Rosemary and Pecan Sweet Potato Pie

Traditional Style ButterCream
an image of Rosemary and Pecan Sweet Potato Pie

Recipe Information



30 mins

prep time:

30 mins

cook time:

an image of easy




For the pie:

  • 750 ml sweet potato, cooked and mashed
  • 250 ml First Choice Cream
  • 2 eggs, beaten
  • 50 ml cake flour
  • 100 ml soft brown sugar

For the topping:

  • 5 ml salt
  • 125 g First Choice Butter, melted
  • 125 ml cake flour
  • 100 ml coconut
  • 100 g pecan nuts, lightly chopped
  • 100 ml soft brown sugar
  • 30 ml fresh rosemary, chopped

Preparation method:

To prepare the pie:

  1. Preheat the oven to 180°C and grease an oven-proof dish.
  2. Combine the sweet potato, First Choice Cream, eggs, flour, brown sugar and the salt and mix well.
  3. Spoon into the prepared dish.

To prepare the topping:

  1. Combine the topping ingredients together – mix, using a fork. It must be crumbly.
  2. Sprinkle over the sweet potato mixture and bake in the oven for about 30 minutes.
  3. Garnish with more fresh rosemary and serve immediately.