Vinci (St. Vincent) Yam Pie
Photo by Rosemary Parkinson
winter 2007 JamaicanEats
- 3 pounds/1 ½ kg yam, washed, peeled, cut up in cubes
- 1 clove garlic
- 5 tablespoons butter
- 1/2 cup evaporated milk
- 1/2 teaspoon herb seasoning
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Place yam in pot and cover with water. Add garlic, 1 tablespoon butter (use yellow butter if available, otherwise use normal butter), herb seasoning, salt and black pepper.
- Bring to boil and simmer until cooked through. Drain. In a mixing bowl, add yam and 3 tablespoons butter and begin to beat on slow, adding milk slowly until the mixture is smooth. If more milk is required, this can be added but do not allow mixture to get too thin in consistency. Taste, and add salt accordingly.
- Place mixture in a buttered dish, making sure the yam swirls around in a distinct pattern. Add the last tablespoon of butter, paprika, seasoned cayenne.
For a festive touch, add small coloured marshmallows or any edible Christmas decorations available.
Yam is mild tasting and versatile therefore, toppings from fresh tomato sauce to cheese can be used.
- Place under grill or top shelf of the oven until crispy, brown – 10 to 15 minutes.
Variation: To make a healthy one pot meal, place one layer of yam, then a layer of braised chicken, meat or fish of your choice, and top with the rest of the yam.
Sprinkle cheese on top and then bake.
-By Rosemary Parkinson
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