Sweet potato pie

Sweet Potato Pie

This sweet potato pie is delicious and easy to make, especially if you have roast veggies left over from yesterday

You could use frozen shortcrust pastry sheets if you like. But if you have time it's far better making your own pastry.
I like to make Besan Pastry for extra flavour which is also vegan, wheat and gluten free. I have listed both regular pastry and besan pastry recipe below.

I filled this pie with Sweet Potato, Goats Cheese and Asparagus, however feel free to use any combination you like, i have put some suggestions at the end for you.

Besan Pastry

this recipe was given to me by a customer while I was cooking in an organic cafe and learning about the wants and needs of my customers

* 1 1/2 cups besan flour sifted
* 1/4 cup extra virgin olive oil
*1 generous pinch of salt
* up to 1/2 cup water


preheat oven to 180 degrees

if you have a food processor, process flour and salt leave running and add the oil in a steady stream

add water a little at a time until the dough is just a little bit sticky, be careful not to add too much or it will be too hard to roll.

place the pastry between 2 sheets of cling wrap and roll out approx 4mm thickness...big enough to cover the pie dish (or tart pan)

place the pastry into the dish, prick all over with a fork, cover with foil or baking paper, fill with pastry weights and blind bake for approx 15 minutes
remove from oven and leave to cool for 15 minutes


Shortcrust Pastry
this recipe is from Stephanie Alexanders "the Cooks Companion" the one cookbook i read almost every day! :)

*180g butter chilled
*240g plain flour
*pinch of salt (only if you use unsalted butter)
*1/4 cup water

*sift the flour and salt into a large bowl, grate the cold butter straight from the fridge over the flour.
*rub together to combine partly.
*make a well in the center and pour in water.
*using a spatula, work the water and flour together until you have a rough lump of dough
*put the dough onto the bench and using the heel of your hand smear the dough across the table to combine
*scrape back together, press into a flat cake, cling wrap and place in fridge for 20 -30mins
* remove from fridge, roll out on a floured bench to 4mm thick roll out approx 4mm thickness...big enough to cover the pie dish (or tart pan)
*place the pastry into the dish, prick all over with a fork, cover with foil or baking paper, fill with pastry weights and blind bake for approx 15 minutes
*remove from oven and leave to cool for 15 minutes

Sweet Potato, Caramelized Onion, Goats Cheese and Asparagus Filling

* 1 large sweet potato
* 1/2 cup pure cream
* 3 eggs
* handful of herbs (i used basil)
* handful of crumbled goats cheese
* 1 bunch asparagus
* 2 tables spoons caramelized onion marmalade chopped


cook sweet potato until soft, anyway you like... steam, boil or roast (i wrapped mine in al foil and roasted it like a jacket potato and then peeled it with my hands)

mash until very smooth (use your bamix/processor/blender)
whisk in your cream and eggs
add the onion

pour 2/3 of the mix into the pie crust, sprinkle over most the cheese and herbs, scatter most of the asparagus

pour the rest of the mix in and sprinkle and scatter the remaining ingredients

put back into the oven for 15mins or until the potato mix is set.

serve with some peppery rocket salad, with a zingy lemony dressing


You could also try these combinations

Beetroot for the mix with goats cheese, thyme, walnut

pumpkin mix with cauliflower coriander and cumin

potato mix with leek, peas and beans

sweet pot mix with roast capsicum & zucchini & parsley

carrot mix with capsicum pesto, parsley cumin and fresh Spanish onion

ricotta mix with parsley, marinated artichoke heart, feta & spinach

get creative :)

Ba