Grace Jack Mackerel Casserole


Grace Jack Mackerel Casserole
Preparation time
Cooking time


For 4 Person(s)


  • 4 pound(s) sweet potatoes, diced
  • 1 cup(s) whole milk
  • 2 medium eggs, beaten
  • 1/2 teaspoon(s) cinnamon powder
  • 3 tablespoon(s) Grace Vegetable Oil
  • 1/4 cup(s) olives, sliced
  • 1/2 cup(s) tomatoes, diced
  • 1 medium onion, sliced
  • 1/4 cup(s) green sweet pepper, diced
  • 1 can(s) Grace Jack Mackerel, flaked, 15 oz.
  • 1/4 cup(s) cheddar cheese, grated
  • 1 teaspoon(s) brown sugar, optional

Grace Jack Mackerel Casserole Directions

  1. Peel, boil, and crush sweet potatoes and add the beaten eggs and milk.
  2. Boil sweet potatoes, drain and add milk, beaten eggs and cinnamon powder.  Crush mixture until it becomes smooth and free from lumps.
  3. Spread the sweet potato mixture evenly into a greased casserole and set aside.
  4. Heat Grace Vegetable Oil; add the sliced olives, diced tomatoes, sliced onion and diced sweet peppers and saute for about two minutes.
  5. Drain the mackerel, flake and spread evenly over the creamed sweet potatoes.
  6. Top with the sauteed seasonings followed by the grated cheese and sprinkle with sugar, if used.
  7. Bake or broil in a preheated oven 180°C (350°F) for 10 minutes or until lightly browned.

    To Serve: Serve with a garden salad.

    Recipe was prepared and presented by: Dr. Maynard McIntosh, Ophthalmologist and first GraceKennedy Scholar.

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