Sweet potato and blackberry pie

SERVES 8 (430 calories) PURPLE sweet potato and blackberries are both great sources of soluble and insoluble fibre, and together make a perfect pudding. The oil reduces the GI while increasing the absorption of nutrients, such as antioxidant carotenes. Blackberries bring a burst of fruity flavour plus a shot of vitamin C. For the crust 80g butter or coconut oil 20g light muscovado sugar 120g ground almonds 100g ground flaxseeds 30g desiccated coconut ¼ tsp Maldon sea salt For the filling 250g purple or orange sweet potatoes, diced 150g blackberries 30g ground flaxseeds 60g coconut oil 40g pitted dates, diced 1 tsp vanilla essence 1 tsp ground cinnamon 1 egg 100g blackberries or raspberries, to serve PREHEAT the oven to 160c/gas 3. Lightly grease a 20cm loose-bottomed flan tin. Melt the butter or coconut oil in a medium-sized pan. Add the sugar and stir until it has dissolved. Remove the pan from the heat and stir in the remaining crust ingredients. Press the mixture into the bottom and sides of the prepared tin. Bake in the middle of the oven for 20-25 minutes until the crust is lightly golden and dry to the touch. Meanwhile, steam the sweet potatoes for 15-20 minutes, until soft. Then blend them thoroughly with the other ingredients for the filling in a food processor. Pour the mixture into the pie crust and spread it evenly. Bake in the middle of the oven for 15-20 minutes, until the pie is set in the middle and starting to turn golden brown. Cool, then scatter the berries on top before serving. Tastes great with a dollop of the Kefir Ginger Ice Cream (below).