Sweet potato pie crust

Have spotted a couple of links on a FaceBook page I frequent where I read about making pie or quiche crust from sweet potato!

Last week, I eventually gave this a go.

This is the recipe for the crust:

Sweet potato crust

Serves 4, Preparation 20 mins, calories per serving 192 calories

Flour, Rice 125g
Sweet Potato, Raw, Unprepared, Average 400g
Xanthan Gum, Allergycare 1 Tsp/5g
Baking Powder, Average 1 Tsp/2g
Salt, Average ½ Tsp/2.5g


Cook the sweet potato by steaming, microwaving or boiling, then discard skin and mash it until smooth. Put it in a bowl and leave to cool

Put the rice flour, xanthan gum (which is a natural binder and gluten free) and baking powder into a large mixing bowl and stir them all together. Add them to the mashed sweet potato and mix thoroughly.

Spoon out mixture into an oiled pie or quiche dish and use a spoon to push up against the sides and onto the bottom, ensuring that it’s evenly spread and that there are no holes.

Bake the “shell” for about 15 minutes on 180 degrees before filling. Fill with a quiche filling, fruit or pie ingredients of your choice.

Baking time depends on the kind of pie but it’s usually around 40 minutes.

This could be rolled out like pastry but handling will be tricky! Would also make a perfect pizza base.


The filling was griddled asparagus with red onion and Gorgonzola cheese:

Gorgonzola, griddled asparagus and red onion quiche

Serves 4, 174 calories.  Takes 30 minutes to prepare

Cheese, Gorgonzola, Full Fat, Creamy, Semi Hard, Blue Veined, Tesco 80g
Eggs, Medium, Average, Weight with Shell 4 Eggs/232g
Asparagus, Fine, Raw, Sainsbury’s 100g
Onions, Red, Raw, Average 60g
Oil, Olive, Extra Virgin, Average 8ml


This is a filling intended to add to a pre-cooked pastry base. Can be used with a sweet potato crust, which detailed above.

Prepare the asparagus. Take each stalk in both hands and bend and snap off the woody end.

Add the olive oil to a trying pan. Peel and finely slice the shallot and add to the oil on a medium heat. Add the asparagus spears. Lower heat and continue to cook the vegetables for about 20 minutes until soft and the shallot is translucent.

Arrange the spears and shallots into the pre-baked pastry case.

Next, beat the eggs together and add the grated Cheddar cheese and season with salt and pepper, then pour this mixture over the asparagus. Finally, cut the gorgonzola into small pieces and sprinkle over the top.

Place the tart on the baking sheet in the oven and cook for 30-40 minutes at 180 degrees until the centre feels firm and the filling is golden brown and puffy.


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