Sweet Potato Pecan Pies

Bundaberg Style - - RECIPES -

IN­GRE­DI­ENTS

Pas­try:

1 ½ cups (225g) plain flour

2 tbsp ic­ing sugar

125g cold but­ter, chopped

1 egg yolk

1-2 tbsp iced wa­ter

Fill­ing:

500g sweet potato, peeled and chopped ½ cup (110g) brown sugar

1 tsp vanilla bean paste

1 tsp cin­na­mon

½ tsp ground ginger

¼ tsp nut­meg

1 cup (250ml) pour­ing cream

2 eggs

½ cup chopped pecans

Whipped cream and maple syrup, to serve

METHOD Pas­try

Grease six 10cm loose-based fluted tart tins.

Process flour, ic­ing sugar and but­ter un­til crumbly. Add egg yolk and enough of the wa­ter to make dough come to­gether. Knead dough on floured sur­face un­til smooth. Wrap in plas­tic and chill for 30 min­utes.

Pre­heat oven to 200C/180C fan forced. Mean­while, steam sweet potato un­til ten­der.

Cool for 10 min­utes.

Di­vide pas­try into six por­tions. Roll out each and line tins. Chill for 15 min­utes. Line pas­try with bak­ing pa­per, fill with dried beans or rice. Bake for 10 min­utes; re­move bak­ing pa­per and beans/rice. Bake for a fur­ther 5 min­utes or un­til browned slightly. Re­duce oven to 180C/160C

Fill­ing

Blend or process sweet potato with sugar, paste, spices, cream and eggs un­til smooth. Pour mix­ture into pas­try cases. Sprin­kle with pecans.

Bake for 25-30 min­utes un­til set. Cool to room tem­per­a­ture be­fore chill­ing un­til firm. Serve topped with whipped cream and a driz­zle of maple syrup. RECIPE COURTESY OF AUS­TRALIAN SWEET POTA­TOES

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