A good steak & kidney pie
An old favourite - a traditional steak and kidney pie, comfort food at its best.
Sweet potato pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
- 500g sweet potatoes
- 320g sheet of shortcrust pastry
- 125g butter
- 250g caster sugar
- 150ml 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 from the kettle 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 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
step 3
Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher 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 pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.
