Classic Barbados Sweet Potato Pie

If you ask me, Barbados sweet potato pie is one of those desserts that deserves way more attention.

This Caribbean-inspired pie brings together creamy sweet potatoes with warm spices like nutmeg and cinnamon in a flaky pastry crust. The filling has a smooth texture that’s similar to pumpkin pie but with its own unique twist.

What makes it special is the addition of coconut and a hint of rum that gives it that authentic island flavor. The sweet potatoes create a rich, orange-colored filling that’s not too heavy or overly sweet.

It’s the kind of dessert that works great for holiday gatherings or when you want to try something different from the usual apple or pumpkin pie.

What Kind of Sweet Potatoes Should I Use?

For this Barbados sweet potato pie, you’ll want to stick with white- or yellow-fleshed sweet potatoes as the recipe specifies. These varieties have a milder, less sweet flavor compared to the orange-fleshed ones we’re used to seeing in American grocery stores, which makes them perfect for this savory Caribbean dish. Look for sweet potatoes that feel firm and heavy for their size, with smooth skin and no soft spots or sprouting eyes. If you can only find orange sweet potatoes, they’ll still work, but your pie will have a sweeter taste and more orange color than the traditional Barbados version.

Options for Substitutions

This Caribbean-inspired sweet potato pie has room for some creative swaps if you need them:

• Vegan margarine: If you don’t have vegan margarine, regular butter works perfectly fine, or you can use coconut oil (solid, not melted) for a subtle tropical flavor.
• Pineapple juice: Orange juice makes a great substitute and adds similar sweetness and acidity. You could also use apple juice, though it’ll be a bit milder in flavor.
• White or yellow sweet potatoes: Orange sweet potatoes work too, but they’ll make the dish sweeter and change the color. Regular potatoes aren’t recommended as they lack the natural sweetness this recipe needs.
• Fresh marjoram and thyme: Dried herbs work fine – just use about half the amount. If you don’t have marjoram, oregano is a decent substitute, though it has a stronger flavor.
• Adobo seasoning: Mix your own with equal parts garlic powder, onion powder, salt, and a pinch of oregano if you can’t find adobo at the store.
• Caribbean Caramel or browning: A few drops of kitchen bouquet, gravy master, or even a tiny bit of molasses mixed with soy sauce can give you that rich, dark color.
• Pineapple slices and cherries: These are mainly for garnish, so feel free to skip them or use whatever tropical fruits you have on hand – mango slices or orange segments work nicely too.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Barbados sweet potato pie is not cooking the sweet potatoes long enough – they need to be completely tender and mashable, or you’ll end up with lumpy, uneven texture that won’t hold together properly. Make sure to test them with a fork before mashing, and if they’re still firm, give them a few more minutes of cooking time. Another common error is rushing the onion gravy by cooking the onions on too high heat, which can make them bitter instead of sweet and caramelized – keep the heat at medium and let them slowly develop that golden color. Don’t forget to dissolve the cornstarch in a little cold water before adding it to the gravy, otherwise you’ll get clumps that won’t smooth out no matter how much you stir.

What to Serve With Barbados Sweet Potato Pie?

This Caribbean-inspired sweet potato pie is amazing alongside other traditional Barbadian dishes like rice and peas or coconut rice to soak up that flavorful onion gravy. The tropical flavors in the pie pair beautifully with grilled or jerk-seasoned chicken, fish, or even some black beans for a plant-based meal. I love serving it with a simple cucumber salad or coleslaw to balance out the rich, sweet potatoes with something fresh and crunchy. Don’t forget some warm flatbread or crusty rolls on the side – you’ll want something to mop up every bit of that savory gravy!

Storage Instructions

Refrigerate: This sweet potato pie keeps really well in the fridge for up to 4 days when covered with plastic wrap or stored in an airtight container. The flavors actually get better after a day or two, so don’t worry about making it ahead! Store the onion gravy separately in a covered container for the same amount of time.

Freeze: You can freeze portions of the sweet potato pie for up to 3 months in freezer-safe containers. I like to freeze individual servings so I can grab just what I need. The onion gravy also freezes well in ice cube trays, then transfer the cubes to a freezer bag for easy portioning.

Warm Up: To enjoy your leftovers, just warm the sweet potato pie in the microwave for about 1-2 minutes or in a covered dish in the oven at 350°F for 10-15 minutes. Heat the onion gravy in a small saucepan over medium heat, stirring occasionally until it’s nice and hot.

