Cover whole sweet potatoes with water and bring to the boil.
Simmer for 25 minutes or until tender. Drain and peel while still warm.
Set oven 200°C. Line a round pie dish or deep flan tin with two thirds of the pastry.
Roll out remainder and cut into leaves.
Place on non-stick baking paper or a baking sheet and chill.
Mash potatoes and combine with remaining ingredients, except the beaten egg and icing sugar.
Pour in pastry case and bake for about 40 minutes or until set.
About 15 minutes before pie is done, brush pastry leaves with egg and mark stem and veins with a knife.
Bake until golden. Allow pie to cool, then decorate top with pastry leaves.
Sprinkle lightly with icing sugar and serve together with whipped cream or vanilla ice cream.
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