Sweet Potato Pie

By Market Magazine
SWEET POTATO PIE

SWEET POTATO PIE

0 from 0 votes
Makes

23

cm pie

Ingredients

  • PIE CRUST
  • 450 g 450 Flaky Pastry

  • SWEET POTATO FILLING
  • 460 g 460 sweet potato, cooked and cooled

  • 65 g 65 brown sugar

  • 115 g 115 caster sugar

  • 200 g 200 plant-based milk

  • 53 g 53 cornflour

  • 1/2 tsp 1/2 sea salt

  • 1/2 tsp 1/2 ground nutmeg

  • 1 tsp 1 ground cinnamon

  • 1/2 tsp 1/2 ground cloves

  • TO FINISH
  • 40 g 40 Exotic Clear Glaze warmed (optional)

  • 1 sheet 1 filo pastry

  • Extra virgin olive oil, for brushing

Method

  • PIE CRUST
  • Preheat oven to 180°C,fan-forced, with an oven shelf in the middle of the oven.
  • Make the pastry following the instructions on page 50. Roll out the pastry between two large sheets of baking paper to a large 30cm disc, about 3-4mm thick.
  • You can remove the top sheet of baking paper and use the bottom sheet to help flip it over into the dish, if you like. Gently press the pastry into a 23cm pie or quiche dish with a tiny overhang.
  • Scrunch up one of the sheets of baking paper and press it over the pastry, then fill with rice or baking beads to weigh down the pastry.
  • Bake in oven for 18-20 minutes until cooked through. Remove the paper and rice and bake for another 10 minutes, or until the pastry is golden and cooked through. If the edges brown too quickly, cover with kitchen foil.
  • Remove from oven and leave to cool slightly while you prepare the filling.
  • SWEET POTATO FILLING
  • Preheat oven to 170°C, fan-forced. Purée all the filling ingredients together in a food processor or with a hand-held blender in a large bowl for a quick finish, or purée the cooked sweet potato, then stir in all the remaining ingredients.
  • Pour the filling into the pre-baked tart case all the way to the top and bake for 15 minutes, or until the centre is just set. Allow to cool.
  • TO FINISH
  • Preheat oven to 170°C, fan-forced. Gently brush warmed Exotic Clear Glaze, if using, onto the cooled top of the tart for an elegant shine. Brush a sheet of filo pastry with olive oil on both sides. Use leaf cutters to cut leaves, then lay them on a baking tray and bake until golden, around 8-12 minutes. Allow to cool, then arrange on the outside of the tart.

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