Preparation time is 25minutes
Cook time is 1hours 15minutes
Total time is 1hours 40minutes
Serve is for 8 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 1/3 cup plain flour
- 1 1/2teaspoons mixed spice
- 3/4 cup brown sugar, firmly packed
- 1 1/2tablespoons brown sugar, firmly packed
- 50grams cold butter, chopped
- 3/4teaspoons ground ginger
- 400grams sweet potato, peeled, thickly sliced
- 1/2 cup pecans, coarsely chopped
- 1tablespoons maple syrup
- 1/2 cup evaporated milk
- 3 eggs
- 1 sweet shortcrust pastry (quantity, see recipe)
Nutrition per serving
1620kJ / 389Cal
1620 Kilojoules or 389 Calories
19% of daily energy intake*
Protein
7.6grams
Fat
18.0grams
Carbs
47.1grams
Sugars
27.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C. Grease an 11x35cm rectangle tart tin with removable base. Roll out pastry between 2 sheets of baking paper until large enough to line base and sides of tin. Trim excess. Refrigerate for 15 minutes.
Step 2 of 6
Place tin on baking tray. Line pastry case with baking paper. Fill with pie weights or uncooked rice. Bake for 12 minutes or until edges are light golden. Remove weights and paper. Bake for a further 8 minutes or until base is light golden. Set aside to cool.
Step 3 of 6
Meanwhile, steam sweet potato over a pan of simmering water for 30 minutes or until tender. Drain and cool for 15 minutes. Discard liquid. Mash until smooth.
Step 4 of 6
Using an electric mixer, beat eggs, sugar, maple syrup, mixed spice and ginger until thick and pale. Add evaporated milk and sweet potato and beat until smooth and combined.
Step 5 of 6
Pour mixture into pastry case and bake for 10 minutes. Reduce heat to 180°C. Bake for a further 15 minutes or until almost set.
Step 6 of 6
Meanwhile, to make the crumble, rub butter, flour and sugar together with your fingertips until mixture resembles coarse breadcrumbs. Stir in pecans. Scatter mixture over pie. Bake for a further 10 minutes. Set aside to cool completely. Slice and serve.
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