While traditionally served for Christmas, many Bermudians also enjoy Cassava Pie at Easter time too!
5 lb. cassava
1 lb. sugar
1 can sweetened condensed milk
1 lb. butter
1-½ tbsp. salt
1 tsp. McCormick Ground Nutmeg or more to taste
1 tsp. McCormick Vanilla Extract
6 lb. cooked boneless chicken
1. Place cassava in large bowl. Cover with sugar. Let stand 15 minutes.
2. Add condensed milk, eggs, butter, salt, nutmeg, and vanilla.
3. Mix well.
4. In large dish, add a layer of cassava, then a layer of chicken, and top with a layer of cassava.
5. Cook in oven at 350°F for one hour and then reduce heat to 250°F and cook 2-2½ hours until done.