Sweet Potato Pie

Ingredients:

• Shortcrust pastry for a 23cm diameter pie or a 25cm diameter tart, see recipe below
• 2 cups cooked sweet potatoes (peeled, boiled, drained and mashed)
• 4 eggs
• 1 cup light brown sugar
• Juice of 1 orange
• 1 cup heavy cream
• 60 g melted unsalted butter
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 teaspoon freshly grated nutmeg

Shortcrust pastry for the base:

• 4.5 cups of flour
• 340 g of chilled butter, diced
• 2 teaspoons of salt
• 3/4 - 1 cup ice water

Preparation:

1. Bake the pie crust in a preheated oven at 180°C (350°F) for 10 minutes. Mix all ingredients thoroughly in a bowl. Pour the potato mixture over the crust, return to the oven, and bake at 180°C (350°F) for 25 minutes, or until the filling is set in the center.
2. Shortcrust pastry for the base:
   
   In a food processor, combine the flour, butter, and salt and pulse until crumbly. Place the flour and butter in a large bowl and add ice water. Turn the mixture out onto a clean, flat surface to form a log. Using your palms, gently press the mixture into the dough until it forms. Don't knead the dough, just press it lightly.
   
   We offer you 10 Ways to Cook Sweet Potatoes.