Sweet potato cream pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Chilled shortcrust pastry; (8oz) |
| 250 | grams | Sweet potatoes; peeled (8oz) |
| 2 | mediums | Size eggs |
| 4 | tablespoons | Soured cream |
| 50 | grams | Soft dark brown sugar; (2oz) |
| ¼ | teaspoon | Mixed spice |
| 1 | teaspoon | Brandy |
| 2 | tablespoons | Soured cream |
| 25 | grams | Hazelnut kernels; lightly toasted |
| ; (1oz) | ||
| 1 | tablespoon | Maple syrup |
Directions
FOR THE PIE
FOR THE TOPPING
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 (7 inch) 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 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 mintues.
Allow to cool slightly before serving, topped with the hazelnut kernels and drizzled maple syrup.
Converted by MC_Buster.
NOTES : A lightly spiced creamy pie with a toasted hazelnut and maple topping.
Converted by MM_Buster v2.0l.