You might be thinking that this is a Thanksgiving staple, but it can be made whenever sweet potatoes are in season. It’s super satisfying, with the natural sweetness of the sweet potatoes making it the ideal pie filling. There isn’t much sugar in this recipe due to the sweetness of the potatoes, but you may wish to add more if you prefer a very sweet dessert.
Ingredients
- 3 large sweet potatoes
- 2 tablespoons butter
- 2 eggs
- 1 tablespoon dried cinnamon
- 1 tablespoon dried nutmeg
- ¼ cup demerara sugar
- 1 pack ready rolled shortcrust pastry
Instructions
- Peel the sweet potatoes and chop them into inch-sized chunks
- Add to a large pot of boiling water and cook for 15-20 minutes, until soft
- Remove from the heat and drain
- Add the butter to the pan, place the lid on, and put to one side for 5-10 minutes
- Crack the eggs into a bowl and beat until smooth
- Using a potato masher, mash the sweet potatoes until completely smooth
- To the pan, add the eggs, sugar, nutmeg, and cinnamon and mix thoroughly
- Preheat the oven to 350℉
- Roll the shortcrust pasty out
- Line a pie dish with greaseproof paper
- Place the shortcrust pastry in the pie dish and cut to shape, ensuring the pastry comes up the sides of the dish
- Transfer the sweet potato filling to the pastry in the dish
- Place into the oven for 30-40 minutes
- Leave to cool for 5-10 minutes and then serve hot with whipped cream
