Yam have always held a special place on my family table, especially during the cooler months when I crave the warmth and comfort of the Caribbean. This Classic Caribbean Yam Pie is my take on a dish made throughout the islands, where yam and other ground provisions are celebrated for their rich flavor and satisfying texture. If you’ve followed my work for a while, you may notice a familiar rhythm here, echoing the breadfruit pie I shared earlier. The inspiration is similar: slow-cooked vegetables, salted cod, creamy mashed yam, and layers of baked goodness that come together like a warm Caribbean hug.
In this version, white yam forms the base, cooked until tender and mashed with evaporated milk and cheese for a silky, hearty texture. The stewed mix of saltfish, pumpkin, okra, christophene, sweet peppers, and aromatics gives the dish its unmistakable island flavor. A layer of fried ripe plantain adds just the right touch of sweetness to balance the salty and savory notes. I love making this yam pie when winter sets in; it reminds me of the bright flavors and sunshine of home, and it’s a wonderful way to bring Caribbean comfort to your table. Whether you serve it as a main dish or as part of a Sunday spread, this pie never disappoints.
Ingredient Guide
- White Yam — A starchy Caribbean ground provision that becomes creamy and smooth when mashed.
- Salted Cod — Adds a savory, briny depth after being prepared to remove excess salt.
- Olive Oil — Used to sauté and develop flavor in the saltfish mixture.
- Black Pepper — Provides gentle heat and balances the dish’s richness.
- Scallions — Fresh, mild onion flavor to brighten the vegetable mixture.
- Onion — Forms the aromatic base for the stewed vegetables.
- Scotch Bonnet Pepper — Adds classic Caribbean heat and aroma.
- Garlic — Boosts savory depth in the stewed mixture.
- Pumpkin — Adds color, natural sweetness, and body.
- Bell Peppers — Provide sweetness and texture.
- Christophene — A tender Caribbean vegetable that softens beautifully when cooked.
- Okra — Helps thicken the stew and adds traditional island flavor.
- Tomato — Enhances moisture and acidity.
- Ripe Plantain — Brings sweetness when fried and layered into the pie.
- Vegetable Oil — Used for frying the plantain.
- Butter — Adds richness to the mashed yam.
- Evaporated Milk — Creates a creamy texture when mashed with the yam.
- Medium Cheddar — Melts smoothly into the yam mixture.
- Aged Cheddar — Adds sharp, bold flavor to the top and inner layers.
Cooking Notes from the Kitchen
- Always test the yam with a paring knife; it should slide in easily once fully cooked.
- Be sure to stir the vegetable and saltfish mixture every few minutes so the pumpkin and okra don’t stick to the bottom of the pot.
- Fry the plantain until deep golden for maximum flavor contrast in the final dish.
- Allowing the pie to rest before cutting is essential; it helps the layers firm up for clean slices.
- If desired, a light grating of nutmeg can be added to the mash, but use it sparingly.
Shopping Made Easy
- Most large grocery stores carry white yam in the international or produce section.
- Salted cod is widely available at Caribbean and Latin markets and increasingly in major supermarkets.
- Scotch bonnet peppers may be found fresh or frozen; habaneros can be substituted in a pinch.
- Christophene is sometimes labeled as chayote in North American stores.
- Look for ripe plantains that are deep yellow with black spots for maximum sweetness.
Classic Caribbean Yam Pie
Description
Hearty and layered with creamy mashed yams, savory saltfish, tender vegetables, and sweet fried plantain, this island-style yam pie is a comforting Caribbean classic perfect for cold-weather cooking.
Ingredients
Instructions
-
Peel and chop the yams, then place them in a large pot with salted water. Boil until tender, about 25 minutes. Drain and set aside. Prep the vegetables.
-
Heat the olive oil in a pan on low, add the prepared salted cod, and gently fry for a few minutes.
-
Raise the heat to medium and add half of the black pepper, onion, garlic, scotch bonnet, scallions, bell peppers, christophene, okra, pumpkin, and tomato. Cover and cook on low heat for 20 minutes, stirring every 5 minutes until everything is tender.
-
Heat the vegetable oil in a frying pan over medium heat and fry the sliced plantain until golden on both sides, about 4–5 minutes. Set aside.
-
Test the cooked yam with a paring knife, drain fully if any liquid remains, and add the remaining black pepper, butter, and evaporated milk. Mash until smooth. Stir in three-quarters of the medium and aged cheddar. A small amount of freshly grated nutmeg may be added if desired.
-
Brush the baking dish with melted butter or olive oil. Add a layer of mashed yam, smoothing to settle it evenly. Spoon on two-thirds of the stewed saltfish mixture, followed by the fried plantain slices.
-
Add another layer of mashed yam, level it with a spoon, then top with the remaining cheeses and the rest of the stewed saltfish.
-
Place the dish on the middle rack of a preheated 375°F (190°C) oven. Bake uncovered for 1 hour. Allow the pie to cool for 20–30 minutes before serving so it can set.
Note
Can I use a different type of yam or potato?
Yes. While white yam provides the most authentic flavor and texture, you can use yellow yam or even russet potatoes in a pinch, though the flavor will be slightly different.
What is the best substitute for salted cod?
A good alternative is smoked haddock or a mild white fish seasoned generously with salt. The flavor will differ, but it still works well in baked casseroles.
How do I keep okra from getting too slimy?
Cooking okra with acidic ingredients like tomato helps reduce sliminess. Gentle heat and minimal stirring also help.
Can I assemble the yam pie ahead of time?
Yes. Assemble it fully, cover tightly, and refrigerate for up to 24 hours. Bake it uncovered when ready.
Why does this recipe include both medium and aged cheddar?
Medium cheddar melts smoothly into the yam mixture while aged cheddar provides sharper flavor and better browning on top.
