Trinidadian Sweet Potato Fritters in a Callaloo Sauce

I had purchased sweet potatoes for another recipe and then decided I wasn’t in the mood for it. Since sweet potatoes are native to the Americas and the Caribbean, I thought it would be interesting to try making a recipe from the Caribbean. I’ve never tried cooking Trinidadian food, but there’s a Trinidadian restaurant in D.C. called Crown Bakery that I was introduced to by some Trinidadian coworkers. It was one of the most delicious places I’ve ever eaten and long after I stopped working at that job, I continued going back for doubles. Since I haven’t historically found I much enjoyed other Caribbean dishes, Trinidad seemed like a good place to start my Carribean cooking journey.

I found this recipe for Trinidadian Sweet Potato Fritters in a Callaloo Sauce. The spinach (aka: callaloo) is blended in a coconut sauce. The sweet potatoes are roasted before being combined into the patty mixture and then pan fried. The recipe wasn’t super well written and required some interpetation. The ingredient list included “1 green”. I left out the scotch bonnets since I’m trying to avoid spicy foods. I kept the uncoooked patty mixture in the fridge and just fried the number of patties I wanted to eat with each meal.

I really enjoyed the dish the first night I ate it but less and less as the week went on. I found myself having to make myself eat it instead of something else. The sauce has a very interesting flavor to it, but it’s not one I wanted to eat all week long. I didn’t love the flavor of the fritters. That’s not surprising since sweet potatoes are one of my less favorite vegetables. I also thought the fritters needed something else to hold them together. All in all, you’ll probably really enjoy this if you generally enjoy the flavors and ingredients in the dish. But I don’t think it’s the dish to convert anyone who doesn’t already love sweet potatoes and Carribbean flavors. Although, maybe with the scotch bonnet the dish might have changed.


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