Honestly, Thanksgiving should be every day!
(Cooking time: 2hrs)
- 225g plain flour
- 100g cold low-fat butter
- A pinch of cinnamon
- A pinch of nutmeg
- 4 tablespoons of low-fat milk
- A pinch of salt
- 4 sweet potatoes
- 200g pumpkin puree
- 100g – 150g brown sugar (depends on the sweetness of the potatoes)
- 1 teaspoon of nutmeg
- 1 teaspoon cinnamon
- A pinch of salt
- 10g of low-fat butter
- 4 eggs
- 1 1/2 tablespoons of self-raising flour
- 1 teaspoon of vanilla bean paste
- 4 tablespoons of buttermilk or watered down yoghurt (1:1)
- 2 tablespoons of lemon curd
- Roasted salty cashew nuts for decoration
- Toffee sauce or honey
- Firstly, prepare the pastry, in a food processor lightly blitz the flour, cold butter, nutmeg, cinnamon, and salt until it turns to fine crumbs.
- Gradually add four tablespoons of milk and lightly blitz again until the dough slightly binds together.
- Remove the dough from the food processor and delicately assemble it into a ball. Try not to overwork the dough.
- Wrap it in clingfilm and put it in the fridge overnight or for 1 hour.
- While the pastry is in the fridge, bake the sweet potatoes in the oven on 220C for 40 – 55 minutes, until they are soft.
- In a large bowl whisk the baked sweet potatoes, pumpkin puree, butter, lemon curd, buttermilk or yoghurt, vanilla bean paste, salt, cinnamon, nutmeg, sugar, self-raising flour, and gradually add the eggs one by one and whisk.
- Next, take out the pastry from the fridge and lightly flour a clean surface.
- Roll out the pastry into a flat circle and gently transfer it to a buttered tart tin. Trim/ neaten the edges if needed. Using a fork, poke the pastry, and cover it with parchment paper and cover with ceramic baking beans or dried pulses.
- Blind bake the pastry in the oven on 180C for 15 minutes.
- Once the pastry has cooked, let it cool for 5 minutes, then pour the pie filling and smooth it out.
- Bake the pie in the oven on 200C for 1 hour and 20 minutes.
- When the pie has cooked, let it sit for 5 – 10 minutes.
- Decorate the pie with a drizzle of honey or toffee sauce and then coat with roasted salted cashew nuts.
And it’s done! This pie is best served warm and perfect with a scoop of cold vanilla ice cream.
I hope you like it as much as my family did!
Thank you for reading,