With this pie, you can put the spotlight on sweet potatoes. The creamy potatoes complement the filling, which is wrapped in a crumbly shortcrust pastry.
Ingredients
- 500g sweet potatoes
- 320g sheet of shortcrust pastry
- 125g butter
- 250g caster sugar
- 150ml whole milk
- 3 eggs
- grating of nutmeg
- ½ tsp ground cinnamon
- 1 tsp vanilla bean paste
Method
Step 1:
Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, about 45 minutes. Drain well.
Step 2:
Mash the potatoes in a bowl. The potatoes should yield about 2¾ cups mashed potatoes
Step 3:
Preheat oven to 350 degrees. Add butter to hot potatoes, and mash until smooth. Add sugar, nutmeg, egg and vanilla, mixing well. Combine baking powder with evaporated milk, and stir to blend. Add to mashed potatoes. Whisk mixture until velvety. Mound into pie shell, then spread evenly to edges.
Step 4:
Bake until pie has set and is lightly browned on top, about 55 minutes. Cool to room temperature before serving.
