This recipe is inspired by one of Michael Jackson’s favourite desserts; a pie he reportedly loved so much that he taught his daughter, Paris Jackson, how to make it. While this is by no means the exact recipe, it is my own little tribute to him, made with a buttery digestive biscuit crust instead of the traditional shortcrust pastry because that’s the version I grew up loving most.
Whether you’re a Michael Jackson fan or simply looking for a comforting homemade dessert, I hope this pie brings a little warmth to your table.
INGREDIENTS
Digestive Crust
- 400g digestive biscuits, finely crushed (about 3 cups)
- 1/2 cup melted butter
Sweet Potato Filling
- 400g sweet potato puree (approx. 3 large sweet potatoes, slow roasted, skin removed)
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1 tsp vanilla essence
- 1/3 cup orange juice
- 1/2 cup evaporated milk
- 2 tsp cinnamon powder
- 1 tsp nutmeg powder
- 1 tsp salt
- 3 eggs
HOW TO MAKE IT
Prepping your sweet potatoes
- Preheat your oven to 150°C.
- Wash and dry sweet potatoes. Place them whole onto a baking tray and roast for approximately 1 hour, or until a knife slides through easily with little resistance.
- Allow the sweet potatoes to cool slightly before peeling away the skins.
- Transfer the flesh into a food processor or blender and blend until completely smooth. This helps remove any fibrous strands and creates a silky filling. Measure out 400g of puree and set aside.
Prepping your crust
- Crush digestive biscuits in a food processor and then combine the crushed biscuits with melted butter in a bowl until the texture resembles wet sand. It is best to use your hands for this.
- Press the mixture firmly into the base and sides of a 8-inch pie pan. Use the bottom of a measuring cup or glass to compact the crust evenly.
- Transfer the crust to the freezer for 20-30 minutes. This helps it firm up and hold its shape during baking.
Pie filling and assembly
- Increase oven temperature to 180°C.
- In a large mixing bowl, combine the sweet potato puree, melted butter, brown sugar, vanilla essence, orange juice, evaporated milk, cinnamon, nutmeg and salt.
- Add the eggs and whisk until the mixture is smooth and fully incorporated. Avoid overmixing.
- Pour the filling into the chilled crust and smooth the top.
- Bake for 35–40 minutes or until the edges are set and the centre has a slight wobble when gently shaken.
- Allow the pie to rest for 45 mins- 1 hour before serving. Pie can be served slightly warm, or refrigerate overnight for a firmer texture and deeper flavour. Best enjoyed with whipped cream or vanilla ice cream.
Watch the recipe video HERE.
FAQ
1. Can I use canned sweet potato puree?
Yes. If using canned puree, ensure it is pure sweet potato without added sugar or flavourings.
2. Why should I roast the sweet potatoes instead of boiling them?
Roasting concentrates their natural sweetness and removes excess moisture, resulting in a richer, more flavourful pie.
3. I don’t have a food processor or blender. What can I do?
Mash the roasted sweet potatoes thoroughly using a potato masher or fork while still warm. For an even smoother texture, press the mash through a fine sieve.
4. Why is my filling lumpy?
The sweet potatoes were likely not blended or mashed enough. Make sure the puree is completely smooth before mixing with the remaining ingredients.
5. Why are there strings in my pie filling?
Sweet potatoes naturally contain fibrous strands. Blending the roasted flesh in a food processor helps break them down. Passing the puree through a sieve can help further.
6. How do I know when the pie is done baking?
The edges should look set while the centre should still have a slight wobble. It will continue setting as it cools.
7. Why did my pie crack?
This usually happens when the pie is overbaked. Remove it from the oven once the centre still jiggles slightly.
8. Can I make this pie ahead of time?
Absolutely. In fact, many people find the flavour improves after chilling overnight.
9. Can I freeze sweet potato pie?
Yes. Allow it to cool completely, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
10. Can I use a different pie crust?
Yes. A traditional shortcrust pastry or even a store-bought pie shell can be used instead of the digestive biscuit crust. Baking times may vary slightly depending on the crust used.
11. Can I use fresh milk instead of evaporated milk?
You can, though evaporated milk gives a richer texture. If substituting, use the same amount of full-cream milk.
12. Can I reduce the sugar?
Yes. You can reduce the brown sugar slightly if your sweet potatoes are naturally very sweet.
13. I don’t have a food processor. How can I crush the digestive biscuits?
Place the biscuits in a zip-top bag and use a rolling pin, bottle, or heavy pan to crush them into fine crumbs. You can also place them between two sheets of baking paper and crush them by hand. Finer crumbs will help create a sturdier crust.
14. Why isn’t my crust holding together?
The biscuit crumbs may be too coarse or there may not be enough butter to bind them together. The mixture should resemble wet sand and hold its shape when pressed between your fingers. Be sure to press the crust firmly into the pie pan and chill it before adding the filling.
A Personal Note
Michael Jackson’s influence on my life goes far beyond music. Growing up, he inspired not only my love for creativity and artistry, but also many of the values I carry with me today ; kindness, compassion, dedication, and the belief that we should always strive to make a positive impact on others.
His work encouraged me to dream bigger, work harder, and embrace my individuality. In many ways, the person I am today has been shaped by the profound influence he had on me as an artist and role model.
Creating recipes like this is my small way of celebrating that inspiration and sharing a piece of the joy his legacy continues to bring into my life. I hope to share this with my children too one day.
SHE HAS CRAVINGS 