This tasty dessert is dairy free, wheat free and sugar free.


  • for the base:
  • 210 g fine oatflakes
  • 140 g brown rice flour
  • 95 g ground almonds
  • 120 ml sunflower oil
  • 120 ml maple syrup
  • for the filling:
  • 1 kg sweet potato
  • 3 free range eggs
  • 0.5 tsp cinnamon
  • 0.5 tsp mixed spice
  • 0.5 tsp ground ginger
  • 80 ml maple syrup
  • 115 g pecan nuts
  • oil a 29 cm (11 half in) rectangular flan tin


  • Preheat oven to 190°C (375°F/Gas 5). Peel and dice the sweet potato into 5 cm (2 in) pieces and place on an oiled oven tray.
  • Cook in a pre heated oven on the top shelf for 20 minutes. Set aside.
  • In a mixing bowl mix the oatflakes, rice flour and ground almonds.
  • Stir in the sunflower oil and the maple syrup and mix well.
  • Add a little water to bring the ingredients together into a stiff dough.
  • With dampened fingers, press the mixture firmly into the oiled cake tin, bringing it evenly up the sides of the tin.
  • Bake in the pre heated oven for 20 minutes. Set aside.
  • Place the roasted sweet potato, eggs, cinnamon, mixed spice, ground ginger and maple syrup in a food processor and blend until all the ingredients are smooth and creamy.
  • Pour into the pre baked pie case.
  • Place the pecans in the mix to create a nice even pattern. Return to the oven and bake on the centre shelf for 40 minutes.

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