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Sweet Potato Crab Hash with Voodoo Sauce


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  • Voodoo Sauce:
  • to oil, to coat saute pan
  • 1/2 1/2 1/2-inch pound sweet potatoes, roasted until tender and cut into 1/2-inch pieces
  • 1 1 1 shallot, thinly sliced
  • 1 1 1 poblano pepper, stemmed, seeded, and julienne
  • 3 3 3 ounces Voodoo Sauce, recipe follows
  • 2 2 2 tablespoons Worcestershire sauce
  • Salt and pepper
  • 1/2 1/2 1/2 cup jumbo lump crabmeat
  • 1 1 1 cup heavy cream
  • 2 2 2 cups BBQ sauce, recipe follows
  • 2 2 2 tablespoons butter
  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon freshly ground black pepper


Adapted from


Step 1

Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through.

Yield: 2 servings

Voodoo Sauce:

In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve.

BBQ Sauce:

1/2 pound butter
3 large onions, chopped
1 cup finely chopped garlic
16 ounces white wine vinegar
1 jar apricot jam
1/4 cup dry mustard
1/2 box brown sugar
3/4 cup Dijon mustard
13 cups (1 #10 can) chili sauce
1 quart apple juice
1/2 cup finely chopped cornichon
1/8 cup hot red pepper sauce
3/4 tablespoon cayenne
1/2 cup Worcestershire sauce
1/4 cup turmeric
1/4 cup ground celery seed
1 1/4 cups peeled, cored, and diced apples

In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour.


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