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Recipe Time: Sweet Potato Chips and Roasted Pumpkin Jalapeno Dip

With summer winding down, we'd like to kick start fall with a splash of sweet potatoes and pumpkins in the form of a chip and dip combo.

With Corporate Executive Chef Stefan Spath at the forefront of our culinary experience at Couples Resorts, we asked if he would be so kind as to share his recipe for the sweet potato chips and roasted pumpkin jalapeno dip. Hope you enjoy it as much as we do!

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Stefan Spath
Corporate Executive Chef
Couples Resorts
Roasted Pumpkin Jalapeno Dip
2 cups peeled, seeded and diced pumpkin (Caribbean Calabaza type)
2 cloves garlic (peeled and roughly chopped)
3 tbsp Olive oil, salt and freshly ground black pepper - to taste
1 large sprig of fresh thyme
3 oz / 90g cream cheese
2 oz / 60g mayonnaise
2 tbsp Jalapeno peppers (canned)
Chopped fresh parsley (about 2 Tbsp)

  1. Place diced pumpkin on a baking sheet
  2. Season with salt and black pepper
  3. Add garlic, thyme and olive oil.
  4. Toss well and roast in a pre heated oven (375 Fahrenheit) for about 20 minutes or until the pumpkin is brown on the edges an tender
  5. Allow to cool
  6. Place into a food processor and pulse 5 6 times
  7. Add Jalapeno Peppers and pulse again ( 5 6 times)
  8. Add mayonnaise and herbs
  9. Process to a slightly chunky consistency or smooth if desired
  10. Check seasoning, add a little water for a more runny consistency
  11. Chill well before serving
  12. Serve with fried chips such as sweet potato or breadfruit

Sweet Potato Chips
Sweet Potatoes
Vegetable oil for frying
Salt - to taste

  1. Peel Sweet Potatoes
  2. Slice thinly
  3. Place into cold salt water and allow to soak for approximately 15 minutes
  4. Drain thoroughly with kitchen towel
  5. Fry in hot vegetable oil until golden brown and crispy
  6. Place on paper towel to remove access oil
  7. Season with extra salt

  • Green bananas
  • Dasheen
  • Breadfruit
  • Green plantain