Ingredients
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1 portion Shortcrust Pastry
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Filling
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1 large (18 oz/500 g) Sweet Potato
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4 oz (100 g) Cream Cheese
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2 oz (50 g) light Muscovado Sugar
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4 oz (100 g) Sugar
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1 tsp Vanilla Sugar
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1 tsp ground Ginger
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1 pinch ground Nutmeg
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½ tsp Salt
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2 tbsp Corn Flour
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3 free-range Egg
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2 tbsp double Cream
Directions
In the US, pumpkin pie is a very common dessert for Halloween and Thanksgiving celebrations. Similar to pumpkin pie in taste and appearance, this pie is made from sweet potatoes and has a wonderful sweet, spicy but mild flavour. Of course you can also make it with pumpkin purée if you want, but make sure the purée isn’t too loose and watery. It’s a good idea to let some of the liquid strain away in a coffee filter.
Steps
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1
Done
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Make the shortcrust pastry according to the basic recipe. |
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2
Done
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Preheat the oven to 180°C (350°F/gas 4). |
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3
Done
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Roll out the dough and put it in a fluted pie dish. |
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4
Done
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Peel and cube the sweet potato. Boil it until soft in lightly salted water. Drain and mix it into a smooth purée (you need about 300 ml (10 fl oz) sweet potato purée). Let it cool. |
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5
Done
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Whip the cream cheese, muscovado and sugar until creamy. |
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6
Done
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Add the sweet potato purée, vanilla sugar, ginger, nutmeg, salt and corn flour. Whip until it is completely smooth. |
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7
Done
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Carefully add one egg at a time, then add the cream. |
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8
Done
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Pour the mixture over the pie dough and bake it in the lower part of the oven until it is golden, about 30 minutes. |
