In honour of Pie Week, this weekend I’m making my legendary sweet potato pie. I used to make it all the time for parties and picnics, but have rather forgotten about it of late…..my friend Annie reminded me of it though when I saw her a few weeks ago and I’ve been wanting to make it since!
It’s actually a savoury pie, not like the traditional sweet kind at all in fact. The recipe was born I think of having lots of sweet potatoes to use up (similar principle to most of my recipes!). It’s lovely for supper sliced from a large pie, or you can make miniature ones for parties and picnics…..
- 2 large pink flesh sweet potatoes, peeled and grated
- 2 large handfuls of flaked almonds, lightly toasted
- 2 large handfuls of grated cheese (red leicester and double gloucester are the best, but cheddar is good too)
- enough pastry to line your pie tin (here is a good recipe…. and if you like, it’s nice to replace 1/4 of the flour with ground almonds for this pie I think)
- Aromat seasoning (or salt and pepper)
How to make it…..
- Grease your pie tin (this recipe will fill about a 20cm diameter, quite deep tin nicely, but you can always add more or less filling for a different size pie/tin) and heat the oven to 180 c
- Roll out your pastry to about 3-5mm thick and line the tin with it, pressing down gently into the edges
- Scatter the flaked almonds into the bottom of the pie
- If the sweet potatoes are quite wet once grated, press them inside a kitchen towel to dry them off a bit, then fill up the pie case with them
- Scatter your grated cheese over the top, and top with a little Aromat or salt and pepper
- Place in the middle of the pre-heated oven, and cook for about 45 minutes, or until the pastry is golden
- Remove from the oven to slice and eat whilst hot
A slice of the warm pie is lovely with some baked beans, or a nice fresh slaw. It’s easy to make for parties or picnics by using the same method in miniature, using muffin tins or cupcake tins (which will take only about 20 minutes to cook).
Enjoy your pie!