Sweet potato pie with cranberry-pecan marmalade

Sweet potato pie with cranberry-pecan marmalade


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A fresh cranberry and nut layer lightens the texture of this classic dessert and adds a special blend of anti-oxidants. Cranberries provide fibre along with some vitamin C.

Lynn Lewis

Serves: 8 

  • 175 g whole frozen cranberries
  • ½ cup (100g) plus ⅔ cups (140 g) sugar
  • ½ cup (125 ml) water
  • ¾ cup (85 g) pecans, toasted and chopped
  • ready-made pastry for a 25 cm case
  • 2 cups (500 g) cooked, mashed orange sweet potatoes (about 2 medium)
  • 1 can (375 ml) light evaporated milk
  • 1 large egg, lightly beaten
  • 2 large egg whites, lightly beaten
  • ½ teaspoon vanilla essence
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • pinch of salt

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. For the cranberry-pecan marmalade, place the cranberries, ½ cup sugar and the water in a small saucepan. Bring to the boil. Reduce heat; simmer until the cranberries pop and are softened, about 10 minutes. Remove from heat. Stir in pecans. Leave mixture to cool.
  2. Preheat oven to 220°C. Roll out pastry to a 30 cm circle. Use to line a 25 cm pie plate. Crimp edges.
  3. Thoroughly combine the mashed sweet potato, evaporated milk, ⅔ cup sugar, egg, egg whites, vanilla essence, cinnamon, nutmeg, allspice and salt in a large bowl.
  4. Spread cooled marmalade over bottom of pie shell. Pour the potato mixture on top.
  5. Bake for 10 minutes. Lower temperature to 180°C. Bake until the centre is set, about 40 minutes. Transfer pie to a wire rack. Cool for 30 minutes. Refrigerate to cool completely.

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