Eat Like a Local: Crucian Potato Stuffing

Here in the Virgin Islands, Crucian Potato Stuffing is a must on any plate to be considered an authentic VI meal. Bright orange in color, this sweet-and-spicy side dish is unique to the U.S. Virgin Islands. It is often described as a Caribbean version of a sweet potato casserole found on holiday dinner tables across the mainland United States.

What is Crucian Potato Stuffing?

Crucian Potato Stuffing is made with potatoes, peppers, onions, sugar, tomato paste (for color), and other herbs and spices that gives its sweet and savory taste. Despite the name, it isn’t stuffed into anything, much like cornbread stuffing is stuffed into a turkey. Instead, it is served as a side dish, much like mashed potatoes, except it is usually accompanied with season rice, baked macaroni & cheese, potato salad and coleslaw – and yes, we have all those items on ONE plate! You can’t have a Thanksgiving or Christmas meal on St. Croix without having Crucian Potato Stuffing. I recall my first non-Crucian Thanksgiving where someone made “stuffing”; imagine my disappointment when I pulled back that foil cover. I still get angry when I think of that moment – THE DISRESPECT!

With the holidays around the corner, I figured this was the perfect time to share this quintessential Virgin Islands dish with you. Ready to make your own? Check out this Crucian Potato Stuffing recipe adapted from “Native Recipes,” the University of the Virgin Islands Cooperative Extension cookbook of traditional Virgin Islands cuisine. It was originally published in 1978! Before you ask, it is hard to purchase a copy of this cookbook but it is high time they made it available for purchase again.

SEE ALSO: CRUZAN FOODIE HOLIDAY FAVORITE – COQUITO

Potato Stuffing Recipe

Ingredients

• 3 pounds potatoes
• 6 tablespoons olive oil
• 3 tablespoons butter
• 1 medium onion, minced
• 1/2 stalk celery, minced (optional)
• 1/4 medium sweet pepper, minced OR
• 6 Puerto Rican sweet peppers
• 1/4 teaspoon thyme
• 1/2 cup tomato sauce
• 2 teaspoons parsley
• Dash black pepper
• 3-4 tablespoons brown sugar
• 1/4 -1 cup milk
• 1/4 cup raisins
• 2 eggs

Peel potatoes, boil in salted water, drain and mash. While potatoes are boiling, warm frying pan and add oil and butter (pan should not be too hot or butter will scorch). When oil is heated, add minced onion, celery and sweet pepper. Cook over low flame until tender. Add thyme, tomato sauce, parsley, black pepper and sugar. Cook about three minutes.

Add this mixture to mashed potatoes and mix thoroughly. Add milk, raisins and eggs. The mixture should be a little more moist than mashed potatoes. If not sufficiently moist, add a little more milk and butter. Pour in a greased flat baking pan of the type used for puddings and bake at 325 degrees for about 45 minutes to one hour. Top should be golden brown when done. Yields 12 servings.

I would love to know what you think about this Crucian Potato Stuffing recipe! If you’ve tried it before, are you a fan of this side dish? Be sure to let me know in the comments below; I love reading them! Feel free to snap a pic and tag me in your photos and posts on social media (@CruzanFoodie) via Facebook and Instagram.

Hungry for More Authentic Crucian Flavors?

Experience the authentic local flavors of St. Croix this holiday season with VI Food Tours! Reserve your spot on the Taste of Twin City Food Tour and enjoy six exclusive tastings of authentic local cuisine on this food tasting & cultural walking tour. You can also have a taste of St. Croix delivered to you or a loved one with a Crucian Foodie Goodie Box! Enjoy five mouthwatering treats that represent the best flavors of St. Croix, like bush tea, fruit tarts, butter cookies and similar bites! Let them know that Cruzan Foodie sent you.

Until Next Time,

Q the Cruzan Foodie