90 minutes
A delicious Caribbean-inspired pie made with yuca, plantains, sweet potatoes, and a blend of spices.
Yuca, peeled and cut into 1.5-inch chunks
0 lb
teaspoons
tablespoons
Yellow Onion, diced
each
Bell Pepper, seeded and diced
each
Garlic, finely chopped
cloves
Fresh Ginger, finely chopped
tablespoons
Sweet Potatoes, peeled and cut into 0.75-inch chunks
each
Scotch Bonnet Peppers, scored down the sides
each
each
sprigs
cups
Coconut Milk, canned
0 oz
Fresh Corn, from 1 ear of corn
cups
Kidney Beans, cooked, drained and rinsed
cups
Lima Beans, cooked, drained and rinsed
cups
Yellow Plantains, sliced in half lengthwise and cut into 0.5-inch pieces
each
Jamaican Curry Powder
tablespoons
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.
Use a combination of sweet potatoes and white potatoes for the base, black beans and chorizo for the filling, and top with a layer of mashed avocado and queso fresco.
Replace the traditional ground meat with pulled jackfruit or lentils for a vegetarian option, or use different meats such as ground turkey, chorizo, or shredded pork. . Seafood Addition
Make the base with a blend of yuca and butternut squash, use a hearty mix of lentils and mushrooms for the filling, and top with a breadcrumb and Parmesan mixture.
Instead of yuca and plantains, you could use other starchy vegetables or tubers such as sweet potatoes, potatoes, or even a mix of root vegetables. The goal is to create a dense, flavorful base that complements the filling.
For the base, use a mix of potatoes and parsnips. Create a filling with ground lamb, feta cheese, olives, tomatoes, and spinach, seasoned with oregano and thyme.
Start with the freshest yuca and the ripest plantains for the best flavor.
Balance flavors and textures with layers of yuca, plantains, cheese, and seasoned meat for complexity.
Be generous with herbs, spices, and chili to capture bold Caribbean flavors in every layer of the pie.
Peel thoroughly and boil in salted water until tender to ensure a smooth, creamy texture in the final dish.
Brush the top layer with melted butter and sugar for a golden-brown crust and subtle sweetness.
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