Sweet potato pie

Sweet potato pie


  • 3-4 tbsps Vita Coco Coconut Oil
  • 1 red onion, chopped
  • 2-3 carrots, chopped
  • 100g sundried tomatoes, chopped
  • 1 garlic glove, grated
  • Thumb sized piece of ginger, grated
  • 2 tbsps. tomato puree
  • 1 can of chopped tomatoes
  • 1 aubergine, chopped
  • 1 tsp paprika
  • 1⁄2 tsp cayenne pepper
  • 1 vegetable stock cube
  • Salt and pepper to taste
  • 4 medium to large sweet potatoes, peeled and cut into small
  • chunks
  • 1 1⁄2 tsp turmeric
  • Pinch of sea salt
  • Ground black pepper to taste
  • Chopped fresh thyme
  • 1 tsp Vita Coco Coconut Oil
  • 1 tsp honey


  1. In a large pan, begin to fry the onion, carrots, sundried tomato, garlic and ginger for 2-3 minutes.
  2. Add the puree and fry for 2 minutes on medium heat.
  3. Add the can of tomatoes and the remaining ingredients.

  4. Cover and leave to simmer/reduce for about 15 minutes.

  5. Fill a medium pan with boiling water and add some salt. Boil the sweet potatoes until just soft (about 15-20 minutes).

  6. Drain the water once cooked, and mash the sweet potato. Add the turmeric, black pepper, thyme, oil and honey.

  7. Preheat the grill at 200c.

  8. Pour your sauce into a 25*19cm oven dish. Place your mash in a piping bag, cut the end and pipe blobs neatly onto the sauce, covering the entire dish.

  9. Sprinkle with some sea salt and grill for 10-15mins until crisp and golden on top.


Preparation time: 55 mins

Serves: 5 - 6 people 

Nutrition: n/a



If you have any pie left over, save some to heat up the next day for a delicious lunch.

  • Recipe courtesy of Selasi Gbormittah and Vita Coco
  • For more great recipes see Yours Magazine out every fortnight, on a Tuesday