Sweet potato pie
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The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen


Sweet potato pie

Recipe By Mogau Seshoene
Photographs By Craig Fraser


1 cup flour
1 Tbsp castor sugar
½ cup butter, cold
1 egg, lightly beaten
2 Tbsp cold water
2 ½ cups leftover cooked sweet potato, mashed
8 Tbsp butter, melted
1 ½ cups brown sugar
1 tsp ground nutmeg
1 tsp vanilla essence
2 eggs
1 can evaporated milk

Cooking Instructions

  1. Preheat oven to 180°C. Grease and prepare a tart dish.
  2. For the pastry: sift flour and sugar, add butter and, using your fingers, rub into dry ingredients until crumbly. Mix in beaten egg, then blend in cold water and chill dough for 30 minutes in fridge.
  3. Roll out dough and line the tart dish. Prick pastry here and there with a fork to allow steam to escape. Bake in oven for 15 minutes until golden brown. Remove from oven and set aside to cool completely.
  4. For the filling: use an electric beater to beat sweet potato mash and butter until smooth. Add sugar, nutmeg and vanilla essence and beat until incorporated.
  5. Add the eggs, one at a time, and beat well. Add the evaporated milk slowly while continuing to beat.
  6. Pour sweet potato filling into the shell and smooth the surface with a spoon.
  7. Bake until the pie is set in the centre and lightly browned – about 40 minutes.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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