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Sweet Potato Pie Recipe


  • Sweet potatoes, unpeeled 1.1 kg
  • Shortcrust pastry 225 gm
  • Light soft brown sugar 100 gm
  • Single cream 100 ml
  • Eggs, beaten 2
  • Margarine, melted 2 tbsp
  • Lemon juice 2 tbsp
  • Ground mixed spices 1/4 tsp
  • Beaten egg to glaze
  • Icing sugar to dust
  • Salt a pinch


  • Cover whole sweet potatoes with water and bring to the boil.
  • Simmer for 25 minutes or until tender. Drain and peel while still warm.
  • Set oven 200°C. Line a round pie dish or deep flan tin with two thirds of the pastry.
  • Roll out remainder and cut into leaves.
  • Place on non-stick baking paper or a baking sheet and chill.
  • Mash potatoes and combine with remaining ingredients, except the beaten egg and icing sugar.
  • Pour in pastry case and bake for about 40 minutes or until set.
  • About 15 minutes before pie is done, brush pastry leaves with egg and mark stem and veins with a knife.
  • Bake until golden. Allow pie to cool, then decorate top with pastry leaves.
  • Sprinkle lightly with icing sugar and serve together with whipped cream or vanilla ice cream.

Preparation Time: 15 mins
Cooking Time: 65-70 mins
Serves: 4-6

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