|Sweet potato pie decorated with powdered sugar|
Sweet potatoes are still plentiful in the store even in late November so I couldn’t resist making a pie.
I like sweets potatoes anyway they are cooked or baked so I didn’t need much encouragement to bake this pie.
The traditional American recipe of baked sweet potatoes topped with marshmallows is not popular in Japan so I had to make this pie to serve my friends here. Recipe fits a 21 cm tart pan.
200 grams flour
100 grams cold butter
1 tablespoon water
1/2 teaspoon salt
5 grams sugar
1. Sift the flour into a bowl. Cut butter into small cubes and mix with the flour using a pastry cutter (use a food processor if you have one). Butter should be well mixed with the flour.
2. Add the egg, sugar, salt & water and mix. Put dough on a smooth surface and knead gently until it is soft and well mixed.
3. Cover in plastic wrap and put in the refrigerator for at least 1 hour before using.
Almond Cream (Optional)
50 grams almond powder
50 grams powdered sugar
50 grams soft butter
5 grams flour
5 grams dark rum
1. Mix the butter and powdered sugar. Add the egg and mix. Add the almond powder, flour & rum. Mix well.
1 sweet potato (baked, peeled & sliced about 300 grams)
1/2 sweet potato thinly sliced (these pieces will be boiled)
30 grams butter
1 tablespoon brown sugar
15 grams honey
10 grams dark rum
2 egg yolks
100 grams cream
|Arrange slices in a nice pattern|
1. Soften the butter then add the brown sugar, honey, rum & egg yolks. Mix well with a whisk.
2. Boil the sliced sweet potatoes in water (add 1 tablespoon sugar to the water) until they are soft. Do not over boil or they will break apart.
3. Add the 300 grams sweet potato to #1. Use a food processor to mix together if possible. Add the cream. To remove the lumps, you can put the mixture through a sieve.
4. Roll the dough to fit the tart pan and cut off the extra. Fill the inside with sweet potato filling. Cover with almond cream (do not add too much). Arrange the sliced sweet potatoes on top in a nice circle pattern.
5. Bake at 170 degrees Celsius for 10 minutes then reduce to 160 degrees and bake for 40 minutes until browned.
|Use another tart pan for a more
|Serve with coffee!|