Sweet potato pieby Tilly Baxter
|Preperation time: 45 mins
Cooking time: 1 hour 50 mins
|750g sweet potatoes;
340g shortcrust pastry;
284ml single cream;
50g light muscovado sugar;
2 large eggs, beaten;
1 tsp ground cinnamon;
1/2 tsp ground ginger.
|Cut the sweet potatoes in half and put on a
baking tray. Roast for 40 minutes and leave to cool.
Roll out the pastry until it is about the thickness of a �1 coin, and use it to line the base and sides of a 23cm loose-bottomed flan tin. Using a fork, prick the pastry all over, cover with clingfilm and chill for at least 30 minutes.
Line the chilled pastry case with baking parchment and fill with baking beans (or dried beans or rice will do). Bake for 12 minutes at 200c or gas6. Remove the beans and paper, turn the oven down to 180c/gas4, and return the pastry to the oven for another 5-10 minutes until cooked, but not brown.
Spoon out the cooled sweet potato flesh from their skins and mash in a large bowl with a fork. Stir in the cream.
In a separate bowl, beat together the butter and sugar until light and fluffy. Gradually beat in the eggs (dont worry if mixture curdles). Fold this mixture into the sweet potato with the nutmeg, cinnamon and ginger. Pour into the pastry case and bake in the oven, 180c/gas4, for 40-50 minutes until set and light golden.
Serve with a dollop of cream.
Braised red cabbage
Sticky pecan and banana pie