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A sweet potato pie for dessert


  • Preheat oven to 180°C fan forced (200°C normal).
  • Lightly beat the eggs in a large bowl and add the sweet potato, salt, sugar, evaporated milk, vanilla and melted butter. Mix until well combined using a wooden spoon.
  • Cut a large round in each pastry sheet and place each piece in an ovenproof bowl to fit. Press down with your hands and make a few small cuts with a sharp knife. Then spoon in the sweet potato mixture and cook in the oven for about 30-40 mins (depending on size of the bowls) until the filling is set and the pastry is cooked and coloured. Remove and set aside to cool, before serving with a sprinkling of icing sugar and a spoon of ice cream on top, if you like.


  • 2 large eggs
  • 2 cups boiled and mashed sweet potatoes
  • 1 tspn sea salt
  • 1 cup white sugar
  • ½ cup evaporated milk
  • 1 tspn vanilla extract
  • 8 tbsp melted unsalted butter
  • cooking oil spray
  • 2 sweet shortcrust pastry sheets
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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