Sweet Potato Pie

Sweet Potato Pie

Okay it’s not a pie, it’s a tart…. but I think sweet potato pie sounds better!

A thoroughly different use for Sweet Potato and a tough one to describe, think of the filling as a cross between cheesecake and a custard tart.  However you’d describe it, it’s blooming lovely!

Makes 1 x  deep 8″ Tart



225g plain flour

50g icing sugar

125g butter, cold

1 medium egg

20ml water (approx)


750g sweet potatoes (skin on, uncooked weight)

100g butter, softened

200g caster sugar

235ml single cream

2 eggs

1 tsp vanilla

To serve (optional)

Whipped double cream

Start by making the pastry, add the flour and icing sugar to the bowl of a food processor and pulse to combine them evenly.

Add the cubed butter and run the processor until the butter has been completely rubbed into the dry mixture/

With the processor running add one medium egg and then just enough water so that the pastry will come together in a dough.

Wrap the pastry in clingfilm and pop it in the fridge for 30 minutes to rest.

Prepare a deep loose based flan or tart tin by greasing well.

Roll out the pastry on your worksurface, lightly floured.

Line the tin with the pastry and trim away any excess.

I always use up excess pastry by throwing together some jam tarts in a bun tin,  you can bake them straight away and eat them up too – no-one will know you ever made them!

Chill the lined tart case in the fridge once more until firm, this will help to stop the pastry from shrinking when you bake it.

Preheat the oven to 180c (fan)/190c/Gas Mark 5.

Prick the base of the pastry case with a form and line with baking paper.  I’m using one of those round paper cake liners which is perfect for the job, you can fold them back and protect the edge of the pastry from browning too much (and I picked them up in the £ shop too!)

Fill with baking beans or dried rice and bake in the oven for 10 minutes.

Once time is up remove the baking beans and paper lining and return to the oven for a further 10 minutes until the base is fully cooked through and the  case is lightly golden.

Set to one side whilst you make the filling.

Turn down the oven to 130c (fan), 150c, Gas Mark 2-3.

Prepare the sweet potatoes by peeling and cutting into small chunks.  Boil in a pan of water until soft and fully cooked (5-10 mins).

Drain away the cooking water and allow the sweet potato to cool to just lukewarm.

Pink Whisk Tip – Don’t prepare the sweet potato the night before and store in the fridge as it takes on a  really grainy texture and will ruin your tart, freshly cooked sweet potato is the way to go!

Place the cooled sweet potato in a large bowl, or in the bowl of a stand mixer if using.  Add the butter and mash well to a pulp.    Remove any large fibrous bits if there are any.

Add the cream, sugar eggs and vanilla and beat well to combine.

Carefully pour the filling into the pastry case.  It depends how deep your case is whether you’ll have any left over, if you do bake the filling in small ramekins at the same time as the tart.

Bake in the oven for 50-55 minutes until the mixture has just set in the middle.  It will be a little puffy when it comes out but will drop back down on cooling.

Once cooled, chill in the fridge.

Serve with a little whipped cream (and a drizzle of maple syrup if you’re really pushing the boat out!)

 Sweet Potato Pie

 Sweet Potato Pie

Ruth Clemens, Baker Extraordinaire

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email
This entry was posted in Pastry, Pie, Pudding, Save The Children, Treats. Bookmark the permalink.

19 Responses to Sweet Potato Pie

  1. Ha ha. I like the idea of the secret jam tarts!
    Seriously though, this looks so good and not a million miles from a pumpkin pie?

  2. claire Greensit says:

    Made the tart – thought the mix quite sweet – but added zest of one lemon and juice of two and perfection!!!

  3. This looks wonderful! And I had no idea you could buy liners like that – will have to see if I can track some down, although I do think crumpled parchment looks rather pretty 🙂

  4. Magnolia Verandah says:

    Sounds very American?

  5. AlleyKitten says:

    How do you get your whipped cream to look so cute? When I have tried to pipe whipped cream before it has come out ruffled but only in a bad way.

  6. Lily says:

    Tasty but INSANELY, teeth-tingly, sickly sweet – just a little warning if you plan on making this that 150g of sugar in the filling would be plenty. Still, the texture is lovely!

  7. Susan says:

    It’s really neat to see a very British baker doing recipes like this- I’m an American ex-pat and make pumpkin pie every year and it’s almost identical to this, just with pumpkin and some extra spices! My UK friends and family were skeptical at the mention of pumpkin pie, but I do think I’ve won them over on it! The only issue is that it’s very hard to find good sweet pumpkins to use. Any advice there? I do know that Waitrose now occasionally stocks the canned pumpkin that I typically use when I can’t find appropriate fresh pumpkins, which is great!

    Anyway, enough rambling- love your blog, can’t wait for the next post!

    • Hi Susan! I served this one at my Mums for Sunday tea – everyone tried it (and enjoyed it) but they did say it would have been better if I’d not told them what was in it until after they’d tried it! x As for Pumpkins the only place I have seen them fresh (not canned) is Waitrose in the veg section – have a look next time you’re in! x

  8. Matthew Tierney says:

    I loved watching you on the bake off ears ago your bakes were so neat and delicous looking. Iheard on te final of the bake off you had started a website so i visited it. I admire how nice it is vissually to look at may I ask you where did you get the desing, tempate eg.

  9. ju24 says:

    Hi Ruth, just wanted to let you know I have nominated you for a Versatile Blogger Award which I hope will encourage people to enjoy your blog as much as I do and also read about your involvement with Save the Children.

  10. Sonya says:

    This looks lovely – I’m planning on making it next weekend! Can I ask what size the eggs are please?

  11. Leanne Regan says:

    This looks delicious 🙂 I love sweet potatoes and love pastry so sounds ideal to me.

  12. Vikki says:

    I’m wondering if it would be a complete sin to make this using a shop bought pastry case?

Leave a Reply

Your email address will not be published. Required fields are marked *