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Barbados Sweet Potatoes and Olive Casserole

Presented by Duncan Edwards


3 large sweet potatoes

3 tablespoons olive oil

1/2 teaspoon serrano chile, finely chopped

1/4 cup pitted green olives, quartered

1/4 cup packed dark brown sugar

3 tablespoons fresh ginger, grated

2/3 cups fresh orange juice

2 tablespoons fresh lime juice

1 tablespoon Jamaican dark rum

1/2 teaspoon ground allspice

1 teaspoon sea salt, to taste


Preheat the oven to 350 degrees.

Prick each sweet potato several times with a fork and wrap each one in foil. Bake for 1 hour or until the potatoes give slightly when you touch them. Let them cool in the foil while you prepare the pan.

With your fingers, coat a 9-by-13-inch baking pan (preferably glass) with the vegetable oil.

Remove the foil from the potatoes and, when they’re cool enough to handle, peel and cut into ½-inch-thick slices. Layer the slices in the pan.

Mix the olive oil, chile, green olives, brown sugar, ginger, orange and lime juices, rum, allspice, and sea salt in a small bowl until smooth. Drizzle the mixture over the potato slices.

Cover the dish with a sheet of foil and bake for 15 to 20 minutes, until they are barely tender.

Remove the foil and bake for an additional 10 to 15 minutes, until the topping just begins to look crisp. Serve hot or warm.


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