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I have to be honest this is not an original recipe and I haven't tried it yet but it sound nice! I love anything that utilizes sweet potatoes (or yams as they call them here) 
<span style="font-weight: bold">
INGREDIENTS</span>
* 1 lb Snapper filets (or any other fish filet)
* 1 onion sliced
* 2 cloves garlic
* 6 oz. callaloo
* 1/2 tin coconut milk (5 oz)
* 1/2 diced sweet pepper
* 1/2 stalk scallion
* 1/2 scotch bonnet pepper
* pinch of chopped thyme
* 2 oz cooked pumpkin
* 2 oz fish stock
* fried sweet potato wedges
<span style="font-weight: bold">METHOD</span>
1. Season and pan fry the fish filets
2. deep fry the sweet potato wedges and put aside
3. Heat the coconut milk and add the diced peppers, scallion, scotch bonnet and thyme
4. Reduce the liquid by half, add the cooked pumpkin and season to taste (put in warmer)
5. saute the sliced onions and garlic then toss with the callaloo for about a minute
6. to serve spread the callaloo on the base of the plate
7. Add the fried fish on top of the Callaloo
8. smash and then refry the sweet potato, then arrange on top of the callaloo
9. reheat the sauce an dress around the dish
10. serve.
<span style="font-weight: bold">
INGREDIENTS</span>
* 1 lb Snapper filets (or any other fish filet)
* 1 onion sliced
* 2 cloves garlic
* 6 oz. callaloo
* 1/2 tin coconut milk (5 oz)
* 1/2 diced sweet pepper
* 1/2 stalk scallion
* 1/2 scotch bonnet pepper
* pinch of chopped thyme
* 2 oz cooked pumpkin
* 2 oz fish stock
* fried sweet potato wedges
<span style="font-weight: bold">METHOD</span>
1. Season and pan fry the fish filets
2. deep fry the sweet potato wedges and put aside
3. Heat the coconut milk and add the diced peppers, scallion, scotch bonnet and thyme
4. Reduce the liquid by half, add the cooked pumpkin and season to taste (put in warmer)
5. saute the sliced onions and garlic then toss with the callaloo for about a minute
6. to serve spread the callaloo on the base of the plate
7. Add the fried fish on top of the Callaloo
8. smash and then refry the sweet potato, then arrange on top of the callaloo
9. reheat the sauce an dress around the dish
10. serve.