This Callaloo & Sweet Potato Pie is an update to an existing recipe on the website. I used the Ice House 1924 Chopped Dasheen Bush and Sweet Potato Cubes to cut down considerably on my prep time. This is a perfect vegetarian Sunday lunch to whip up for the family during this Lenten season.

Special thanks to Ice House 1924 for sponsoring this recipe. The Ready To Cook products add a welcomed layer of convenience without sacrificing quality. Ice House products can be found in the frozen section of leading supermarkets across Trinidad & Tobago.

Callaloo & Sweet Potato Pie

Sweet Potato Pie Ingredients

• 1 pack Ice House Sweet Potato Cubes
• 1 cup full cream milk
• 2 cups grated cheddar cheese
• 2 tbsp butter
• 3 cloves garlic (minced)
• 1/2 tbsp paprika
• 1/2 tbsp sumac
• 1/2 tbsp whole geera
• salt & black pepper (to taste)

Sweet Potato Pie Method

1. Bring a pot of water to a rolling boil.
2. Add a pinch of salt to boiling water then add Ice House 1924 Sweet Potato Cubes.
3. Boil Sweet Potato Cubes for 15 minutes or until fork tender.
4. Drain Sweet Potato Cubes.
5. Add garlic, butter, milk, cheese, paprika, sumac, salt and black pepper to sweet potato.
6. Mash and mix until desired consistency is achieved.
7. Place mixture into a greased baking dish then top with whole geera.
8. Bake in a preheated oven at 350 degrees for 25 minutes or until golden brown.
9. Allow to cool for at least 1 hour before cutting and serving.

Callaloo Ingredients

• 1 pack Ice House 1924 Chopped Dasheen Bush
• 1 large onion (diced)
• 5 cloves garlic (minced)
• 2″ piece of ginger (minced)
• 3 cayenne peppers (chopped)
• 2 cups pumpkin (cubed)
• 10 ochroes (sliced thinly)
• 1 bundle chives (chopped)
• 1 bundle celery (chopped)
• 3 sprigs fine thyme (chopped)
• 4 cups coconut milk
• 2 tbsp roucou
• 3 tbsp vegetable oil
• salt and black pepper (to taste)

Callaloo Method

1. Add oil to a pot then sauté onions for one minute.
2. Add garlic, ginger and cayenne pepper then sauté for one minute.
3. Add pumpkin and ochro then season with salt and black pepper.
4. Add herbs then continue to sauté for 3 minutes.
5. Add Chopped Dasheen Bush, coconut milk and roucou.
6. Bring to a boil on high heat then cover and reduce heat to medium/low.
7. Allow to cook for 45 minutes to one hour.
8. Use a swizzle stick, blender or immersion blender to blend callaloo to desired consistency.
9. Serve and enjoy.

Related Recipes

• 15 Minute Veggie Stir Fry
• Callaoo & Dasheen
• Cooking Callaloo In Foreign