Name: Sweet Potato Recipes: Best Jamaican Style
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 sweet potatoes, peeled and cut into rounds; 5 tbsp olive oil; 1 tsp paprika; 4 cloves garlic, pressed; 2 tsp chili powder; 1/4 cup brown sugar; 2 tbsp jerk seasoning; salt and pepper to taste

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Okay, so let me tell you about these Jamaican sweet potatoes. I made them last weekend, and honestly? They disappeared faster than I could say jerk seasoning. There’s something about that sweet and spicy combo that just hits different, you know? We’re talking about tender sweet potato rounds that get this gorgeous caramelized coating from brown sugar mixed with all those island spices. Trust me, your taste buds are gonna thank you. What I love about this sweet potato recipe is how simple it really is. You don’t need a culinary degree or fancy equipment. Just some good sweet potatoes, a handful of spices (hello, paprika and chili powder!), and about 40 minutes. That’s it. The result? These beautifully seasoned rounds that work as a side dish or, let’s be real, I’ve eaten them straight off the pan as a snack. No shame here. This Caribbean sweet potato recipe brings that tropical vibe right into your kitchen. It’s part of those traditional Jamaican dishes that make you feel like you’re on vacation, even if you’re just hanging out at home on a Tuesday. Perfect for when you want something different from your usual potato routine. Plus, if you’re into easy Jamaican dessert recipes or just exploring Caribbean cuisine recipes in general, this Jamaican sweet potato casserole style dish is a great place to start. Game changer, for real.

1) Key Takeaways
2) Easy Jamaican Sweet Potato Recipe
3) Ingredients for Jamaican Sweet Potato
4) How to Make Jamaican Sweet Potato
5) Tips for Making Jamaican Sweet Potato
6) Making Jamaican Sweet Potato Ahead of Time
7) Storing Leftover Jamaican Sweet Potato
8) Try these Side Dish next!
9) Jamaican Sweet Potato
10) Nutrition

1) Key Takeaways

What makes Jamaican sweet potatoes different from regular baked sweet potatoes?
Can I use regular potatoes instead of sweet potatoes for this recipe?
What is jerk seasoning and where can I find it?
How do I know when the sweet potatoes are done cooking?

2) Easy Jamaican Sweet Potato Recipe

Listen, I’m all about sweet potato recipes that don’t require a PhD in cooking. This one? It’s so straightforward you’ll wonder why you haven’t been making it every week. We’re talking 45 minutes from start to finish, and most of that time the oven does the work while you kick back.

Here’s what makes this sweet potato recipes version stand out from the crowd. That jerk seasoning brings a punch of Caribbean flavor that transforms ordinary sweet potatoes into something your family will actually fight over. I’m not kidding. Last time I made these, my sister literally tried to sneak extras into her purse before leaving dinner. The combination of brown sugar and spices creates this caramelized crust that’s equal parts sweet and savory.

What I appreciate most about this Jamaican sweet potato casserole style dish is how flexible it is. Serving it for Sunday dinner? Perfect. Need a quick weeknight side? You got it. Taking it to a potluck where you want to impress without breaking a sweat? This is your recipe. The flavors scream effort, but the actual work is minimal. That’s my kind of cooking right there.

The prep is laughably simple. Slice some sweet potatoes, mix up your spice coating, toss everything together, and bake. No fancy techniques, no complicated steps. If you can stir ingredients in a bowl and turn on an oven, you’re qualified to make this. That’s the beauty of good Caribbean sweet potato recipes. They’re built on bold flavors, not complicated methods.

3) Ingredients for Jamaican Sweet Potato

Sweet Potatoes. You’ll want medium to large sweet potatoes for this recipe. I prefer the orange fleshed variety, but honestly any type works. The key is cutting them into even rounds so they cook at the same rate. Nobody wants some pieces charred and others still raw, right? Pick potatoes that feel firm and don’t have any soft spots or weird wrinkly bits.

