Name: Sweet potato pie
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 1.1 lbs sweet potatoes; 1 unroll-and-bake sheet of pie crust; 1 stick plus 1 tbsp butter; 1¼ cups granulated sugar; ½ cup plus 1 tbsp whole milk; 3 eggs; grating of nutmeg; ½ tsp ground cinnamon; 1 tsp vanilla bean paste

Ingredients

10 serv.

1.1 lbs sweet potatoes
1 unroll-and-bake sheet of pie crust
1 stick plus 1 tbsp butter
1¼ cups granulated sugar
½ cup plus 1 tbsp whole milk
3 eggs
grating of nutmeg
½ tsp ground cinnamon
1 tsp vanilla bean paste

Instructions

Tap a step to mark it done

1 Fill a large pan with boiling water and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
2 Heat the oven to 450F/gas 4. Unroll the pie crust and use it to line a 9in fluted tart pan – you may need to roll it a little thinner to make it fit. Line with parchment paper and fill with baking beans, then bake for 20 mins. Remove the paper and beans, and bake for another 5 mins.
3 Tip the peeled sweet potatoes into a large bowl with the butter and mash until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla, and whisk until everything is combined and smooth.
4 Tip the sweet potato filling into the pie shell, smoothing the top with a spatula. Bake for 50-55 mins until the crust and the surface of the pie is golden and the middle is set. Leave to cool completely in the pan, then remove and slide onto a cake stand or serving plate. Cut into slices to serve.