Sweet Potato Pie

Preheat the oven to 180c (fan oven)

Pierce the sweet potatoes with a knife and place them on a baking tray. Bake for 45 – 60 minutes or until they are very soft. Remove from the oven and set aside to cool.

Roll the pastry and line the pie tin with the dough, using your fingers to crimp the edges to create your desired pattern. Then using a fork you’re going to poke holes into the bottom of the pastry then line with parchment and fill with ceramic baking beans. Bake the pie crust for 15-20 minutes.

Peel the sweet potatoes and mash them in a bowl until they reach a smooth consistency. You can also use a blender for this. Combine with the milk, eggs, sugar, vanilla, cinnamon, ginger and nutmeg. Using a whisk, mix until everything is well combined and pour the mixture into the pie crust.

Bake for 50 minutes or until the pie is well set and doesn’t wobble. Remove from the oven and allow to cool completely before serving.

Serving Suggestion – serve with freshly whipped cream as a topping.