Caribbean Yuca and Plantain Pie

1. Boil the Yuca

Start by boiling the yuca in a medium-size stockpot of water with 1 teaspoon of salt. Cook for about 20 minutes until the yuca is fork-tender. This makes it easy to mash later. Drain and set aside.

2. Sauté the Vegetables

While the yuca is boiling, heat 2 tablespoons of olive oil in another medium-size stockpot over medium heat. Add the diced yellow onion, green bell pepper, garlic, and ginger. Sauté for about 5 minutes until the vegetables are softened and fragrant.

3. Cook the Sweet Potatoes

Next, add the sweet potatoes, Scotch bonnet peppers, thyme, the remaining salt, and 1/3 cup of water to the pot with the sautéed vegetables. Cook everything together for about 15 minutes, until the sweet potatoes are tender and easily pierced with a fork.

4. Preheat Oven

Preheat your oven to the broil setting. This step is crucial to achieve a nicely browned top on your pie.

5. Add Remaining Ingredients

Stir in the coconut milk, fresh corn, kidney beans, lima beans, plantains, and Jamaican curry powder into the pot with the vegetables. Cook for an additional 5 minutes, ensuring that all the ingredients are heated through and the flavors meld together. The mixture should be well-combined and hot.

6. Mash the Yuca

In the pot used for boiling the yuca, mash the drained yuca with the remaining tablespoon of olive oil until smooth and creamy.

7. Assemble the Pie

To assemble the pie, pour the curried vegetable filling into a 9x13-inch baking dish. Scoop the mashed yuca on top of the filling and gently press it down to form an even layer.

8. Bake and Broil

Place the baking dish in the oven and bake for 10 minutes. Then, switch to broil for 2 minutes to lightly brown the top of the yuca.

9. Rest and Serve

Once out of the oven, let the pie sit for about 10 minutes before serving. This resting time allows the flavors to settle and makes it easier to serve. Enjoy your Caribbean Yuca and Plantain Pie on rimmed plates or shallow bowls.