Recipe

Yam Casserole with Cuban Picadillo and Browned Cheese

Name: Yam Casserole with Cuban Picadillo and Browned Cheese
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 kg white yam, weighed raw and peeled; 40 g butter; 120-180 ml hot whole milk; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2.5 l water; 2 teaspoons salt; 2 tablespoons vegetable oil; 600 g ground beef; 1 medium onion (about 150 g), finely chopped; 1 small green pepper (about 100 g), chopped; 3 garlic cloves, crushed; 200 g crushed tomato; 60 ml dry wine; 50 g pitted green olives, sliced; 1 teaspoon drained capers (about 5 g); ½ teaspoon ground cumin; 1 teaspoon dried oregano; 1 bay leaf; 1 teaspoon salt; ¼ teaspoon ground black pepper; 5 g butter, to grease the dish; 150 g grated Gouda cheese

Baked yam pie: a layer of Cuban beef picadillo on the bottom, creamy yam mash on top, and browned Gouda cheese. A family dish for 6 servings.

CiberCubaNovember 7, 2026

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Preparation20 min
Cooking1 h
Total time1 h 30 min
Servings6 servings (from a 20 x 30 cm dish)
DifficultyMedium

Yam is one of the most beloved root vegetables on the Cuban table. It is almost always eaten boiled with mojo, but here it becomes a thick, smooth mash that covers a good Cuban-style picadillo: ground beef with sofrito, dry wine, tomato, olives, and capers.

This is a contemporary adaptation, not a documented old recipe. It takes the idea of meat pies with a mash topping and brings it to our flavors: yam instead of potato and the classic picadillo as the base.

The result is a complete baked meal, the kind placed in the center of the table. It has a layer of meat on the bottom, yam mash on top, and golden cheese above. It can be assembled in advance and is ideal for a family lunch.

Method

Cooking the yam

Cut the peeled yam into even 4-5 cm pieces and rinse them. Place them in a large pot with 2.5 l of cold water and 2 teaspoons of salt. The water should cover them generously.
Bring the pot to a boil. Cook over medium heat, with the lid half on, for 20-25 minutes, until the tip of a knife enters without resistance. Meanwhile, prepare the picadillo.
Preheat the oven to 200 °C (top and bottom heat). Grease a rectangular dish about 20 x 30 cm with the 5 g of butter.

Picadillo

Heat the oil in a large deep skillet over medium heat. Sauté the onion and pepper for about 5 minutes, until soft and the onion is translucent. Add the garlic and cook 1 minute more.
Increase the heat to medium-high and add the ground beef. Cook for 6-8 minutes, breaking it up with a wooden spoon, until all pink color is gone. If it releases a lot of fat, remove the excess.
Pour in the dry wine and let it evaporate for 1-2 minutes. Add the crushed tomato, cumin, oregano, bay leaf, salt, and pepper, and mix well.
Add the olives and capers. Lower the heat and cook uncovered for 12-15 minutes, stirring occasionally. The juices must reduce until the picadillo is juicy but without loose broth at the bottom. Remove the bay leaf and taste for salt.
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Yam mash

Drain the yam very well and let it sit in the colander for 2-3 minutes to release steam. Return it to the hot pot, now off the heat.
Mash the yam while hot with a masher. Add the 40 g of butter and then the hot milk little by little, starting with 120 ml. Add only what is necessary to achieve a thick, spreadable mash that holds its shape. Season with salt and pepper. Do not use an electric blender.
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Assembly and baking

Spread the picadillo on the bottom of the greased dish and extend it into an even layer, pressing lightly.
Spoon the yam mash over the meat. Spread it with a spatula until it covers completely, sealing well to the edges.
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Sprinkle the 150 g of grated Gouda cheese evenly over the entire surface.
Bake on the center rack for 20-25 minutes. It will be ready when the cheese is melted and golden and the edges bubble slightly. If it has not browned after 20 minutes, broil for 2-3 minutes without taking your eyes off it.
Remove the dish and let it rest for 10 minutes before cutting so the layers settle. Cut into 6 portions and serve.
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Tips and variations

Which yam to use. This recipe is designed for white yam (genus Dioscorea), with light-colored flesh. Do not substitute it with sweet potato or malanga: they change the flavor, color, and texture of the mash. Always weigh the yam raw and already peeled. Some people find the skin irritating when peeling; if so, wear gloves. Drop the pieces into cold water as you go to prevent them from darkening.

The key to the mash. It must be thick, almost like it can form a ball, so it holds up as a topping and does not sink into the meat. Add the milk little by little: sometimes 120 ml is enough. Mash it by hand. An electric mixer makes it stringy.

The key to the picadillo. It should be juicy but without loose broth. If liquid remains, the mash gets soggy and the layers do not hold when cut.

Variant with raisins. If you like the sweet contrast, add 40 g of raisins along with the olives and capers. This is optional.

Cheese. Grated Gouda melts and browns very well. Another semi-hard cheese that melts well also works, in the same quantity.

Timing. Count on about 90 minutes total. That is about 20 minutes of active work and 60 minutes of cooking, during which the yam and picadillo are made simultaneously, followed by the oven. Add 10 minutes for resting.

Prepare in advance and store. You can assemble it, cover it, and keep it in the refrigerator for up to 24 hours. Bake it then for about 10 more minutes until well heated through in the center. Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat at 180 °C for about 15-20 minutes or by portions in the microwave.

Allergens. Contains milk, butter, and cheese, so it contains lactose.