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
    8 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.

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