“I personally think that sweet potato makes a far superior pie to waterlogged pumpkin in this American classic dessert. Use a store bought pastry case or pie shell and this autumn/winter pudding is a synch. Serve with plenty of whipped cream. mmmm!”

Ingredients Nutrition


  1. Preheat the oven to 180C/400F.
  2. Boil the potatoes in their skins for 20mins. If using squash or pumpkin it is better to steam or bake them.
  3. If using a ready made pastry case or pie shell (you might need 2) skip straight to step 7.
  4. Sift the flour and salt into a bowl, cut the butter into small cubes and work into the flour until the mixture resembles fine breadcrumbs. You could do this in a food processor.
  5. Add the water, bring together to form a dough (do not over-nead) roll out and press into a large ovenproof pie dish, covering the base and sides to the top.
  6. Prick with a fork and bake for 15 minutes.
  7. Peel and mash the sweet potato or pumpkin into a bowl until really smooth.
  8. Add the condensed milk, spices, vanilla and the eggs and beat well (you can do this in a food processor) Now mix in the milk.
  9. Pour into the pastry pie case, grate or sprinkle some extra nutmeg on the top and bake for 30 minutes or until a toothpick inserted into the centre comes out clean.
  10. If serving warm, allow to cool and set for at least 15 minutes before slicing.

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