Nina Comptom grew up in St Lucia in the Caribbean, but her New Orleans restaurants – Compere Lapin and Bywater American Bistro – established her as a critical element in the Crescent City’s culinary identity. It makes sense; Nola feels more like the Caribbean than the American South, and Louisiana’s foodways get much of their flavor from island immigrants. We adapted one of Compton’s recipes for these sweet potatoes.
Cut a few orange-fleshed sweet potatoes into roughly ½ inch cubes and toss them with a couple of tablespoons of olive oil. Add the spices and a few good pinches of sea salt and make sure the sweet potatoes pieces get a nice coat of the spice mix.
Spread the sweet potatoes on a sheet pan or skillet in a single layer, and roast at 350F for 20-30 minutes or until soft.
The RGF Thanksgiving meal kits are available for order now, but don’t wait too long. If we’re shipping your order, it must be in by Monday, November 16; expect delivery about November 24-25. If you live here in Portland, we need your order by Monday, November 23 for delivery or pick up on the 24th or 25th.
While grillades means grilled in French, if you order “gree-ahds” in Louisiana you’ll get slices of meat simmered in a tomato gravy, most often served over a mound of grits. The origins of the dish are murky, but it likely comes from the Cajun pig butchering tradition called a boucherie when pieces of meat would be cooked over open fires in black iron pots.