Southern Sweet Potato Pie is a traditional American recipe (from the American South) for a classic pie of mashed sweet potato in an cream custard base flavoured with vanilla, cinnamon, cloves and ginger that's baked in a shortcrust pastry shell that is a mainstay of the Thanksgiving table. The full recipe is presented here and I hope you enjoy this classic American version of: Southern Sweet Potato Pie.
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Ingredients:
120g sweet shortcrust pastry (ie made with 120g flour)
675g sweet potatoes
240ml single cream
60g butter, softened
60g dark Muscovado sugar
2 eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
Method:
Peel the sweet potatoes, cut into wedges, then place on a baking tray and roast in an oven pre-heated to 200°C and bake for about 30 minutes, or until cooked through and tender. Remove from the oven and reduce the oven temperature to 180°C.
Allow the sweet potatoes to cool slightly then mash in a bowl with the cream until smooth. In the meantime, cream together the butter and sugar. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now add the egg mixture to the sweet potato mix and whisk together until smooth. Finally beat in the vanilla extract and spices until thoroughly combined.
Roll out the pastry until large enough to line the base and sides of a 22cm diameter pie dis. Trim off any excess pastry then pour in the sweet potato mix. Place the pie in the oven and bake for about 60 minutes, or until the top is golden brown and set. Allow to cool before cutting into wedges and serving.
