Sweet potato and maple pie

Sweet potato and maple pie

The Pie Project
Kirsten Jenkins

Pumpkin pie is delicious, I don’t deny it, but personally I’m a sweet potato fan. The addition of the white chocolate to this recipe gives the pie an amazing fudgy texture, and the maple syrup and brown sugar taste like a beautiful light caramel. Push your boundaries and don’t be afraid to put vegetables in your desserts! — Phoebe


Quantity Ingredient
800g sweet potato, peeled and chopped into 2 cm pieces
50g cold unsalted butter, chopped
1 vanilla bean, split lengthways and seeds scraped
100g white chocolate, finely chopped
2 eggs
125ml maple syrup, plus extra to serve
60g soft brown sugar
125g sour cream
1/2 teaspoon ground ginger


Quantity Ingredient
350g ginger nut biscuits
80g unsalted butter, melted then cooled


  1. For the base, whiz the biscuits in a food processor to fine crumbs. Pulse in the butter, then press the mixture into the base and side of a 20 cm × 3 cm loose-based cake tin. Chill until needed.
  2. Preheat the oven to 200°C and line a baking tray with baking paper. Toss together the sweet potato, butter and vanilla pod and seeds on the tray, making sure they are in a single layer, and roast for 1 hour or until very tender and lightly caramelised. Reduce the oven temperature to 160°C .
  3. Transfer the cooked potato (discarding the vanilla pod) to a food processor and process until smooth. With the motor running, add the white chocolate until melted and combined, then, with the motor still running, add the eggs, maple syrup, brown sugar, sour cream and ground ginger to form a smooth purée.
  4. Spread the sweet potato mixture over the chilled base and bake for 45 minutes or until set. Cool to room temperature, then chill for 2 hours or until firm. Remove from the tin and cut into thick slices to serve.


  • Instead of sweet potato, I've swapped in roasted carrots and it’s just as moreish.
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