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.
Video
Tried this recipe?Let us know how it was!