Classic Caribbean Yam Pie
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
- 5 lbs white yam peeled, chopped
- water
- 3/4 tablespoon salt
- 3 tablespoons olive oil
- 3/4 lb prepared salted cod
- 1 1/2 teaspoons black pepper divided
- 1 large onion sliced
- 1/2 scotch bonnet pepper sliced thin
- 4 cloves garlic minced
- 1 lb pumpkin diced
- 1/2 lb bell peppers sliced
- 1 small christophene diced
- 1 large tomato sliced
- 2 large ripe plantain sliced
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 1 cup evaporated milk
- 1 1/2 cups medium cheddar grated, divided
- 1 1/2 cups aged cheddar grated, divided
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.
Notes
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. Tried this recipe?Let us know how it was!