VSC RECIPES - Sweet Potato Pie

The leaves are turning golden and the temperature has dropped, it’s officially autumn in the UK! Our Pastry Chef Alison Dabbs has been busy conjuring up some heart-warming healthy and tasty new recipes perfect for autumnal days.

October to March is peak season for sweet potatoes, you can do lots of things with these versatile vegetables and Alison has developed a Sweet Potato Pie recipe for you to try below.

SWEET POTATO PIE

1 X 9” sweet or short crust pastry case – shop bought
250g sweet potatoes – roasted or boiled in their skins until soft
65g unsalted butter
75g caster sugar
60ml milk
1 egg
¼ teaspoon of ground cinnamon
¼ teaspoon of ground nutmeg

METHOD

1.       Preheat the oven to Gas mark 4/ 175c/350f.

2.       Once the potatoes are cool enough to handle scoop out the flesh.

3.       Mix the potato with the butter by hand or in a food processor until it is a smooth mash. Add the spices, milk, egg, and sugar and mix well.

4.       Pour the mixture into the pastry case and bake for about 20 – 25 minutes. To test if the mix is set use a knife or a skewer and it is set if the knife/skewer comes out clean.

5.       Serve warm with pouring cream or ice cream.

Decorate the pie if you wish for Halloween, we used meringues piped with melted dark chocolate to make pumpkins and ghosts.


Let us know how you get on with your sweet potato pies! Email marketing@vsc.co.uk

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