Sweet potato pies

Savor the comforting flavors of our Sweet Potato Pies - a satisfying and delicious twist on the classic, with a rich filling encased in a flaky pastry crust.

50 Mins
6 Serving(s)
  1. 400 g ready-prepared puff, shortcrust or phyllo pastry
  2. 60 g butter or margarine, softened
  3. 200 ml (¾ cup) sugar
  4. 2 extra-large eggs, separated
  5. 125 ml (½ cup) Spur Salad & French Fry Dressing
  6. 2 large sweet potatoes, cooked, mashed and cooled (1½ cups)
  7. 5 ml (1 tsp) ground cinnamon
  8. 3 ml (½ tsp) ground ginger
  9. 1 ml allspice
  10. 2 ml (¼ tsp) salt
  11. Cinnamon sugar, for topping
  1. Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition.
  2. Add Spur Salad & French Fry Dressing and beat well. Stir in sweet potatoes and spices. Whisk egg whites until stiff peak stage and gently fold into mixture. Spoon into the pre-baked pastry shells.
  3. Bake at 180°C for about 20 minutes or until set. Sprinkle with cinnamon sugar and serve warm or cold.
  1. Instead of small pies, make one large pie and bake for about 40 minutes.


  1. For a finer texture, place mixture in a food processor before pouring into the pastry shells and baking.


Salad & French Fry Dressing