6 white or cream-fleshed Sweet Potatoes (6 ounces each)
1 tablespoon oil or coat pan with cooking spray
salt and pepper to taste Filling:
1 small green chili
1 large clove garlic
1 large onion
1 long eggplant
1 green mango (peeled and seeded)
1 medium tomato
1 cup canned tomatoes, chopped
8 stalks fresh coriander
Wash sweet potatoes. Put sweet potatoes in a saucepan with cold water to cover. Bring to a boil and cook for 15 minutes or until tender, when pierced with the tip of a knife. Drain and cool.
Chop all filling ingredients. In a large skillet, heat the oil. Add the chillier, garlic, onion and cook until soft. Add chopped long eggplant, tomato and mango. Stir well and cook for 10 minutes.
Cut cooled sweet potatoes in half lengthways. Scoop out flesh and set "boat" aside.
Roughly chop scooped flesh and add to skillet together with canned tomatoes. Cook for 5 minutes stirring occasionally.
Add coriander, stir and turn-off heat.
Fill in boats and serve.
Note: *White fleshed Caribbean sweet potatoes are best for this recipe.