Sweet potato tart

This spiced tart is similar to pumpkin pie.

SERVES 10 PREP 45min, plus cooling and chilling COOK about 1hr 5min

• 175g (6oz) plain flour, plus extra to dust

• 50g (2oz) caster sugar

• 1/2tsp ground cinnamon

• 100g (31/2oz) unsalted butter, chilled and cubed

• 2 medium egg yolks

• 750g (1lb 101/2oz) unpeeled sweet potatoes

• 175ml (6fl oz) maple syrup

• 1tsp each of mixed spice and ground cinnamon, plus a pinch

• 170ml tin evaporated milk

• 3 medium eggs, beaten

• 175ml (6fl oz) double cream

• 75g (3oz) natural yogurt

• 2tbsp icing sugar

1 Pulse flour, sugar, cinnamon and butter in a food processor until it resembles breadcrumbs. Add yolks; pulse until mixture clumps. Add up to 1tsp cold water if it’s dry. Tip on to a surface and shape into a disc. Wrap in clingfilm; chill for 20min. 2 Pierce potatoes all over with a knife. Cook in the microwave on high until soft and a knife easily pierces flesh – start with

10min, then 1min bursts. Slice potatoes lengthways and cool.

3 Roll out pastry on a surface dusted with flour. Use to line a 4cm (1½in) deep, 20.5cm (8in) fluted tart tin (leave excess pastry over sides). Prick base with a fork; chill for 30min.

4 Preheat oven to 190°C (170°C fan) mark 5. Trim excess pastry; line tin with baking parchment. Fill with baking beans and bake for 15min or until sides are set. Remove beans and paper and return to oven for 10min or until pastry base feels sandy. Reduce temperature to 180°C (160°C fan) mark 4.

5 Scoop potato flesh from skins. Put into food processor with syrup, spices and evaporated milk; blend until smooth. Add eggs and blend. Pour mixture into pastry case (still in tin) to just below rim. Bake for 30min. Cool in tin on a wire rack.

6 To serve, transfer tart to a serving plate. In a bowl, whip cream, yogurt and icing sugar to soft peaks. Pile on to the tart; sprinkle with cinnamon.