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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 40 Jane and Emma: Spiced Sweet Potato Pie with Raspberry and Peach Sorbet

Prep: 1 hour
Cook: 30 mins
Serves: 4



  • 2 firm ripe peaches, halved

Raspberry and Peach Sorbet

  • 220g caster sugar
  • 250ml water
  • 300g raspberries (fresh or frozen)
  • 300g peaches, peeled, chopped
  • 1 tbs lemon juice
  • 1 egg white

Pie Filling 

  • 850g sweet potato, peeled, cut into 3cm cubes
  • 300g brown sugar
  • 250ml evaporated milk
  • 1 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground clove
  • 3 eggs, lightly beaten

Pecan Crumble

  • 180g self-raising flour
  • 120g brown sugar
  • 85g unsalted butter (chilled and cut into small cubes)
  • 1½ tsp ground cinnamon
  • 120g pecans

Italian Meringue

  • 100g caster sugar
  • 100ml water
  • 2 egg whites (at room temperature)
  • ¼ tsp cream of tartar



  1. To make sorbet, stir sugar add water in a saucepan over medium heat until sugar dissolves. Simmer until slightly thickened.
  2. Process raspberries, peaches and sugar syrup until smooth. Pass through a sieve.
  3. Return mixture to a clean food processor. Add juice and egg white. Process until combined
  4. Churn mixture in an ice-cream maker according to manufacturers instructions. Place in a freezer proof container. Freeze.
  5. To make pie filling, preheat oven to 180C. Grease a 23cm square cake pan with removable base. Line with baking paper.
  6. Cook potato in a large saucepan of boiling water until tender. Drain and allow steam to evaporate.
  7. Transfer to a processor. Process until smooth. Add sugar, milk, vanilla and spices. Process to combine. Add eggs and process to combine. Pour into prepared pan.
  8. Bake for about 50 minutes or until set. Cool completely. Remove from pan. Cut into 3cm x 10cm rectangles.
  9. Line an oven tray with baking paper.
  10. To make crumble, process flour, sugar, butter and cinnamon to form coarse crumbs. Add nuts. Process until coarsely combined. Spread mixture onto prepared tray. Bake for about 15 minutes or until golden and crisp. Cool.
  11. To make meringue, stir sugar and water in a saucepan over medium heat until sugar dissolves. Simmer without stirring until syrup reaches 121C on a candy thermometer.
  12. Beat egg whites and cream of tartar with an electric mixer until soft peaks form. With motor operating, gradually add hot sugar syrup in a slow steady stream until meringue is thick and glossy.
  13. Pipe mixture onto prepared tray in 3cm rounds. Blow torch meringue until golden brown.
  14. Preheat a chargrill pan over high heat. Add a piece of baking paper. Cook peach halves until browned on both sides. Cut into 1cm cubes.
  15. Serve filling with crumble, meringue, sorbet and peach cubes. Decorate with edible flowers.



  • Italian meringue can also be used as a great frosting for cupcakes. Flavour with citrus zest or coconut.
  • For a quick and easy canapé, try spooning this filling into mini tartlet cases before baking. Top with whipped cream and pecan praline.
  • Pecans are a natural pairing to the spices in the filling, but if unavailable, you could use roasted almonds or macadamias.