Sweet Potato Pie

Ingredients

• 250 g wheat flour type 1700
• 2 tbsp whole grain sugar
• 125 g butter
• a pinch of salt
• 600 g Sweet Potatoes
• 4 eggs
• 100 ml whipping cream
• 2 tbsp Maple syrup
• 2 tsp Cinnamon

Instructions

1. 1.

   Mix the flour, 1 tbsp whole grain sugar, butter pieces, a pinch of salt and 1–2 tbsp cold water with the dough hooks of a hand mixer, then knead by hand into a smooth dough.

2. 2.

   Roll the dough between two sheets of cling film to a circle about 30 cm in diameter and place it in a greased tart or springform (24 cm diameter), shaping a 3 cm high edge. Chill for 30 minutes.

3. 3.

   Meanwhile wash the sweet potatoes and boil them in plenty of water until tender, about 35 minutes. Peel and press through a potato masher into a bowl.

4. 4.

   Prick the dough base several times with a fork. Cover it with a sheet of parchment paper and add dried beans for blind baking. Place a baking rack on the bottom of the oven. Bake the crust in a preheated oven at 180 °C (fan 160 °C, gas 2–3) on the middle rack for 15 minutes, then remove.

5. 5.

   Remove the beans and parchment and bake the base another 5 minutes.

6. 6.

   Whisk together the sweet potato mash with eggs, whipping cream, remaining whole grain sugar, maple syrup and cinnamon.

7. 7.

   Spread the sweet potato mixture over the pre-baked crust and bake at 180 °C (fan 160 °C, gas 2–3) on the second rack from below for 40–45 minutes until set. Let the pie cool on a baking rack before serving.