Yam Pie

After doing the provision soup a while back I decided to delve a little into other uses for provision a bit. After all, I did explain to you all about the blue food festival held annually in Tobago, which had me in awe at the many recipes people came up with using dasheen (taro). With that in mind I looked at how we used other provision, apart from the traditional way.

Yam Pie: Another Provision Variation

So today we did yam pie; this recipe really is just a variation of the usual potato pie that we make substituting the yam for the potato. You all may remember that I did a post similar to this one using the green fig, so if you’re still with me so far, we can see that there is a wide scope of provision pie variations. We could have a dasheen pie with or without minced meat or any other meat or how about an eddoes pie or a tannia pie…. or even mix them all up and make a provision pie (with saltfish). The variations are endless and all it requires is an open mind.


yam pie

As you can see in the pictures, we had the yam pie with stewed pigeon peas and chicken. It was delicious (if only you could have tasted these pictures I post :^) ) Of course, there is always room for improvement. So here’s my plan for next time I make this. I’m going to:

1. Add more cheese (you can never have enough cheese)
2. Add a layer of meat in between.( why not? )
3. Add more cheese ( this is just in case I forgot about it in step 1! )

:^) Here’s yam pie.

Yam Pie Recipe



1 1/2 lbs. yam
8 oz. grated cheese
1 small onion, finely diced
2 pimento, finely diced
2 tbsp. flour
1 cup milk
2 tbsp. butter
1 tsp. nutmeg
1 tsp. paprika
1 tsp. of each: big thyme, small thyme, chive, celery, parsley



Wash and boil the yam until tender.

Remove the skin and place the yam in a separate bowl.
Mash the yam until it is slightly smooth, it is okay to have a little bit of lumps in it.
Add the chopped onion, chopped herbs, paprika, and parsley to the yam.
Make the white sauce for the yam. Melt the butter in a sauce pan, add the onion and pimiento. Mix in the flour and pour the milk. Stir and allow to cook until slightly thicken.

Add the grated 3/4 of the grated cheese and grated nutmeg. Mix well.
Pour into the yam and mix well.

Pour in a greased baking dish.
Sprinkle cheese and a little finely chopped parsley over and bake in a preheated oven for about 45 minutes and bake at about 250 degrees Fahrenheit.


We had the yam pie with a little stew chicken and pigeon peas.

That’s it for another post. See you soon and continue to send your requests and comments. Bye!



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9 Responses to Yam Pie

  1. Chennette January 31, 2009 at 11:32 pm #

    I love all these provision pies, as you say, anything with cheese :-D
    that first shot with the stew is delicious!

  2. simplytrinicooking.com February 1, 2009 at 4:12 am #

    I ran out of cheese or else you know I would have grated extra:^)

  3. Ed researcher March 14, 2010 at 3:41 pm #

    can you make geera yam?

  4. Felix March 15, 2010 at 2:26 am #

    This is a new one. Never heard of it. Do you have the recipe?

  5. Khamal Georges June 10, 2012 at 3:55 pm #

    I made this recipe today, haven’t had it since i was living with my mom, and it was totally awesome, full of flavour, cheesy – served it with parmesan chicken, veggie rice, and black beans… will be making it again soon

  6. Felix June 10, 2012 at 5:14 pm #

    Glad you enjoyed the recipe and I see you also made parmesan chicken. Well done. :-)

  7. Ian June 30, 2014 at 3:45 pm #

    Am a bit confused. What is pimiento, and in the method you mention paprika, which you don’t In the ingredients. How much paprika?

    • Felix July 8, 2014 at 6:42 pm #

      Thanks for noticing the typo Ian corrections made. Pimento or pimiento refers to what we call Seasoning Pepper. It is not hot at all and is used in our style of cooking. Check out this link to see a picture of the pepper

  8. BeezEM November 14, 2014 at 4:20 pm #

    I have been making pies from provision for over 45 years so I share your opinion on how delicious they can be and . I also use 2 tbsp of very fine breadcrumbs, a pinch of both ginger and cinnamon, freshly ground, in addition to the nutmeg I see included here (the Grenadian in me does not allow me to leave them out) and eggs.

    On the top, I sprinkle a mixture of Parmesan and Cheddar cheese in a 1:2 ratio.

    Oooooh!! So delicious

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