Sweet potato mash casserole

Ingredients for 4 servings:

• 1.3 kg sweet potatoes
• 3 tbsp margarine
• 1 onion(s), diced
• 3 garlic cloves, chopped
• 2 tbsp coconut oil
• 1 bell pepper(s), diced
• 2 stalk(s) celery, sliced
• 40 g raisins
• 35 g sugar
• 65 g tomato paste
• 1 tbsp thyme
• n. B. Salt
• 1 tsp black pepper
• some cinnamon
• 1 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

from the British Virgin Islands

Peel the sweet potatoes, roughly chop them, and boil them in water until soft. Drain any excess water and mash the potatoes and margarine using a potato masher or hand blender. Meanwhile, preheat the oven to 170°C (top/bottom heat). Fry the diced onion and chopped garlic in hot coconut oil in a pan for about 30 seconds. Add the diced bell pepper, celery slices, and raisins and sauté for 1 minute. Then add the sugar, tomato paste, thyme, salt, pepper, and cinnamon. The contents of the pan should turn red. Stir everything together for about 1 minute, then remove the pan from the heat. Stir the contents of the pan into the mashed potatoes, which should turn red. Season to taste if desired. Pour the potato mixture into the prepared baking dish and spread everything evenly. Bake in the hot oven until golden brown. Remove from the oven and let cool before serving. Sprinkle with chopped parsley and serve.