Sweet potato pie


Preparation info

  • Serves


    • Difficulty


Appears in

Winter Food

Winter Food

By Jill Norman

Published 2005

  • About

This may sound odd, but think American pumpkin pie. Potato pies, sweetened with honey and later with sugar, were popular with our ancestors, and this version, made with sweet potatoes, draws on the flavours of orange flower water and cinnamon used in early Eriglish cooking.


For the Shortcrust Pastry

  • 200 g plain flour, plus extra


    Make the pastry following the same method as Blueberry Tart using a 24 cm tart tin. Set aside. Preheat the oven to 200°C/400°F/gas mark 6.

    While the potatoes are still warm, stir in the sugar, butter and cream, followed by the brandy, cinnamon, cloves and orange flower water. Whisk the egg yolks in a separate bowl and stir in. Beat the whites to soft peaks and fold in. Turn the filling into the pastry case and bake for 20 minutes, then lower the heat to 150°C/300°F/gas mark 2 and bake for a further 15 minutes.

    The tart is best served at room temperature, alone or with whipped cream laced with rum, or with Cinnamon Ice Cream.