Ratatouille Sweet Potato Pie

From the taste, you would guess this dish took hours of preparation—but in fact, this ratatouille pie’s secret lies within the spices and herbs, blended in a mouth-kicking combo of basil, garlic, and paprika. Cutting into the warm layer of sweet potato will reveal the colorful ratatouille beneath. This recipe will land on your list of comfort dishes in those colder months. This dish was enough to feed my entire family of four, and had us all reaching for seconds.

Time: 1 hour
Serves: 6+ people  

What You’ll Need

  • A food processor
  • Two large pans
  • Lasagna dish

Ratatouille Base:

  • 3 tbsp olive oil
  • 2 onions (finely chopped)
  • Pinch of salt
  • 2 cloves garlic (minced)
  • 1 zucchini (sliced)
  • 2 peppers (chopped)
  • 1 cup mushrooms (sliced)
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 1 tbsp chilli powder
  • 1 tsp smoked paprika
  • 2 tins chopped tomatoes

Sweet Potato Top:

  • 5 sweet potatoes
  • 1 tbsp dried basil 
  • pinch salt
  • pinch pepper
  • 1 clove garlic (minced)
  • 1.5 tbsp dairy free butter
  • 1/4 cup almond milk


  1. First, prepare your sweet potatoes. Peel and chop them into cubes and add them to a pan of boiling water. Boil on medium heat for about 15 minutes, or until soft. Drain and set aside.
  1. While your potatoes are boiling, warm the olive oil in a relatively large pan. Add the onions and cook until they’re translucent.
  1. Add a pinch of salt and stir in your garlic.
  1. Add the zucchini, peppers, and mushrooms. Stir them as they soften.
  1. Add the dried herbs & spices. Stir until the vegetables are decently colored with the spices.
  1. Stir in the chopped tomatoes, turn the heat down, and cover with a lid. Let the pot simmer for roughly 10 minutes, stirring occasionally to release the steam.
  1. Pour the ratatouille into the base of a lasagna dish or large baking tin and set aside.
  1. Add all of the “Sweet Potato Top” ingredients into a food processor and whizz them up into a smooth mashed potato texture.
  1. Spread the sweet potato over the ratatouille in an even layer with a spoon, then score the top of the pie with a fork to give the pie a nice, crispy crust.
  1. Bake the pie at 400℉ for 20 minutes and serve with any side vegetable of your choice.

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