Sweet potato and calloo pie

Sweet potato and callaloo (or spinach) pie

Category: Main meal | Serves: 4

Prep time: 20 minutes | Cooking time: 60 minutes


2 teaspoons sunflower oil

1 onion, chopped

2 spring onions, chopped

2 cloves garlic, crushed

1 teaspoon chopped fresh thyme

4 tomatoes, chopped

525g (1lb 3oz) fresh callaloo greens, frozen or canned, or an equal amount of cooked spinach, drained

Freshly ground black pepper, to taste

1kg (21/4 lb) sweet potatoes, peeled and cut into 5mm/1/4 in slices

1/2 teaspoon ground allspice

  1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease ovenproof baking dish; set aside. Heat oil in non-stick frying pan, add onion, spring onions, garlic, chopped thyme, tomatoes, drained callaloo or spinach and black pepper and sauté for 5 minutes. Stir well, then remove pan from heat.
  2. Place half the sweet potato slices in base of prepared dish. Spoon callaloo (or spinach) with a second layer of potato slices, covering callaloo mixture completely. Sprinkle with allspice and cover with greaseproof paper.
  3. Bake in oven for about 45 minutes or until potatoes are thoroughly cooked and tender. Serve with fresh tomato sauce.

Cook’s tips

  • Sprinkle top of cooked pie with finely grated reduced-fat cheddar or Edam cheese and brown under grill before serving, if desired.

Nutritional information

Sweet Potato and Callaloo