My philosophy when it comes to dessert is usually If it’s not chocolate, why bother? While I don’t mind a coconutty treat or a caramel-flavoured delight, chocolate has a special place in my heart and on my dessert menu. Imagine my surprise when hubby introduced me to sweet potato pie. Magical, delicious sweet potato pie. There is a reason I only make this at Thanksgiving and Christmas time. It’s too tempting to resist, warmed and served with vanilla bean ice-cream. Now, if only I could get my chocolate habit down to two indulgences a year.
Sweet Shortcrust Pastry
from Modern Classics Book 2 by Donna Hay
2 cups flour
3 tbs caster sugar
150 g (5 oz) cold butter, diced
2-3 tbs ice water
Process the flour, sugar and butter in a food processor until it resembles fine breadcrumbs. With the motor running add enough water for the dough to cling together.
Knead lightly and wrap in plastic wrap. Allow to sit in the fridge for 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the dough between 2 sheets of baking paper until 2-3 mm (⅛ in) thick. Line the greased tart tin. Blind bake for 10 minutes. (I don’t do this next step unless it’s a big pie with thicker pastry – Remove the baking weights and bake for another 10 minutes or until the crust is golden.)
Sweet Potato Pie
Adapted from: Allrecipes.com View recipe and reviews here.
1 (1 pound/454 g) sweet potato
1/2 (115 g) cup butter, softened
1/2 cup (100 g) white sugar
1/2 cup (100 g) brown sugar
1/2 (120 ml) cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Peel sweet potato and boil until soft.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into pie crust (see recipe above).
Bake at 350 degrees F (175 degrees C) for 55 to 60 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.