Sweet potato pie

• sweet potatoes↗500g g
• shortcrust pastry↗320g sheet of g
• butter↗125g g
• caster sugar↗250g g
• whole milk↗150ml ml
• eggs↗3
• nutmeg↗grating of
• cinnamon↗½ tsp ground tsp
• vanilla bean paste↗1 tsp tsp

Step-by-step instructions

1. 1

   Fill a large pan with boiling water from the kettle 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. 2

   Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.

3. 3

   Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.

4. 4

   Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.