Sweet Potato Pie

Roast the sweet potatoes, prick with a fork a few times before putting in the oven at 220°C / Fan 200°C / Gas 7 degrees for 40 minutes until soft and cooked (this brings out the sweetness in the sweet potatoes) or if you prefer you can boil or microwave. Peel the skin off to discard. Next mash the sweet potato flesh in a large mixing bowl.

Set the oven to 180˚C / Fan 160˚C / Gas 4.

Add the melted butter to the warm mashed sweet potatoes and mix until well combined, add the remaining ingredients, brown sugar, evaporated milk, two eggs, vanilla extract, cinnamon and salt and mix well to form a smooth consistency.

Place the shortcrust pastry onto a pie dish - you can make decorated pie edges or just keep it plain, no need to blind bake, prick with a fork a few times and then pour the sweet potato mixture into the pastry case.

Carefully put in the oven and bake for 1 hour and 10 mins depending on your oven, use a knife to check it’s fully baked – when you pull it out of the pie it will come out clean. Take the sweet potato pie out of the oven it will look quite puffy but will deflate so not to worry, let it cool down before serving with some cream or icing sugar or on its own. Alternatively you can put the sweet potato pie in the fridge to chill for a few hours or overnight before serving.