Sweet Potato Pie
I've made a few of these suckers in my time, and getting the right recipe is tricky. Despite almost an hour in the oven, some come out runny in the centre still. This one is helped along with the inclusion of a little flour.
Ingredients
480g Sweet Potato, peeled
110g Butter, Softened
100g Caster Sugar
70g Brown Sugar
120ml Light n Creamy Evaporated Milk
2 eggs
1 tspn Mixed Spice (cinnamon, nutmeg, allspice)
1 tspn Vanilla extract
2 Tbspn Lemon Juice
1 Tbspn Plain Flour
2 x Pampas Sweet Flan Crusts
Method
1. Dice peeled sweet potato into small chunks and boil until soft.
2. Mash sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon, lemon juice, flour and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked flan crusts.
3. Bake at 180 degrees C for 50 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Each pie serves eight. Serve with either fresh cream or a scoop of vanilla ice cream and a sprinkle of cinnamon.
In my opinion, the pie remains a tad too sweet with the sugar amounts listed. I'd probably cut the caster sugar by another twenty grams or so and be happy. Other than that, it's important not to pre-cook the flan crust. The edge will darken too much if you do, while cooking the filling. Substituting a pre-prepared crust for one you whip up yourself works brilliantly too.
Ingredients
480g Sweet Potato, peeled
110g Butter, Softened
100g Caster Sugar
70g Brown Sugar
120ml Light n Creamy Evaporated Milk
2 eggs
1 tspn Mixed Spice (cinnamon, nutmeg, allspice)
1 tspn Vanilla extract
2 Tbspn Lemon Juice
1 Tbspn Plain Flour
2 x Pampas Sweet Flan Crusts
Method
1. Dice peeled sweet potato into small chunks and boil until soft.
2. Mash sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon, lemon juice, flour and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked flan crusts.
3. Bake at 180 degrees C for 50 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Each pie serves eight. Serve with either fresh cream or a scoop of vanilla ice cream and a sprinkle of cinnamon.
In my opinion, the pie remains a tad too sweet with the sugar amounts listed. I'd probably cut the caster sugar by another twenty grams or so and be happy. Other than that, it's important not to pre-cook the flan crust. The edge will darken too much if you do, while cooking the filling. Substituting a pre-prepared crust for one you whip up yourself works brilliantly too.