Sweet Potato Pie

A tasty use for the average spud!


  • 2 large eggs
  • 1 egg yolk
  • 360 ml cooked sweet potato (mashed to a fine puree and cooked with skins on)
  • 6 oz granulated sugar
  • pinch of salt
  • 1 teasp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 420 ml double cream
  • 4 oz pecan nuts
  • 1 egg white


  1. Roll out pastry to 1/8” thick.
  2. Lightly grease a 10” pie tin and line it with the pastry.
  3. Put into the fridge for 15 minutes and preheat oven to 180°C.
  4. Cover the pastry with baking parchment or tin foil and fill with dried rice or dried beans and bake in the preheated oven for 15-20 minutes until the pastry is cooked but not coloured.
  5. Remove from the oven and allow the pastry to cool completely before removing the tinfoil or baking parchment.
  6. Lightly beat the egg white and brush it over the cooked pastry.
  7. Place in a hot oven – 180°C for 5 minutes. Tip: the egg white seals the pastry and keeps it crisp
  8. Filling:
  9. Beat the eggs lightly and stir in the sweet potato puree.
  10. Mix together the sugar, salt, cinnamon, ginger and cloves then add these to the egg mixture.
  11. Stir in the cream and pour into the pastry case before placing the pecan nuts on top.
  12. Bake at 180°C for 40-50 minutes until the filling is firm around the edges
  13. Allow to cool and serve with whipped cream.


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