat a grill pan; brush with oil. In a bowl, gently toss the sweet potatoes with half of the remaining jerk vinaigrette and season with salt and pepper. Grill the potatoes over moderately high heat, turning and basting with the remaining vinaigrette, until lightly charred all over, 6 to 8 minutes. Transfer to a platter and lightly break them apart with a fork.

  • In a bowl, toss the escarole, pineapple and bell peppers with the 2 teaspoons of oil; season with salt and pepper. Scatter the salad over the grilled potatoes and serve right away with the jerk mayonnaise.

Notes

Vadouvan—a French spice blend with Indian flavors that can include fried onion, garlic, curry leaves, fenugreek and mustard seeds—is available at thespicehouse.com.