Olive Oil. This is what helps everything get that nice caramelized exterior. Don’t skimp on it or try to be healthy here. We need enough oil to coat each round generously so they roast properly instead of drying out. Extra virgin works great, but regular olive oil is fine too if that’s what you’ve got in the pantry.

Paprika. Adds color and a subtle smoky sweetness. I use regular paprika, but if you want things a bit smokier, smoked paprika is fantastic here. It gives the potatoes this gorgeous reddish tint that makes them look as good as they taste. One of those traditional Jamaican dishes elements that really pulls the whole thing together.

Garlic. Fresh pressed garlic is where it’s at for this recipe. Those little jars of minced garlic work in a pinch, but fresh cloves have way more punch. Press them right into your spice mixture and let that aroma tell you you’re doing something right. Garlic and sweet potatoes are best friends, trust me.

Chili Powder. Brings the heat without overwhelming everything. If you’re sensitive to spice, start with one teaspoon and work your way up. Got a family that loves things spicy? Go ahead and add an extra teaspoon. This is your kitchen, your rules. The chili powder balances out all that sweetness beautifully.

Brown Sugar. Here’s where the magic happens. The brown sugar caramelizes as the potatoes bake, creating that incredible sticky sweet coating. It also helps balance the heat from the jerk seasoning and chili powder. Light or dark brown sugar both work great. I usually grab whatever’s closest in my cupboard.

Jerk Seasoning. The star player in this whole operation. This blend typically includes allspice, thyme, cinnamon, nutmeg, and some heat. You can find it at most grocery stores now in the spice aisle. If you can’t locate it, check out Caribbean sweet potato recipes online for homemade jerk seasoning blends. Making your own is easier than you’d think.

Salt and Pepper. Never forget these basics. They might seem boring, but they wake up all the other flavors and make everything pop. I use kosher salt because the larger crystals are easier to control. For pepper, freshly ground black pepper beats the pre ground stuff every time. Just a couple grinds right before cooking makes a difference.

4) How to Make Jamaican Sweet Potato

Step 1. Get your oven heated to 350°F. While that’s warming up, line a baking sheet with parchment paper. I cannot stress enough how much this helps with cleanup. Those caramelized bits stick like crazy without it, and you’ll be scrubbing for days. Learn from my mistakes here.

Step 2. Peel your sweet potatoes and cut them into half inch rounds. Consistency matters more than you’d think. When they’re all roughly the same thickness, they cook evenly. No one wants to bite into a piece that’s still crunchy while the rest are perfect. Take an extra minute to make sure they’re similar sizes.

Step 3. Grab your biggest mixing bowl. Seriously, go big here. You need room to toss everything without making a mess. Add the olive oil, brown sugar, jerk seasoning, paprika, chili powder, and a good pinch of salt and pepper. Stir it all together until it’s well mixed and looks like a thick paste.

Step 4. Toss those sweet potato rounds right into the spice mixture. Get your hands in there if you want. I find using my hands works better than a spoon for coating everything evenly. Make sure each piece gets covered in that delicious mixture. This step is where the flavor happens, so don’t rush it.

Step 5. Arrange the coated rounds on your prepared baking sheet in a single layer. They can be close together but try not to overlap them. Overlapping means steaming instead of roasting, and we want that caramelized exterior. If you need two baking sheets, use two baking sheets. Worth it.

Step 6. Slide the pan into your preheated oven and set a timer for 35 minutes. After 35 minutes, check them. They should be tender when you poke them with a fork and starting to get those gorgeous caramelized edges. If they need more time, give them another 5 minutes. Ovens vary, so use your judgment.

Step 7. Pull them out when they’re done and let them sit for a minute or two. They’ll be screaming hot right out of the oven. Serve them warm and watch people’s faces light up. These sweet potato recipes never fail to impress, even picky eaters who claim they don’t like sweet potatoes usually come back for seconds.

