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Jamaican rice and peas and Al's sweet potatoes

'The Poor Chef' Charles Mattocks joins Al in the kitchen in the second installment of TODAY's Melting Pot. Together they whip up Al's mother's own recipe for sweet potato poon, and flavor-packed jamaican rice and peas.

Al’s mom’s sweet potato poon

Ingredients

    • 6 large sweet potatoes
    • 4 tablespoons baking powder
    • 1 teaspoon salt
    • 1 stick unsalted butter
    • 1 cup flour
    • 1 cup dark brown sugar
    • 1 cup crushed pineapples, drained
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon allspice
    • 1 bag large marshmallows

Preparation

Baking Directions:

Preheat oven to 350 degrees.Boil the sweet potatoes until soft. Mash potatoes with 1 stick of butter in large bowl. Add flour, sugar, salt, baking powder, cinnamon, nutmeg and allspice, and mix together. Fold in crushed pineapple and pour into a buttered 9 X 12-inch Pyrex dish.Bake for 30 minutes or until brown on top. Remove from oven, layer with marshmallows and place under broiler until marshmallows are toasted brown on top. Be careful: They will catch fire very quickly!

Jamaican rice and peas
Servings:

Makes 1 serving

Ingredients

    • 2 15-ounce cans red kidney beans
    • 1 13-ounce can coconut milk
    • 2 cups long grain rice
    • 1 small onion, chopped
    • 1 clove garlic, chopped
    • 1/4 teaspoon dried thyme
    • 1 tablespoon oil
    • 1 Scotch bonnet pepper
    • Habanero water

Preparation

Baking Directions:

Drain liquid from can of beans into a measuring cup. Add can of coconut milk and enough water to make 4 cups of liquid.Place liquids in pot with bean, onions, garlic, thyme and oil. Bring to a boil. Add rice and stir for 1 minute. Reduce heat to medium-low. Place Scotch bonnet on top of liquid and cover tightly for 30 minutes or until rice is tender. Remove Scotch bonnet before serving.

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