A good steak & kidney pie
An old favourite - a traditional steak and kidney pie, comfort food at its best.
Sweet potato pie
Serves 8 - 10
Easy
Prep:
Cook:
Shine a spotlight on sweet potatoes with this pie. The creamy potatoes work beautifully for the filling, which is encased in a sweet pie shell
Skip to ingredients
- 1.1 lbs sweet potatoes
- 1 unroll-and-bake sheet of pie crust
- 1 stick plus 1 tbsp butter
- 1¼ cups granulated sugar
- ½ cup plus 1 tbsp whole milk
- 3 eggs
- grating of nutmeg
- ½ tsp ground cinnamon
- 1 tsp vanilla bean paste
Nutrition: Per serving (10)
- kcal415
- fat23g
- saturates11g
- carbs47g
- sugars31g
- fibre3g
- protein5g
- salt0.53g
Method
step 1
Fill a large pan with boiling water 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.
step 2
Heat the oven to 450F/gas 4. Unroll the pie crust and use it to line a 9in fluted tart pan – you may need to roll it a little thinner to make it fit. Line with parchment paper and fill with baking beans, then bake for 20 mins. Remove the paper and beans, and bake for another 5 mins.
step 3
Tip the peeled sweet potatoes into a large bowl with the butter and mash until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla, and whisk until everything is combined and smooth.
step 4
Tip the sweet potato filling into the pie shell, smoothing the top with a spatula. Bake for 50-55 mins until the crust and the surface of the pie is golden and the middle is set. Leave to cool completely in the pan, then remove and slide onto a cake stand or serving plate. Cut into slices to serve.
