Classic Caribbean Yam Pie

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.