Discover the vibrant flavors of Cuba with a delightful twist on a classic dish! Our Vegan Cuban Sweet Potato Picadillo is not only a feast for the senses but also a wholesome, plant-based meal that will leave you craving more. Packed with sweet potatoes, aromatic spices, and a hint of sweetness from raisins, this recipe is both comforting and satisfying. Whether you're a seasoned vegan or just looking to explore new culinary horizons, this dish is sure to impress your taste buds and your dinner guests alike. Dive into the recipe below and unlock the secrets to creating this irresistible Cuban delicacy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Cuban
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 1/2 cup raisins
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Wash and peel the sweet potatoes, then dice them into uniform 1/2-inch cubes to ensure even cooking.
- Heat a large skillet or cast-iron pan over medium heat with a thin layer of olive oil to prevent sticking.
- Sauté the chopped onions and bell peppers until they become soft and translucent, approximately 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Incorporate the diced sweet potatoes into the pan, stirring to mix with the aromatics.
- Sprinkle cumin, oregano, salt, and pepper over the vegetables, ensuring even distribution of spices.
- Pour the canned diced tomatoes into the skillet, including their liquid, and stir to combine.
- Add raisins to the mixture, which will provide a subtle sweetness characteristic of traditional Cuban picadillo.
- Cover the skillet and reduce heat to low-medium, allowing the sweet potatoes to steam and become tender, about 15-20 minutes.
- Occasionally stir the mixture to prevent sticking and ensure even cooking.
- Check sweet potato tenderness by piercing with a fork; they should be soft but not mushy.
- Taste and adjust seasonings as needed, adding more salt, pepper, or spices to enhance flavor.
- Remove from heat and let the picadillo rest for 5 minutes before serving to allow flavors to meld.
- Serve hot, optionally garnished with fresh cilantro or alongside rice or warm tortillas.
Tips
- Uniform Dicing: Make sure to dice your sweet potatoes into uniform 1/2-inch cubes. This ensures even cooking and helps them become tender without turning mushy.
- Sautéing Aromatics: When sautéing the onions and bell peppers, aim for them to be soft and translucent. This step builds a flavorful base for your picadillo.
- Spice It Up: Don’t hesitate to adjust the spices according to your taste. If you love a bit of heat, consider adding a pinch of cayenne pepper or a splash of hot sauce.
- Raisin Sweetness: The raisins add a unique sweetness that balances the savory elements. If you prefer a less sweet dish, you can reduce the amount or leave them out altogether.
- Steam for Tenderness: Covering the skillet while the sweet potatoes cook allows them to steam, ensuring they become tender and absorb all the delicious flavors from the spices and tomatoes.
- Resting Time: Letting the picadillo rest for a few minutes after cooking allows the flavors to meld together beautifully, enhancing the overall taste.
- Serving Suggestions: This dish pairs wonderfully with rice or warm tortillas. For an extra touch, garnish with fresh cilantro for a burst of color and flavor!
Nutrition Facts
Calories: 210kcal
Carbohydrates: 45g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
