Inspired to become a master chef in your very own kitchen? Here’s simple, yet delicious recipe for our Sweet Potato Pie, a comforting dish for you to try this winter.
Ingredients
Rosemary Crust
- 1 cup flour
- 1 sprig rosemary
- 1 pinch of salt & pepper
- 120g unsalted butter
- 1/4 cup of water
Sweet Potato Filling
- Handful of walnuts, roughly chopped
- 2 pinches of cinnamon
- 1/2 litre water
- 1 big sweet potato (approx 800g), peeled and cut into pieces (2 cm)
- 2 spring onions
- 2 garlic cloves
- 80g unsalted butter
- 1/2 cup milk
- 2 eggs
- 1 pinch each salt & pepper
Preparation
Rosemary Crust
- Mix the flour, rosemary, salt and pepper until combined.
- Then add the butter and mix well until combined.
- To complete the rosemary crust, add water and mix until dough comes together. Transfer onto a floured surface and shape into a ball. Wrap in cling wrap and refridgerate for 30-40mins. Meanwhile continue with the sweet potato filling.
Sweet Potato Filling
- Preheat oven to 180oC. Set aside a round fluted loose bottom tart tin (25 cm).
- Steam or boil sweet potato with spring onions and garlic cloves for flavour, until soft (roughly 20 minutes).
- Once cooked, blend or mash sweet potato mixture with butter, milk, eggs, cinammon, salt and pepper until smooth.
- On a floured surface, roll out the chilled pastry to fit in tin. Line tin and pour in reserved sweet potato filling. Sprinkle with walnuts and bake for 40 mins 180oC until pie filling is set. Cool in tin for 30 mins before serving.
Voila! Sit back, relax and enjoy.
