Dough Momma's Sweet Potato (Kumara) Pie

11:30 am on 21 November 2016

This is a Kiwi version of the American classic (and President Obama's favourite).

Yields 1 x 22 cm pie


  • 2 medium orange kumara
  • 170g brown sugar
  • 100g caster sugar
  • 1 1/4 tsp ground coriander
  • 1/2 tsp ground nutmeg 
  • 1/2 tsp cinnamon
  • 55g salted butter, chopped
  • 300ml cream
  • 3 eggs
  • 1 Tbsp vanilla extract


Line a 22cm pie tin with short crust.  Crimp edges and place in freezer.

Preheat oven to 230ºC. Place a cookie sheet in the oven.

Peel and chop kumara.  Place in medium pot, cover with water and boil until very tender.  Drain and place in a bowl. Dry pot and set aside to use again. Mash or process with a food processor until no lumps remain. Measure 2 cups of mashed kumara and place back in the pot used to boil them.  Add to the kumara brown sugar, all the spices, butter, and 150 ml of the cream.  Whisk constantly over low heat until butter is melted, sugar has dissolved and the mixture is smooth and starts to bubble.  Set aside to cool to room temperature.

In a medium bowl beat 3 eggs by hand. Add remaining 150ml of cream, caster sugar and vanilla.  Beat until creamy but you don't want the cream to begin to thicken.

Pour cooled sweet potato mixture into the egg mixture and whisk slowly until thoroughly combined.

Remove pie tin from freezer and pour mixture into the crust.  Place the pie on the hot cookie sheet and bake for 10 minutes.  Reduce the oven temperature to 150ºC and bake 50 to 60 minutes or until pie filling is puffed up and centre is just jiggly.  Cool on rack for at least 1 hour before serving.  

Serve with lightly sweetened vanilla whipped cream.

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