Classic Barbadian Sweet Potato Pie

Posted By , November 22, 2016
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

Servings: 2

Ingredients
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

Directions:

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.

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