Classic Barbadian Sweet Potato Pie

Classic Barbadian Sweet Potato Pie/Photo courtesy The Experiment Publishing

Classic Barbadian Sweet Potato Pie/Photo: Matthew Benson

This sweet potato dish is traditionally served on Sundays or on special occasions. The topping is stunning: pineapple slices and cherries—you have to love that. Feel free to double or triple the recipe, but I prefer this pie in small quantities, served with a bit of Onion Gravy (page 2). Ordinarily, this pie is baked in a baking pan and then cut into squares for serving, but my version calls for making individual pies.

Classic Barbadian Sweet Potato Pie

Serves 2


  • 1 pound, 6 ounces (620 g) white- or yellow-fleshed sweet potatoes, coarsely chopped
  • 2 tablespoons vegan margarine
  • ½ cup (120 ml) pineapple juice
  • 1 teaspoon ground cinnamon or cassia
  • Pink or sea salt
  • 2 pineapple slices
  • 2 cherries
  • 2 teaspoons granulated sugar


1. Cook the sweet potatoes in boiling salted water until tender.

2. Preheat the oven to 350°F (180°C). Grease two 8-ounce (240 ml) ramekins.

3. Drain the sweet potatoes, add the margarine, pineapple juice, and cinnamon, and mash until smooth. Season with salt to taste.

4. Transfer to the prepared ramekins. Top each pie with a pineapple slice and a cherry and sprinkle with sugar. Broil for about 5 minutes, until lightly browned. Serve warm.