Sweet Potato And Pecan Pie

I love to bake with vegetables. They really help to keep the cake moist.

So, here’s my take on a sweet potato and pecan pie inspired by the traditional pumpkin pie.

Of course, best served with a dollop of whipped cream on the side.

Happy Baking!

P.S. the sweet potatoes taste even better when roasted in the oven.

---

Ingredients

For the pie

300g plain flour

150g salted butter

120g icing sugar

3 eggs yolks

1 tbsp milk

100g pecans (finely chopped)

For the filling

1kg sweet potatoes (peeled, cooked and chopped)

170g sugar

1 1/2 tsp ground cinnamon

1 tsp nutmeg

2 tbsp rum or brandy (optional)

3 eggs

6 tbsp condensed milk

30g melted butter

---

Method

Pie

1. Grease a 28cm round tin.

2. For the dough, combine the flour, butter, and icing sugar and knead until it is crumbly.

3. Add the egg yolks and a splash of milk and continue kneading until the dough comes together.

4. Wrap in cling film and place in the fridge for 30 minutes.

5. Roll out the pastry to a thickness of 1/2cm, then line the baking tin. Leave a little pastry to cover the edge.

6. Press the chopped pecans into the pastry.

7. Prick the base with a fork and chill in the fridge for another 20 minutes.

8. Preheat the oven to 170°C.

9. Blind bake for 10 minutes, then remove the baking beans and bake for a further 15 minutes. Cool the pastry in the tin on a wire rack.

Filling

1. Mash the sweet potatoes.

2. Add in the sugar, eggs, alcohol and spices.

3. Mix in the condensed milk and butter until well combined.

4. Pour the filling into the cooled pastry.

5. Bake for 25 minutes until the filling sets.

6. Leave to cool on a wire rack.