8 oz (225 g) potato shortcrust pastry
175 g (6 oz) sweet potatoes, mashed
1/4 cup (4 Tbls) 50 g sugar
2 tbsp (1 oz) 25 g butter
1 medium egg, beaten
3/4 cup (6 fl oz) 180 mlmilk or 75 ml (3 fl oz) each of rum and orange
Good pinch salt
175 g (6 oz) sweet potatoes, mashed
1/4 cup (4 Tbls) 50 g sugar
2 tbsp (1 oz) 25 g butter
1 medium egg, beaten
3/4 cup (6 fl oz) 180 mlmilk or 75 ml (3 fl oz) each of rum and orange
Good pinch salt
method
1. Line a 23cm (9in) flan dish with the pastry. Save the trimmings to make lattice strips for the top of the pie.
2. Pass the mashed sweet potatoes through a ricer or mouli.
3. Cream the sugar and butter until light and fluffy.
4. Now combine all the ingredients together and turn on to the pastry.
5. Decorate in a lattice pattern with thin strips of pastry and bake in the oven Gas mark 4, 350°F (180°C) for about 30 minutes, or until the pastry is a nice golden colour.
2. Pass the mashed sweet potatoes through a ricer or mouli.
3. Cream the sugar and butter until light and fluffy.
4. Now combine all the ingredients together and turn on to the pastry.
5. Decorate in a lattice pattern with thin strips of pastry and bake in the oven Gas mark 4, 350°F (180°C) for about 30 minutes, or until the pastry is a nice golden colour.
serving amount
serves 6
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