Sweet Potatoe Pie

Sweet Potatoe Pie

Sweet Potatoe Pie

Recipe by Fatima SydowCourse: AppetizersCuisine: American


  • For the Pie Crust
  • 2 & 1/2 cups of cake flour

  • 230 grams of cold butter cut into cubes

  • 1/2 teaspoon of salt

  • 1 cup of castor sugar

  • 1/4 cup of ice-cold water

  • For the Pie Filling

  • For the Pie Filling
  • 1 kg of sweet potatoes ( orange flesh)

  • 100 grams of butter

  • 1/2 teaspoon salt

  • 1/2 cup of sugar

  • 2 teaspoons of fine Cinnamon

  • 1 teaspoon of nutmeg

  • 1 teaspoon of vanilla essence

  • 1/2 cup of evaporated milk

  • 2 extra-large eggs

  • 1 egg yolks


  • To make the pie crust
  • Put all the dry ingredients in a bowl and give a few stirs with a spoon.
  • Next, add the cold butter and using your hands rub the butter into the flour mix with the palm of your hands until you see pea sized little shapes.
  • Add the cold water and bring the dough to together to form a smooth dough. Don’t overwork it.
  • Wrap in cling wrap and refrigerate for 30 minutes to an hour. You can also do the pie crust in a food processor the night before.
  • For the pie filling
  • Microwave the sweet potatoes until soft, remove skin and mash with the butter in a bowl. Allow to cool for 10 minutes.
  • Next, add the rest of the ingredients and mix well. For a smoother texture, blend or put in food processor.
  • Preheat oven to 180°C. Grease with butter a pie dish. Roll out the pie crust on a floured surface and gently press into pie dish.
  • Any leftover pie dough can be refrigerated and used again. Bake for 20 minutes. Remove and fill with the pie filling.
  • Bake for 30 minutes, reduce the heat to 160 °C and bake for 20 minutes.
  • Remove from oven and cool completely. Refrigerate for a few hours to set well. Serve with whipped cream.
  • Delicious.

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