Jamaican Pepper Pot

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cup
  • Makes: 9 cups
  • Prep: 30 mins
  • Cook: 25 mins

Jamaican Pepper Pot

Directions

  1. In a 4-quart Dutch oven cook the first four ingredients (through garlic) in hot oil over medium heat until tender.
  2. Add next four ingredients (through thyme) and bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until sweet potatoes are tender. Season to taste with salt. Add meatballs, spinach, and coconut milk. Simmer until heated through and spinach is just wilted. Serve with lime wedges.

From the Test Kitchen

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Shrimp-Pork Meatballs

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Nutrition Facts (Jamaican Pepper Pot)

  • Per serving:
  • 382 kcal ,
  • 21 g fat
  • (12 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 118 mg chol. ,
  • 746 mg sodium ,
  • 27 g carb. ,
  • 5 g fiber ,
  • 5 g sugar ,
  • 21 g pro.
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