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Sweet Potato Pie

Sunday, 11 May 2008

We managed to get rid of only a fraction of the sweet potatoes my fiancé bought by throwing them into stews and curries. So I decided to bake a sweet potato pie. I got a recipe from Goods Eats and here it is.

Ingredients: 9-inch Pie

  • Ready-made shortcrust pastry
  • 530g sweet potatoes – peeled, cubed
  • 1 ¼ cups natural yougurt
  • ¾ cup packed, brown sugar
  • ½ tsp cinnamon powder
  • 5 egg yolks
  • A pinch of salt
  • 1 cup pecans – chopped, toasted
  • 1 -2 tablespoons maple syrup


  • Preheat oven to 200ºC.
  • Line pie pan with shortcrust pastry.
  • Bake until golden brown.
  • Leave to cool completely.
  • Steam sweet potatoes until tender (~20 mins).
  • Mash in a mixing bowl and set aside.
  • Preheat oven to 180ºC.
  • Add yougurt, brown sugar, cinnamon, yolks and salt to mashed sweet potatoes and beat until well combined.
  • Pour batter into pie shell.
  • Sprinkle pecans on top.
  • Drizzle with maple syrup.
  • Bake for about 55 mins.
  • Remove from oven and cool for at least 3 hrs.


  • I left out the 1/4 teaspoon of nutmeg the original recipe calls for because I didn't have it in the kitchen.
  • Texture of the pie was slightly on the mushy side, I personally prefer it to be a bit more dense.
  • The natural yougurt gave it a nice sour tinge. But my fiancé thought it was a bit too sour.

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