Sweet potato pie with ginger nut base

    1 hour 15 min

    Ginger and sweet potato are an unbeatable combination. In this pie, the ginger is not in the filling - ginger nuts are crushed to form a sweet and flavourful biscuit base.

    County Clare, Ireland
    5 people made this

    Serves: 8 

    • 5 tablespoons butter, melted
    • 170g crushed ginger nuts
    • 50g finely chopped walnuts
    • 1 tablespoon caster sugar
    • 1 pinch of salt
    • 500g cooked sweet potato, mashed
    • 50g caster sugar
    • 250ml milk
    • 3 eggs, beaten
    • 1/8 teaspoon salt
    • 1 pinch of grated nutmeg
    • 2 tablespoons rum

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Butter and flour a 23cm pie dish.
    2. Combine melted butter, ginger nuts, walnuts, 1 tablespoon sugar and salt until crumbs are moistened. Press into prepared pie dish.
    3. Bake in the preheated oven until golden, about 6 minutes. Cool on a wire rack.
    4. Increase the oven temperature to 190 C / Gas 5.
    5. Combine sweet potatoes, 50g sugar, milk, eggs, salt, nutmeg and rum in a blender; process until smooth. Pour filling over prepared base.
    6. Bake in preheated oven until filling slightly trembles in the centre when gently shaken, 40 to 50 minutes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate
    See all 6 collections