5) Tips for Making Jamaican Sweet Potato

Size matters when you’re slicing those sweet potatoes. Aim for half inch thickness across all your rounds. I know it’s tempting to just hack through them quickly, but taking time here pays off. Uniform pieces mean everything finishes cooking at the same time. Nobody wants to deal with some pieces being mushy and others still firm.

Don’t crowd your baking sheet. I get it, using one pan is easier than two. But if you pile the rounds on top of each other, they steam instead of roast. You lose that caramelized crust we’re going for with this sweet potato casserole recipe approach. Give each piece some breathing room and you’ll get way better results. The texture difference is night and day.

Want to adjust the heat level? Go for it. Start with less jerk seasoning and chili powder if you’re cooking for people who can’t handle spice. You can always add more next time. I learned this the hard way when I made these for my parents and my dad’s face turned red. He still ate them all, but lesson learned about knowing your audience.

Fresh garlic beats jarred every single time. Press those cloves right before mixing your spices. The flavor is so much more vibrant and punchy. Jarred garlic works if that’s all you’ve got, but fresh makes these easy Jamaican dessert recipes style dishes really sing. Same goes for grinding your own pepper. Little details add up to something special.

Keep an eye on them during the last 10 minutes of cooking. Ovens run hot or cool, and the sugar in this recipe can go from perfectly caramelized to burnt faster than you’d expect. Check them at 35 minutes. If they need more time, add it in 5 minute increments. Better to check twice than to end up with charcoal rounds.

6) Making Jamaican Sweet Potato Ahead of Time

Good news for meal preppers and party planners. You can totally prep these sweet potato recipes ahead of time. Slice your sweet potatoes and mix up your spice blend in the morning or even the night before. Keep them separate in the fridge. When you’re ready to cook, just toss them together and bake. Easy peasy.

If you want to go one step further, coat the sweet potato rounds in the spice mixture and store them in an airtight container in the fridge. They’ll hang out there happily for up to 24 hours before baking. The flavors actually have time to soak in, which some people say makes them even better. I’ve done it both ways and both turn out great.

Can you bake them completely ahead and reheat? Sure thing. Bake them as directed, let them cool completely, then store in the fridge for up to 3 days. When you’re ready to serve, pop them in a 350°F oven for about 10 minutes to warm through. They won’t be quite as crispy as fresh from the oven, but they’re still delicious.

Taking these to a gathering? Here’s my move. I bake them at home, transport them in a covered dish, and reheat them in the host’s oven when I arrive. Saves oven space at their place and guarantees I’m bringing something warm and fresh. People always appreciate a side dish that doesn’t require tons of last minute attention from the cook.

7) Storing Leftover Jamaican Sweet Potato

Let’s be real, you probably won’t have leftovers. These Caribbean cuisine recipes disappear fast. But if you do end up with extras, store them properly so they stay good. Let them cool down to room temperature first. Don’t put hot food straight in the fridge, it raises the temperature and that’s not great for food safety.

Pop them in an airtight container once they’re cool. They’ll keep in the fridge for 2 to 3 days, maybe 4 if you’re lucky. The texture changes a bit after the first day. They get softer and less crispy on the outside. That caramelized coating tends to get a little sticky, but the flavor is still there in full force.

Reheating works best in the oven. Spread them on a baking sheet and warm them at 350°F for about 10 minutes. The microwave makes them mushy and sad. Air fryer works too if you’ve got one. Just a few minutes at 375°F and they crisp right back up. Way better than nuking them and ending up with soggy potatoes.

Can you freeze them? Technically yes, but I don’t recommend it. Sweet potatoes get weird and grainy when frozen and thawed. The texture just isn’t the same. This recipe is quick enough that making a fresh batch is easier than dealing with frozen ones. Save your freezer space for things that actually freeze well.

8) Try these Side Dish next!

9) Jamaican Sweet Potato