Nice as pie

Spend a little time making this traditional autumnal dessert from the American South

Sweet potato pie

SERVES 8 10 PREP 20 mins plus cooling COOK 1 hr 25 mins EASY V

500g sweet potatoes 320g sheet of shortcrust pastry 125g butter

250g caster sugar

150ml whole milk

3 eggs grating of nutmeg

½ tsp ground cinnamon

1 tsp vanilla bean paste

Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.

Heat the oven to 180C/160C fan/ gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans, then bake for another 5 mins.

Tip the peeled sweet potatoes into a large bowl with the butter, and mash using a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla bean paste and whisk until everything is fully combined and smooth.

Tip the sweet potato filling into the pastry case, then smooth the top with a spatula. Bake for about 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then transfer to a cake stand or serving plate. Cut into slices and serve. Will keep chilled for up to three days.

PER SERVING (10) 415 kcals • fat 23g • saturates 11g • carbs 47g • sugars 31g • †ibre 3g • protein 5g • salt 0.6g

FLAVOUR BOOSTERS

● Extra spice Dust the pastry with ground cinnamon then roll gently with a rolling pin for extra ‡lavour.

● Sweet topping Once the pie has cooled, top with a layer of mini marshmallows and toast the surface until golden using a kitchen blowtorch, or under the grill.

● Serving suggestion Whip double cream with

1 tsp vanilla extract and the juice of half a lime and serve on the side.