Torta de Ñame: Colombian Stuffed Yam Pie
Torta de Ñame is a delicious, layered, and deeply comforting main course that shines in the gastronomy of the Colombian Pacific coast. This savory “pie” or casserole perfectly balances a rich, creamy dough made from mashed white yams with a heavily seasoned filling of ground pork, potatoes, and traditional refrito.
The secret to this 1-hour recipe is treating the yam exactly like a baking dough. By boiling and mashing the yam, then binding it with butter and eggs, you create a sturdy yet melt-in-your-mouth base and crust. Stuffed with the savory pork and baked until golden, it slices beautifully for an unforgettable family dinner!
Torta de Ñame (Colombian Stuffed Yam Pie)
A hearty, savory pie from the Colombian Pacific! A creamy white yam dough stuffed with a rich ground pork and potato sofrito filling, baked to golden perfection.
Ingredients
- 2 lbs White yam Ñame blanco
- 1 lb Ground pork Carne de cerdo molida
- 1 lb Potatoes Boiled and diced
- 5 Eggs Divided: 2 for beating, 2 hard-boiled, 1 yolk for glazing
- 1 cup Refrito Traditional Colombian cooked tomato and onion base
- 2 tablespoons Butter
- 2 tablespoons Cooking oil
- 1/4 cup Milk
- Salt to taste
- Black pepper to taste
Instructions
- Prep the Yam: The very first step is to peel and wash the white yam thoroughly. Cut it into chunks and boil it in hot water with a pinch of salt until it is completely soft and tender.
- Build the Filling: While the yam cooks, heat the 2 tablespoons of oil in a pan. Sauté the ground pork and the previously boiled/diced potatoes. Pour in the cup of refrito base, stir everything constantly, and let it cook for a few minutes until the flavors meld perfectly. Remove from heat and let it rest.
- Prepare the Yam Dough: Once the yam is soft, drain it and mash or grind it completely until it forms a smooth paste. Mix this yam dough with 2 beaten eggs, the 2 hard-boiled eggs (diced), the butter, salt, and pepper. Knead everything very well until it forms a unified, workable dough.
- Assemble the Pie: Take a baking dish or mold and grease it well. Take exactly half of your prepared yam dough and press it firmly into the bottom of the mold to create the base layer. Pour your prepared pork and potato filling over this base in an even layer. Finally, cover the filling completely with the remaining half of the yam dough.
- Glaze and Bake: In a small bowl, beat the 1 reserved egg yolk together with the 1/4 cup of milk. Brush this mixture generously over the top of the pie to act as a glaze. Bake in a preheated oven at 350°F (175°C) for 20 minutes until the top is beautifully golden brown.
- Serve: Remove from the oven, let it set for just a moment, slice it up, and serve this spectacular main course!
Notes
- Regional Variations: While this specific savory, meat-stuffed version is an absolute staple in the Colombian Pacific, there are other traditional torta de ñame variations in different areas of the country that are prepared strictly as sweet desserts without any meat fillings!
- African Heritage: The yam (ñame) has its ancient agricultural origins in Africa and Asia. It is widely estimated that it was introduced to Latin America during the era of the African slave trade, eventually becoming a foundational ingredient in Afro-Colombian coastal cuisine.
- Nutritional Powerhouse: Yam is a fantastic, nutrient-dense carbohydrate. It provides excellent levels of Vitamins C and A, alongside vital B-complex vitamins (thiamine, riboflavin, folic acid, pantothenic acid, and niacin). It also boasts an impressive mineral profile, packed with potassium, manganese, copper, calcium, iron, and phosphorus!
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