Sweet Potato Pie

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 6-8
sweet potato pie

Ingredients

  • 225g Plain flour
  • Pinch of salt
  • 100g Cold butter cut into pieces
  • Cold water
  • 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.
  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 190°C, 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 180°C, 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.