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
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 30g Medjool dates
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 2 garlic clove
- 100g passata
- 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)
- 1 sweet potato
- 2 carrot
- 1 parsnip
- 80g baby spinach
- 1 onion
- 20g pre-cooked chestnuts
- 1 pomegranate
Nutritional Information
Calories: 571
Protein: 14g
Carbs: 110g
Fat: 16g
Ingredients
- 1 carrot
- 20g pre-cooked chestnuts (use half)
- 30g Medjool dates (use half)
- 100g passata (use half)
- 1 parsnip (use half)
- 1 onion (use half)
- 40g baby spinach
- 20g cashew parm cheez (use half) (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 1 pomegranate (use half)
- 1 garlic clove
- 1 vegetable stock cube (use half) (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)
- 1 small sweet potato
Nutritional Information
Calories: 604
Protein: 14g
Carbs: 118g
Fat: 16g
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 15 mins, until soft, then drain and mash. Season with sea salt and black pepper.
- Finely chop or crush the garlic. Dissolve the stock cube in a jug with 100ml boiling water. Thinly slice the onion. Chop the dates. Chop the chestnuts. Peel 1 carrot and dice. Peel the remaining carrot, then continue peeling to make ribbons.
- Heat a large frying pan with 2 tsp oil on a medium-high heat. Add two-thirds of the onion, the diced carrots, garlic, chestnuts and dates. Cook for 5 mins, then add the passata and stock. Cook for 3 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 15 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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