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27 Feb

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Sweet Potato and Pecan Pies

February 27, 2017

Incredibly yummy and easy.

  • Prep: 35 mins
  • Cook: 45 mins

Ingredients

Pastry

1 1/2 cups (225g) plain flour

2 tbsp icing sugar

125 g cold butter, chopped

1 egg yolk

1-2 tbsp iced water

Filling

500 g Sweet Potato, peeled, chopped

1/2 cup (110g) brown sugar

1 tsp vanilla bean paste

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1 cup (250ml) pouring cream

2 eggs

1/2 cup chopped pecans

Whipped cream and maple syrup to serve

Directions

Pastry

1Grease six 10cm loose based fluted tart tins.

2Process flour, icing sugar and butter until crumbly. Add egg yolk and enough of the water to make dough come together. Knead dough on floured surface until smooth. Wrap in plastic and chill for 30 minutes.

3Preheat oven to 200 ºC /180 ºC. Meanwhile, steam sweet potato until tender. Cool 10 minutes.

4Divide pastry into six portions. Roll out each and line tins. Chill for 15 minutes. Line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes; remove paper and beans. Bake 5 minutes or until browned lightly.

5Reduce oven to 180 ºC /160 ºC.

Filling

1Blend or process sweet potato with sugar, paste, spices, cream and eggs until smooth. Pour mixture into pastry cases. Sprinkle with pecans.

2Bake for 25-30 minutes until set. Cool to room temperature before chilling until firm. Serve topped with whipped cream and a drizzle of maple syrup.

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