Savoury Sweet Potato Pie


This recipe can be easily made without gluten, diary or egg. Give it a go and let us know what you think...

Inspired by all the fantastic recipes shared in our Facebook group Skinny Recipes, one of our office team Emily has shared one of her favourite recipes for this time of year.

  • Difficulty: Medium
  • Time: 55 mins
  • Servings: 6
  • Dairy Free
  • Gluten Free
  • No added sugar
  • Vegan
  • Vegetarian


For the pastry:

  • 100g gluten free flour
  • 40g low fat spread
  • 2 teaspoons of chia seeds soaked

For the filling you will need:

  • 1 onion diced
  • 1 tsp of ground coriander
  • 1 tsp ground cumin
  • 1tsp smoked paprika
  • 1 tsp nigella seeds
  • ½ tsp ground turmeric
  • 2 medium sized sweet potato- grated
  • 1 tin low fat coconut milk
  • 1 low salt stock cube

For the topping:

  • Extra nigella seeds for topping


Step 1:

For the Pastry, mix the gluten free flour and low fat spread together with fingers till you get a breadcrumb consistency. Gradually add the soaked chia seeds whilst carefully bringing the mixture into a dough. You may not need all the chia seeds to form a dough.

Step 2:

Roll out into a circle and chill briefly before transferring to a pie dish. Blind bake at 180°c for 10 minutes.

Step 3:

Meanwhile, for the filling, cook the onions with the dry spices in a little oil till translucent. Add the grated sweet potato and mix, cooking briefly. Add the low-fat coconut milk and low salt stock cube and cook till the sweet potato is tender.

Step 4:

Transfer the filling into the pie case and top with extra nigella seeds. Bake at 180°c for about 25-30 minutes till the top starts to colour. Let the pie cool slightly before serving and enjoy.

Fancy these?