Sweet Potato Pie

Name: Sweet Potato Pie
Yield: Serves 6
Ingredients: 75-100 g (3-4 oz) light muscovado or Demerara sugar; 75-100 g (3-4 oz) light muscovado or Demerara sugar; 2 free-range egg whites, kept separate; 350 g (12 oz) cooked, drained and mashed sweet potato; 250 g (½ lb) ginger nuts or digestive biscuits; 250 g (½ lb) ginger nuts or digestive biscuits; 2 free-range eggs; pinch of salt; good pinch of mace; ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon freshly grated nutmeg

Preparation info

Serves
6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

If you cannot get sweet potatoes, you can make this pie with carrots or parsnips, or, of course, pumpkin, which this pie closely resembles. Such pies are very popular in the southern states of America, and I have included the recipe for a biscuit-crumb shell as an alternative to short pastry.

Ingredients

250 g (½ lb) ginger nuts or digestive biscuits
2 free-range egg whites, kept separa

Dessert
Vegetarian
Gluten-free

Method

Reduce the biscuits to crumbs, and mix with one egg white. Lightly grease a pie dish, and line it with this mixture, pressing it to the sides and bottom. Bake for 8 to 10 minutes in a preheated oven at 200°C/400°F/gas mark 6. Allow to co