The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Date & chestnut sweet potato pie
Sticky dates and hearty chestnuts join forces in a seasonal pie so comforting even Santa couldn't resist it! Dish it up with a carrot salad flecked with sweet pomegranate seeds.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 100g passata
- 1 pomegranate
- 1 onion
- 40g pre-cooked chestnuts
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 2 sweet potato
- 3 carrot
- 160g baby spinach
- 1 parsnip
- 30g Medjool dates
- 4 garlic clove
Nutritional Information
Calories: 404
Protein: 9.4g
Carbs: 80g
Fat: 9.8g
Date & chestnut sweet potato pie
Sticky dates and hearty chestnuts join forces in a seasonal pie so comforting even Santa couldn't resist it! Dish it up with a carrot salad flecked with sweet pomegranate seeds.
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Boil a kettle. Peel the potato and parsnip, then dice into rough 2cm cubes; place in a saucepan and cover with lightly salted boiling water. Boil for 20 mins, until soft, then drain. Mash then season with sea salt and black pepper.
- Finely chop or crush the garlic. Dissolve the stock cube in a jug with 200ml boiling water. Thinly slice the onion. Chop the dates. Chop the chestnuts. Peel half the carrots and dice. Peel the remaining carrots, then continue peeling to make ribbons.
- Heat a large frying pan with 1 tbsp oil on a medium-high heat. Add two-thirds of the onion, the diced carrot, garlic, chestnuts and dates. Cook for 5 mins, then add the passata and stock. Cook for 5 mins, then season with sea salt and black pepper. Stir through three-quarters of the spinach.
- Transfer the mixture to an ovenproof dish. Top with the mashed veg and sprinkle over the cheez. Bake for 20 mins.
- Shred the remaining spinach. Make the salad; add the carrot ribbons to a bowl along with the spinach and remaining onion (to taste). Halve the pomegranate, deseed and add the seeds to the bowl, along with 1 tsp of oil, sea salt and black pepper. Gently toss to combine.
- Serve the date and chestnut pie with the carrot salad.
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