Kumara & pecan pie

Yep, you read that right! The humble kumara is a ripper ingredient in desserts, too

SERVES 4 PREP 30 MINS + CHILLING ING COOK 1½1 ½ HOURS

2 cups plain flour 150g butter, chilled, chopped 2 tsp caster sugar 2 tbsp iced water 600g kumara, peeled, chopped 3 eggs, lightly beaten ¾ cup dark brown sugar ½ cup thickened cream, plus extra whipped to serve ½ tsp each ground allspice, cinnamon, ginger ½ tsp salt PRALINE ½ cup pecan halves, chopped 1 cup caster sugar ¼ cup water

1 In a food processor, combine flour, butter and caster sugar. Pulse until mixture resembles breadcrumbs. With motor running, gradually add water until dough forms around blade. Shape into a disc and wrap in plastic. Chill 15 mins. 2 Meanwhile, place kumara in a steamer basket over a saucepan of simmering water. Steam, covered, 10-15 mins until tender. Cool. 3 Preheat oven to moderate, 180°C. 4 On a lightly floured surface, roll out pastry to a 5mm thick round. Ease into a 23cm pie plate to line, trimming edges. Chill 15 mins. 5 Blind bake pastry 15 mins. Remove paper and filling. Bake 10 mins until lightly golden. 6 In a food processor or blender, puree kumara until smooth. Add eggs, brown sugar, cream, spices and salt. Process to combine. Pour into cool pastry case. Bake 30-35 mins until filling just set in centre. 7 PRALINE Line an oven tray with baking paper. Spread nuts on tray. Combine sugar and water in a saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Boil, without stirring, 6-8 mins until golden. Pour over nuts on tray, tilting pan to spread thinly. Allow to set. Break roughly and pulse in a food processor until finely chopped. 8 Pile extra whipped cream over pie. Sprinkle with praline to serve.