Sweet Potato Cream Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 8 | Servings | ||
INGREDIENTS
| 250 | g | Chilled shortcrust pastry |
| 8oz | ||
| 250 | g | Sweet potatoes, peeled 8oz |
| 2 | Size eggs | |
| 4 | T | Soured cream |
| 50 | g | Soft dark brown sugar, 2oz |
| 1/4 | t | Mixed spice |
| 1 | t | Brandy |
| 2 | T | Soured cream |
| 25 | g | Hazelnut kernels, lightly |
| toasted | ||
| 1oz | ||
| 1 | T | Maple syrup |
INSTRUCTIONS
Preheat the oven to 190 C, 375 F, Gas Mark 5. Roll out the pastry on a lightly floured surface and use to line a deep 18cm (7 inch) flan ring. Line with a sheet of greaseproof paper and baking beans and bake blind in the preheated oven for 20 mintues, removing the paper and beans for the last 5 minutes. Meanwhile, boil the potatoes for 10-15 minutes until tender. Allow to cool slightly and place in a blender or food processor with the eggs, cream, sugar, spice and brandy. Blend until smooth, pour into the pastry case and continue to bake for a further 20 minutes. Spoon over 2 tablespoons soured cream to cover the filling and return to the oven for 5 mintues. Allow to cool slightly before serving, topped with the hazelnut kernels and drizzled maple syrup. Converted by MC_Buster. NOTES : A lightly spiced creamy pie with a toasted hazelnut and maple topping. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t miss life’s best. Find God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 205
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: <1mg
Sodium: 352mg
Potassium: 129.8mg
Carbohydrates: 42.3g
Fiber: 2.1g
Sugar: 10.5g
Protein: 6.6g