Sweet potato pie
Shine a spotlight on sweet potatoes with this pie. The creamy potatoes work beautifully for the filling, which is encased in a crumbly shortcrust pastry
Sweet potato casserole
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6 - 8
Skip to ingredients
- 500g sweet potatoes
- 125g butterplus extra for the dish
- 125g light brown soft sugar
- 150ml whole milk
- 3 eggs
- grating of nutmeg
- ½ tsp ground cinnamon
- 1 tsp vanilla bean paste
For the topping
- 35g butter
- 75g plain flour
- 75g light brown soft sugar
- 50g pecanschopped
Nutrition: Per serving (8)
- kcal417
- fat24g
- saturates12g
- carbs44g
- sugars32g
- fibre3g
- protein5g
- salt0.54g
Method
step 1
Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes 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 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
step 3
Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.
