A tasty use for the average spud!


  • 2 large eggs
  • 1 egg yolk
  • 360 ml cooked sweet potato (mashed to a fine puree and cooked with skins on)
  • 6 oz granulated sugar
  • pinch of salt
  • 1 teasp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 420 ml double cream
  • 4 oz pecan nuts
  • 1 egg white


  • Roll out pastry to 1/8” thick.
  • Lightly grease a 10” pie tin and line it with the pastry.
  • Put into the fridge for 15 minutes and preheat oven to 180°C.
  • Cover the pastry with baking parchment or tin foil and fill with dried rice or dried beans and bake in the preheated oven for 15-20 minutes until the pastry is cooked but not coloured.
  • Remove from the oven and allow the pastry to cool completely before removing the tinfoil or baking parchment.
  • Lightly beat the egg white and brush it over the cooked pastry.
  • Place in a hot oven – 180°C for 5 minutes. Tip: the egg white seals the pastry and keeps it crisp
  • Filling:
  • Beat the eggs lightly and stir in the sweet potato puree.
  • Mix together the sugar, salt, cinnamon, ginger and cloves then add these to the egg mixture.
  • Stir in the cream and pour into the pastry case before placing the pecan nuts on top.
  • Bake at 180°C for 40-50 minutes until the filling is firm around the edges
  • Allow to cool and serve with whipped cream.

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