-FOR THE PIE-
250 g Chilled shortcrust pastry;
-(8oz)
250 g Sweet potatoes; peeled (8oz)
2 md Size eggs
4 tb Soured cream
50 g Soft dark brown sugar; (2oz)
1/4 ts Mixed spice
1 ts Brandy
FOR THE TOPPING
2 tb Soured cream
25 g Hazelnut kernels; lightly
-toasted
; (1oz)
1 tb Maple syrup
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.
Yields
8 servings