Yield: 6 - 8 Servings
Dasheen/Taro Root - 4 lbs (unpeeled)
Butter - 6 oz
Salted Butter - 2 oz
Onion - 1/3 cup (finely chopped)
Pimento Pepper - 1/4 cup (finely chopped)
Salt - 1 tsp
Black Pepper - 1/2 tsp
Evaporated Milk - 8 oz
Cheese - 1/2 lb (grated)
Heat frying pan over medium heat.
Add butter and salted butter and allow to melt.
Add onion and pimento and allow to sauté for 2 to 3 minutes.
Remove from heat and set aside.
Peel and dice Dasheen into 1/2 inch pieces.
Wash and place in boiling water.
Cook until tender (about 15 minutes).
Preheat oven to 350°F.
Strain Dasheen and place in a bowl or the pot used to boil it in.
Add butter mixture, salt, black pepper and evaporated milk to Dasheen.
Mash until Dasheen has broken down and all the ingredients are fully incorporated.
Pour into a greased baking dish.
Top with cheese.
Bake for 35 minutes.
Remove from the oven and allow to cool for 15 minutes.