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Sweet Potato Cream Pie




Source of Recipe


Sainbury's


List of Ingredients




For the pie:
250g chilled shortcrust pastry
250g sweet potatoes, peeled
2 medium size eggs
4 x 15ml spoons soured cream
50g soft dark brown sugar
¼ x 5ml spoon mixed spice
5ml spoon brandy

For the topping:
2 x 15ml spoons soured cream
25g hazelnut kernels, lightly toasted
15ml spoon maple syrup


Recipe



Preheat the oven to 190°C, 375°F, Gas Mark 5.

Roll out the pastry on a lightly floured surface and use to line a deep 18cm flan ring. Line with a sheet of greaseproof paper and baking beans and bake blind in the preheated oven for 20 mintues, removing the paper and beans for the last 5 minutes.

Meanwhile, boil the sweet potatoes for 10-15 minutes until tender. Allow to cool slightly and place in a blender or food processor with the eggs, cream, sugar, spice and brandy. Blend until smooth, pour into the pastry case and continue to bake for a further 20 minutes. Spoon over 2 tablespoons soured cream to cover the filling and return to the oven for 5 minutes.

Allow to cool slightly before serving, topped with the hazelnut kernels and drizzled maple syrup.