1 sweet pastry pie crust
1kg large sweet potatoes
50g unsalted butter, melted
100g golden caster sugar
4 level tablespoons plain flour
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
3 large eggs
This pie uses veg instead of fruit so it’s a healthy(ier) Soul Food dessert and what’s even better, it tastes great. This recipe makes enough pie filling to fill two sweet pastry pie crusts, so I usually freeze half instead of baking two pies (it’s better for my waistline:)).
To start with, heat your oven to 200C, wash your sweet potatoes and prick them all over with a fork. Then lay them out on a baking tray and pop them into the oven for about 50 minutes to an hour. When they’re done they should be soft and cooked through fully, I use a skewer or cocktail stick to check they are soft in the middle. Once they are done get them out of the oven and turn it down to 180C.
You will need to leave them to cool for a few minutes once they come out of the oven so you don’t burn your fingers at the next step, which is to peel them and get rid of the skin. This isn’t difficult, just pull at the skin and it should come off fairly easily once they’re cooked. The hotter they are the easier I find it to peel them, put it’s a fine line between hot enough and sore fingers, so be careful!
Put the flesh of the sweet potatoes into a large bowl and mash them. I find a potato masher works best but you can use a fork. Next melt the butter over a low heat and add it along with the sugar, flour, nutmeg, vanilla extract and a large pinch of cinnamon to the mashed sweet potato.
Whisk 2 eggs in a separate bowl or mug and add this to the rest, then mash everything together until it’s completely combined.
Next spoon the mixture into the pastry case and spread it around evenly. Take the left over uncooked pastry, roll it out and cut it into strips to “cover” the pie. The easiest way I’ve found to get the woven finish is to do the weaving on a sheet of greaseproof paper and then flip this onto the rest of the pie.
Beat the remaining egg and brush it over the exposed pastry. Make sure the oven has cooled to 180C and put the pie in for 45 minutes or until golden brown.
I usually serve this with either some ice-cream or whipped cream. It’s best eaten fresh, just allowed to cool for about half an hour, but it can also be eaten cold.