© 2021 WLRN
Play Live Radio
Next Up:
Available On Air Stations


I yam what I yam.


Norman Van Aken, ©2001

This is a versatile dish that is akin to a Latin succotash. I love serving my guests a variety of fish and poultry dishes with this lusty/homey hash.

Yields: 6 Cups

For the Tubers:

1 sweet potato, peeled and diced medium small

1 boniato peeled and diced medium small

1 yuca peeled and diced medium small

1 Tablespoon butter

1-teaspoon kosher salt

½ teaspoon ground black pepper

Preheat oven to 350º

Peel, dice (small) and blanch the sweet potato, boniato and yuca in boiling salted water for about 10 minutes. Strain well and toss with the butter, salt and pepper.

Now oven-roast the diced tubers on a sheet pan or in a roasting pan until all easily pierced with a small knife, approximately 15 minutes. Remove them to a mixing bowl.

For the vegetables:

3 ounces of smoky bacon

2 Tablespoons of canola oil

1/3 Cup yellow bell pepper, stemmed, seeded and diced small

1/3 Cup red pepper, stemmed, seeded and diced small

¼ Cup poblano chile, stemmed, seeded and diced small

1 jalapeño, stemmed, seeded and minced

1/3 Cup red onion, diced small

Sauté the bacon until it starts to crisp. Add the canola oil and the vegetables and sauté. Season to taste. Remove from the heat while still a little firm. Mix the vegetables and the tubers. Spoon them into a warm serving dish and reserve a moment.

To Finish:

¼ Cup Roasted Garlic Mash

1 ½ Tablespoons Sherry wine vinegar

2 Tablespoons chopped Italian parsley

2 Tablespoons chopped cilantro leaves

Whisk together the above ingredients and serve it as a condimental vinaigrette for the hash.

WLRN depends on donors to remain South Florida’s leading nonprofit, most trusted source of news and information. Support our mission by giving monthly as a sustaining member of Friends of WLRN or make a one-time donation of your choice. Thank you. Click here to give.

Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.