Hello November! The clocks have changed and it finally feels like those cosy autumn days are settling in, and with it hopefully our new routine. This last year has felt like a world of busy with lots of highs and lows, but with the stillness that winter brings I think I'm finally ready to embrace some seasonal slowness. One of my favourite things to do in autumn afternoons is create in the kitchen, baking warming food to fill little bellies, so I thought I would share this easy autumn sweet potato pie that is perfect for little ones and adults alike.
To bake this easy autumn sweet potato pie you will need a few ingredients, a non-stick tart dish and an empty tummy, as you'll find it hard not to wolf it all down. For those who haven't tried this before it is sweet even though you are using a root vegetable and goes perfectly with ice cream or pouring cream.
To make you'll need:
3 Preferably organic free range Large eggs
2 tsp of ground cinnamon
2tsp of vanilla extract
1/4 tsp of ground nutmeg
100g of golden caster sugar
4 tbsp of Plain flour OR Gluten Free Flour
50g of unsalted butter
1 pack of ready roll shortcrust pastry (or you could make your own if you're a whizz in the kitchen)
1kg or 3-4 large sweet potatoes
To bake your easy autumn sweet potato pie:
• First prick your potatoes all over with a fork and lay them on a foil lined baking tray in the oven for 50-60 minutes at 200C/400F/Gas 6 turning half way.
• Take you ready role pastry out the fridge while waiting for your potatoes to bake and grease the tart dish with butter.
• Use a fork to check potatoes are cooked through, then peel off the skin leaving the sweet potato flesh in a large bowl.
• Change your oven temperature to 180C/350F/Gas 4.
• Mash your potato until it is smooth and add in the cinnamon, sugar, flour, nutmeg and vanilla extract.
• Melt the butter and add to bowl mixing/mash all the ingredients, along with two eggs whisked separately and mix together until combined and set to one side.
• Roll your pastry out onto a floured surface and ensure it is large enough to cover your tart dish.
• Cover the tart dish with the pastry leaving a 1/4 to one side. Prick the base of the pastry with a fork and cook in the oven for 7-10 minutes.
•Take your tart dish out the over and spoon in the mixture until it fills the case, soothing with the base of a spoon.
• Roll long strips of the left over pastry and lay across into a lattice pattern over the sweet potato and brush the surface with the remaining whisked egg.
• Put the pie into the oven and bake for 45 - 50 minutes or until golden brown.
• Once baked let the pie cool for 20 minutes before serving with cream.
That's it! Not only is this the perfect autumn dish to make, it's also a great way to get a little veg into kiddies who normally love sweet treats. I'd love to hear what your go-to Autumn dishes are? If you like this recipe then don't forget to pin the image below for easy reference. Enjoy x