Sweet potato and vanilla pie
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recette

Sweet potato and vanilla pie

  • Preparation 45 min
  • Cooking time 1h20
  • For 6 To 8 servings

Ingredients

  • For the pastry

    • 240g / 8 ½ oz soft butter, cut into small pieces 
    • 160g / 5 ½ oz icing sugar 
    • 2 vanilla pods 
    • 50g/ 1 ¾ oz almond powder 
    • ½ tsp fine salt 
    • 2 eggs 
    • 400g / 14 oz flour 

  • For the filling

    • 900g / 2 lbs sweet potatoes 
    • 5 eggs 
    • 200 g / 7 oz sugar 
    • 50g/ 1 ¾ oz melted butter 
    • ½ tsp nutmeg 
    • ½ tsp cinnamon 
    • 1 tsp vanilla extract 

Making the sweet pastry

1. Split the vanilla pods in two and scrape out the seeds using the flat part of a knife. 

2. Put the butter, icing sugar, almond powder, salt and vanilla seeds in the electric mixing bowl. Mix together. 

3. Add the eggs and flour. Mix well to obtain a smooth dough. 

4. Separate the dough into two sections (⅔ and ⅓). Wrap them separately in cling film and refrigerate for at least two hours. 

Making the filling

5. Meanwhile, cook the sweet potatoes for 15-20 minutes (depending on size) in boiling water. 

6. Drain. Peel them and reduce to a purée using a masher. 

7. Break the eggs into a bowl and beat into an omelette. Add the sugar, vanilla extract, spices, butter and flour. Mix well. 

8. Add this mixture to the purée and mix well. 

Assembling the pie

9. Pre-heat the oven to 180°C / 350°F / Gas Mark 4. Roll out both pastries. Line the (greased) pie dish with the largest section of pastry. Pour in the purée and cover with the second section of pastry. 

10. Make sure the edges are well sealed and bake for one hour. 

11. Serve the pie hot or cold, with a scoop of vanilla ice cream.