This homemade pie is real southern comfort food and a thanksgiving classic.

  • pastry Ingredients:
  • 225g Plain flour
  • Pinch of salt
  • 100g Cold butter cut into pieces
  • Cold water
  • pie filling Ingredients:
  • 450g Sweet potatoes, peeled, cut into 1/8s and boiled
  • 110g Dark brown sugar
  • ½tsp Ground cinnamon
  • 4 x Eggs
  • 165ml Evaporated milk
  • 15g Butter melted and slightly cooled
  • You will also need a 22cm loose bottomed fluted tart tin which has been lightly greased, some greaseproof paper and baking beans.

Cooking Instructions

  1. Add flour and salt to food processor followed by butter and process until mixture resembles fine breadcrumbs
  2. Tip mixture into a bowl and add a little cold water, just enough to bring dough mixture together in a ball
  3. Cover with cling film and chill for approx. 30 minutes
  4. Preheat oven to 190C, Gas 5
  5. Roll out pastry onto floured surface and line tart tin
  6. Prick the base of the pastry lightly all over with a fork and bake blind for 15 mins
  7. Remove beans and paper and return to oven for 5 mins
  8. Remove pastry from oven, set aside and reduce temperature to 180C, Gas 4
  9. Puree cooked sweet potatoes in food processor and add brown sugar and cinnamon
  10. In a separate bowl, whisk eggs and evaporated milk together
  11. Blend egg and cream mixture and add cooled melted butter with sweet potato, brown sugar and cinnamon mixture
  12. When blended thoroughly, add mixture to par baked pastry and bake for approximately 45 mins until browned, risen and cooked through
  13. Remove from oven and cool slightly before cutting.

Gaynor’s Tip: Although traditionally served at festive times, this pie is delicious all year round. Try garnishing with toasted pine nuts and serving with a dollop of freshly whipped cream as a treat.