Guess what? Sweet potatoes and bean bakes play well together! This bake has a great taste—a lot like sweet pumpkin pie with the tang of ginger—and great texture—dry enough to be a finger food, but smooth and moist so that it doesn’t crumble.

I have only one regret: I was lazy. Rather than take the sweet potato-bean mix out of the blender and put it in a bowl to then mix in the currants, I just threw those little guys straight into the blender.

They then became even littler guys and disappeared into the “beanwork,” if you know what I mean. The result was that the taste of currants merged with the bake, and I missed those satisfying sweet “notes.”

It wasn’t until I was writing this that I figured out another way to add the currants and still be lazy (see recipe). Anyway, to give you the idea, I sprinkled currants on top and around the bake for its photo op. But next time they’ll be inside, holus-bolus!

Makes 8 pie slices


  • 2 cups white navy beans (19 oz. can), drained and rinsed
  • 1 cup cooked sweet potato (I used a medium sweet potato and microwaved it.)
  • 3 eggs (no substitutes)
  • ½ cup sweetener
  • 1 tsp. baking powder
  • 2 tsps. lemon juice
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • Pinch, ground allspice
  • ¼ tsp. salt
  • ¼ cup currants
  • Cooking spray


  1. Put all ingredients, except currants, into a food processor and blend until smooth.
  2. Toss in currants and mix by hand.
  3. Spray a 9″ x 9″ square pan or and 8″ or 9″ springform pan with cooking spray.
  4. Pour mixture into pan. The batter will be very thick.
  5. Bake in 350° F oven for 40-45 minutes or until a knife inserted in the center comes out clean.
  6. Best served cold the next day.