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- Sweet Potato Pie
- Serves 8-10
- 1 x 10” pastry case, blind baked
- For the filling:
- 900g sweet potatoes
- 85g light muscovado sugar
- 60ml maple syrup
- 1 tsp crystallised stem ginger
- ½ tsp ground nutmeg
- 2 tsp ground cinnamon
- pinch of salt
- 4 x eggs
- 2 tsp vanilla extract
- 250ml cream
- For the meringue:
- 100g caster sugar
- 2 egg whites
- 1 tsp cornflour
- (double this mix if you want more of a voluminous meringue)
Preheat the oven to 180C. Place the whole sweet potatoes on a tray lined with baking paper. Bake for up to an hour until completely tender.
Leave to cool, then scoop out the insides and place in the bowl of a food processor along with the remaining filling ingredients.
Blitz till it forms a smooth puree.
Pour the mixture into the blind baked pastry case. Bake for 35 minutes until just set but still has a slight wobble.
Leave to cool a little, while you whip up the meringue.
In a spotlessly clean bowl, beat the egg whites with the caster sugar.
Add 1tsp of cornflour.
Whisk till stiff peaks form. Pipe or swirl the meringue onto the top of the pie and return to the oven for a further 15 minutes, until the meringue is crisp and lightly coloured.
Remove from the oven and leave to cool and set, for a further ½-1 hour before slicing.
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