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

Explore the delicious combination of callaloo and sweet potato pie. A quick and convenient recipe for your family meals.

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Author: baidawi

Ingredients

• 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
• 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

Instructions

• Sweet Potato Pie Method
• Bring a pot of water to a rolling boil.
• Add a pinch of salt to boiling water then add Ice House 1924 Sweet Potato Cubes.
• Boil Sweet Potato Cubes for 15 minutes or until fork tender.
• Drain Sweet Potato Cubes.
• Add garlic, butter, milk, cheese, paprika, sumac, salt and black pepper to sweet potato.
• Mash and mix until desired consistency is achieved.
• Place mixture into a greased baking dish then top with whole geera.
• Bake in a preheated oven at 350 degrees for 25 minutes or until golden brown.
• Allow to cool for at least 1 hour before cutting and serving.
• Callaloo Method
• Add oil to a pot then sauté onions for one minute.
• Add garlic, ginger and cayenne pepper then sauté for one minute.
• Add pumpkin and ochro then season with salt and black pepper.
• Add herbs then continue to sauté for 3 minutes.
• Add Chopped Dasheen Bush, coconut milk and roucou.
• Bring to a boil on high heat then cover and reduce heat to medium/low.
• Allow to cook for 45 minutes to one hour.
• Use a swizzle stick, blender or immersion blender to blend callaloo to desired consistency.
• Serve and enjoy.

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