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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

savoury sweet potato pie

These sweet potatoes are tucked up in a pastry jacket, galette style, and sprinkled with rosemary and cheese for a cosy, simple, savoury pie to warm you up.

Savoury Sweet Potato Pie


Makes 4 small pies

Prep Time: 20 minutes

Cooking Time: 45 minutes


1 tablespoon of olive oil

1 sweet potato

1 sprig of fresh rosemary



1 x sheet of ready-rolled shortcrust pastry

4 teaspoons of crème fraiche

1 handful of roughly grated parmesan

1 tablespoon of roughly chopped walnuts

1 egg, beaten


  1. Pre-heat your oven to 190c/170c fan/gas mark 5. Heat the olive oil in a frying pan over a medium heat. Peel and finely dice sweet potato into small cubes. Add to the pan, along with the leaves from the rosemary sprig, a pinch of salt and pepper, and fry for 15 minutes or until soft.
  1. Meanwhile, lay out the pastry on a baking tray lined with parchment paper. If it’s more of a rectangle shape, cut into a large square (discard the leftover bits of pastry). Then cut the pastry into four squares. Put a teaspoon of crème fraiche in the middle of the pastry. Top with a tablespoon of sweet potato mix. Sprinkle with the roughly grated Parmesan.
  1. Bake in the oven for 20 to 25 minutes, until pastry is golden and cheese has melted. Serve with a lightly dressed green salad.

This recipe first appeared in The Irish Independent on September 24th


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