Sweet Potato Pie

Method

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1. Heat the oven to 200°C / 400°F. Prick the sweet potatoes with a fork and roast them on a tray for 45 to 50 minutes, until very soft.

   Mark done Start 45 min timer

2. Meanwhile, rub the butter into the flour, salt and sugar, mix in the ice water and shape into a disc. Wrap and chill for at least 30 minutes.

   Mark done

3. Cool the roasted potatoes for 15 minutes, then scoop out the flesh and beat until smooth. You need about 400 g.

   Mark done Start 15 min timer

4. Lower the oven to 175°C / 350°F. Roll out the pastry and line a 23 cm pie dish. Line with baking paper and fill with baking beans.

   Mark done

5. Blind bake for 15 minutes, remove the paper and beans and bake for 5 minutes more.

   Mark done Start 15 min timer

6. Beat the sugar, eggs, evaporated milk, melted butter, vanilla, spices and salt into the sweet potato until smooth.

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7. Pour the filling into the warm shell and bake for 40 to 45 minutes, until the edges are set and the centre has a slight wobble.

   Mark done Start 40 min timer

8. Cool on a wire rack for at least 3 hours before slicing.

   Mark done

Chef’s Tips

• Roast the sweet potatoes, do not boil them. Boiled sweet potato is watery and makes a loose filling.
• Beat the flesh until smooth, or push it through a sieve, to remove the stringy fibres.
• Blind-bake the shell. Without it, the base is pale and soft.

Pairing Suggestions

• Whipped cream
• Vanilla ice cream
• A cup of coffee

Storage & Reheating

Keep covered in the fridge up to 4 days. Serve cold or at room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.