5 Small Sweet Potatoes, about 2 pounds 1 Butternut Squash, about 1 1/2 pounds 1 Mango, large and ripe or 1 cup frozen diced 6 Dates 6 Rings of Dried Pineapple, unsweetened 2 Ounces Agave or Maple Syrup 1 Lemon 12 Ounces Water, 1 1/2 cup 1 teaspoon Salt 1/2 teaspoon Ground Cinnamon 1 Jalapeno Pepper
2 Tbsp. Grated Coconut, unsweetened
Wash sweet potatoes and squash.
Peel butternut squash.
Cut squash into two pieces, the neck and the base.
The neck is solid squash; the base has the seeds.
Cut neck and base in half.
Remove the seeds; dice squash into 1/2 inch pieces.
Peel sweet potatoes and dice into 1/2 inch pieces.
Place sweet potatoes and squash into a large pot.
Cut mango into 1/2 pieces.
Place mango, fruit only not skin, into the pot.
Place pot onto the stove.
Remove the seeds from dates.
Cut pineapple and dates into small pieces.
Add to the pot.
Zest and juice the lemon.
Add zest and juice to the pot.
Add water to the pot.
Slice jalapeno thin and add to pot.
This is a red jalapeno, you can use either red or green.
You may want to use only half of the pepper.
Add cinnamon and salt to the pot.
Mix everything together and turn stove to high,
Bring liquid to a boil.
Turn heat down to a simmer.
Cover the pot and simmer for about thirty minutes, maybe a few more.
You need to uncover the pot and mix the ingredients from time to time.
When potatoes and squash are cooked, remove the pot from the stove and let ingredients rest for a few minutes before serving.
Place coconut onto a dry sheet pan.
Place pan under the broiler to toast the coconut.
Serve each dish topped with a sprinkle of coconut.