Orange & Honey Mediterranean Sweet Potato Pie
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A golden twist on tradition - silky sweet potatoes blended with olive oil, honey, and bright orange zest for a sun-kissed, Italian-inspired finish.
Prep: 20 min | Bake: 45–50 min | Serves: 8
Ingredients
Crust
- 1 ½ cups all-purpose or gluten-free flour
- ¼ cup Borsari Olive Oil
- 2 tbsp honey
- ¼ tsp sea salt
- 2 to 4 tbsp ice-cold water
Filling
- 2 cups mashed sweet potatoes (about 2 medium)
- ⅓ cup honey
- ¼ cup Borsari Olive Oil
- Zest of 1 orange
- Juice of ½ orange
- ½ cup full-fat coconut milk or heavy cream
- 2 large eggs
- 1 tsp Borsari Orange Ginger
- 1 tsp ground cinnamon
- ¼ tsp ground clove (optional)
Optional garnish
- Candied orange slices and/or a warm drizzle of honey
Directions
- Heat the oven: Preheat to 350°F.
- Make the crust: Whisk flour and salt. Stir in olive oil and honey. Add cold water, 1 tbsp at a time, until the dough just holds together. Press evenly into a 9-inch pie dish; chill while you make the filling.
- Mix the filling: In a bowl, whisk mashed sweet potatoes, honey, olive oil, orange zest and juice, eggs, milk/cream, Borsari, cinnamon, and optional clove until smooth.
- Assemble & bake: Pour filling into the chilled crust. Lightly brush crust edges with a touch of olive oil. Bake 45 to 50 minutes, until set in the center and golden at the edges.
- Cool & serve: Cool completely before slicing. Garnish with candied orange or a drizzle of honey. Serve slightly chilled or at room temp.
Pro Tip 🍊
- For extra Mediterranean brightness, fold ½ tsp vanilla and a pinch of orange zest into the whipped cream, or finish slices with a delicate drizzle of Borsari Olive Oil.