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Delightful Sweet Potato Gorgonzola Pie

Kitchen Spotlight Meatless meals that satisfy.

Transform a classic savory pie by swapping the crust for sweet potatoes. It's filled with spinach, gorgonzola, and pecans, making it perfect for a complete meal.

alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Tue, 11 Mar 2025 17:45:16 GMT
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A slice of pie made with sweet potato crust, spinach, cheese, and pecans served on a plate. Save for Later
A slice of pie made with sweet potato crust, spinach, cheese, and pecans served on a plate. | Tasteofsavor.com

This unique sweet potato tart evolved from kitchen experimentation one evening. What started as a creative way to use leftover mashed sweet potatoes has become a signature dish that never fails to impress guests with its unexpected but delicious base.

A Game-Changing Savory Base

The inspiration behind this recipe comes from combining the natural sweetness of sweet potatoes with savory ingredients. The result is an incredibly tender crust that enhances any filling. It's an excellent way to transform simple ingredients into an elegant meal.

Essential Ingredients

  • 2 large sweet potatoes: Choose firm ones, about 800g total for ideal crust thickness.
  • Olive oil: A generous amount for greasing the pan.
  • 10cl heavy cream: Full-fat works best for richness.
  • 80g gorgonzola: Crumbled into small pieces.
  • 1 egg: For binding the filling.
  • 300g fresh spinach: Market-fresh leaves.
  • 20g pecans: For essential crunch and texture.

Step-by-Step Instructions

Creating the Base
Steam sweet potatoes until completely tender. Cool and mash until smooth and silky.
Initial Baking
Preheat oven to 180°C. Press mashed potato mixture into oiled pan and bake for 40 minutes until set.
Preparing the Filling
Quickly sauté spinach until just wilted but still bright green. Separately, whisk egg with cream.
Final Assembly
Layer spinach over base, pour cream mixture, top with gorgonzola and pecans. Bake 25 minutes more.
Sweet potato tart topped with spinach and pecans. Save for Later
Sweet potato tart topped with spinach and pecans. | Tasteofsavor.com

Professional Tips for Perfect Unmolding

For best results, use a well-oiled springform pan without parchment paper, which can interfere with the crust texture. Allow the tart to cool for 10 minutes before removing from the pan for clean, professional-looking slices.

Recipe Tips & Tricks

→ Can I prep the base earlier?

Totally! Make the sweet potato base a day in advance. Keep it in the fridge and just add the toppings before baking.

→ What’s a good substitute for gorgonzola?

You can swap it for blue cheese or Roquefort. For a milder flavor, use feta or mozzarella.

→ How can I keep the base from getting too soggy?

Make sure to drain the spinach well after cooking, and ensure the sweet potato crust is fully cooked during the first bake.

→ Is this pie freezer-friendly?

Yes, it freezes nicely after it’s cooked. Cool it down completely before freezing, and reheat in the oven later to keep it crisp.

→ What pairs well with this pie?

A simple green salad works great since the pie is already filling. For a heartier meal, serve it with a starter soup.

Spinach Sweet Potato Pie

This pie has no pastry crust! A sweet potato base topped with fresh spinach and gorgonzola makes a wholesome and tasty dish.

Prep Time
20 mins
Time at the Stove
65 mins
Total Time
85 mins
Recipe by: Alicia

Type of Dish: Vegetarian

Skill Level: Some Experience Needed

Style of Cooking: French

Makes: 4 Feeds (1 tart)

Good for: Vegetarian, No Gluten

Shopping List

Item 01 Two big sweet potatoes (about 800-900g total).
Item 02 10 cl liquid heavy cream (30%).
Item 03 80g gorgonzola cheese.
Item 04 One egg.
Item 05 300g fresh spinach leaves.
Item 06 20g pecan nuts.
Item 07 Olive oil.
Item 08 Salt and pepper.

Let's Cook

Step 01

Steam the sweet potatoes until soft, mash them, and season with salt and pepper. Spread the mashed sweet potato in an oiled baking dish, ensuring some goes up the sides to make a crust. Bake it at 180°C for 40 minutes to dry it out.

Step 02

Sauté the spinach with a tablespoon of olive oil until wilted, then season with salt and pepper and drain off any liquid. Whisk the egg with the cream, and season that mixture with salt and pepper.

Step 03

Spread the cooked spinach over the base. Pour the egg and cream mixture on top, then scatter chunks of gorgonzola and the pecan nuts over it. Bake everything together at 180°C for 25 minutes.

Step 04

Best enjoyed warm or at room temperature.

Cook's Tips

  1. This gluten-free crust is made from mashed sweet potatoes.
  2. Tastes great whether warm or cool.

Kitchen Gear Needed

  • Steamer.
  • Tart dish or similar baking pan.

Watch Out For

Your safety matters - check these important notes about ingredients
  • Dairy products (cream, gorgonzola).
  • Eggs.
  • Tree nuts (pecan nuts).

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 380
  • Fat: 22 g
  • Carbs: 42 g
  • Protein: 12 g