Preparation Time	20-30 minutes
Cooking Time	30-45 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 5-7 g
• Fat: 22-28 g
• Carbohydrates: 108-120 g

Ingredients

For the sweet potato pies:

• 2 tbsp plant-based margarine (melted)
• 1 lb 6 oz sweet potatoes (white or yellow, roughly chopped)
• 2 maraschino cherries
• 2 tsp sugar
• 2 pineapple rings (fresh or canned)
• 1 tsp ground cinnamon
• 1/2 cup pineapple juice
• Pink or sea salt, to taste

For the onion gravy:

• 1 tbsp olive oil (or vegan margarine)
• 1 tsp adobo seasoning (adds Caribbean flavor)
• 1 cup water
• 1/2 tsp yellow mustard
• 1 tsp soy sauce (or tamari for gluten-free)
• 1 tsp onion powder
• 1 tsp fresh thyme (or 1/4 tsp dried)
• 2 garlic cloves (crushed or minced)
• 1 tomato (sliced thin, about 1/4-inch thick)
• 1/4 tsp cornstarch (for light thickening)
• 1 medium-large onion (sliced thin, about 1/4-inch thick)
• 1/4 tsp sweet paprika
• 1 tsp fresh marjoram (or 1/2 tsp dried)
• 1/4 tsp browning or Caribbean caramel (optional but recommended for depth)
• 2 tbsp ketchup

Step 1: Cook and Mash the Sweet Potato Base

• 1 lb 6 oz sweet potatoes
• 2 tbsp plant-based margarine
• 1/2 cup pineapple juice
• 1 tsp ground cinnamon
• Pink or sea salt, to taste

Chop the sweet potatoes into roughly 2-inch pieces and place them in a pot of salted boiling water.

Cook for 15-20 minutes until they’re completely tender and a fork easily pierces them.

Drain well in a colander, then return to the pot.

Add the melted margarine, pineapple juice, cinnamon, and salt to taste, then mash until you reach your desired consistency—I prefer leaving it slightly chunky for better texture.

Taste and adjust seasoning as needed.

Step 2: Build the Savory Gravy Base

• 1 tbsp olive oil
• 1 medium-large onion
• 2 garlic cloves
• 1 tomato

While the sweet potatoes cook, heat the olive oil in a skillet over medium heat.

Add the thinly sliced onion and cook for 2-3 minutes, stirring occasionally, until it begins to soften.

Add the minced garlic and tomato slices, then cook for another 2-3 minutes until the tomato starts to release its juices and the aromatics become fragrant.

This layering of vegetables creates a deeper flavor foundation for the gravy.

Step 3: Bloom the Spices and Deglaze

• 1 tsp fresh marjoram
• 1 tsp fresh thyme
• 1 tsp onion powder
• 1 tsp adobo seasoning
• 1/4 tsp sweet paprika
• 1 cup water

Add the marjoram, thyme, onion powder, adobo seasoning, and sweet paprika to the skillet, stirring constantly for about 1 minute.

This brief cooking step, called blooming, releases the essential oils from the spices and intensifies their flavors.

Pour in the water, scraping any browned bits from the bottom of the skillet, then bring to a simmer and let it cook for 5 minutes to allow the flavors to meld.

Step 4: Finish and Thicken the Gravy

• gravy base from Step 3
• 2 tbsp ketchup
• 1 tsp soy sauce
• 1/4 tsp browning or Caribbean caramel
• 1/2 tsp yellow mustard
• 1/4 tsp cornstarch

Stir the ketchup, soy sauce, Caribbean caramel (if using), and yellow mustard into the simmering gravy from Step 3.

Mix the cornstarch with a small splash of water to create a slurry, then whisk it into the gravy to thicken it.

Let everything simmer together for 15 minutes, stirring occasionally, until the sauce becomes glossy and coats the back of a spoon.

I find the browning adds a subtle depth that really makes this gravy taste more authentic, so I recommend including it.

Step 5: Assemble and Broil the Sweet Potato Pie

• mashed sweet potato mixture from Step 1
• 2 pineapple rings
• 2 maraschino cherries
• 2 tsp sugar

While the gravy simmers, preheat your oven to 350°F (180°C) and lightly grease individual ramekins or a small baking dish.

Spoon the mashed sweet potato mixture from Step 1 into the prepared ramekins, dividing it evenly.

Top each serving with a pineapple ring and a maraschino cherry in the center, then sprinkle 1 teaspoon of sugar over each one.

Place under the broiler for about 5 minutes, watching carefully, until the sugar caramelizes into a light golden crust.

This creates a beautiful textural contrast between the sweet, crispy top and the creamy filling beneath.

Step 6: Plate and Serve

• broiled sweet potato pie from Step 5
• finished gravy from Step 4

Remove the sweet potato pie from the broiler and let it cool for 1-2 minutes.

Carefully ladle or spoon the finished gravy from Step 4 around or over the sweet potato pie, allowing it to pool alongside the fruit garnish.

Serve immediately while the contrast between the warm, creamy sweet potato and the savory gravy is at its best.