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5 from 1 vote

Sweet Potato Casserole

Cook Time25 mins
Total Time25 mins
Course: Vegetarian
Cuisine: Caribbean
Author: Felix (Simply Trini Cooking)


  • 4 ½ cups sweet potato mashed
  • 1 cup mashed potato optional
  • ½ tsp black pepper
  • 3 tbsp onion grated
  • 1 tbsp garlic minced
  • 2 tbsp pimento minced
  • 2 tbsp flour
  • ½ tbsp ginger grated
  • 2 tbsp butter
  • ½ tbsp parsley or other seasonings of choice
  • ¼ cup heavy whipping cream + 1 tbsp optional: see note
  • 1 cup cheese grated


  • Boil the sweet potato in a deep pot on medium flame. Boil until a knife pierce through easily.
  • Mash the sweet potato. Add the mashed potato. Mix well. Set aside.
  • In a deep skillet or pot, melt the butter on a low flame then add the garlic, ginger and onion. Cook until the onion gets translucent.
  • Next, add the flour. Quickly combine.
  • Then add the ¼ cup whipping cream all at once. Stir occasionally to avoid any lumps
  • and to prevent a skin from forming on the surface.
  • Remove from the heat when the sauce is thick. Set aside.
  • In a large bowl add the chopped pimento peppers to the sweet potato mixture.
  • Add the black pepper, parsley and the sauce. Mix well.
  • Note: Here you can add other seasonings of choice.
  • Next, add the sweet pepper and ½ cup of grated cheese. Mix well.
  • Note: If you find the mixture is a bit dry, you may add an extra tablespoon of cream.
  • Place mixture in a casserole dish and garnish with slices of sweet pepper.
  • Sprinkle the rest of cheese on the top.
  • Place in a preheated oven, 375 degrees F, and baked for 20-25 minutes. Serve cool.