This is far and away the best recipe, totally fool proof and delicious. It is from Sophie Grigson’s amazing book, “vegetables”.
Sweet Potato Pie
1.5kg sweet potatoes (about 3 large potatoes)
300g sweet shortcut pastry
30g softened butter
100g caster sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
4 tablespoons double cream
3 egg yolks
3 egg whites
150g caster sugar
Heat the oven to 375f/gas 5/190c.
Put the sweet potatoes in to bake.
Line a 23-25cm, (9-10 inch) tart tin with pastry; prick the base with a fork, chill in the fridge for 30 minutes. Line the pastry case with clingfilm and fill with baking beans. Bake blind for 10 minutes then take out and remove the beans and the clingfilm. Return the case to the oven and bake for another 5 minutes. Leave to cool.
Once the potatoes are cooked, scoop out the flesh and weigh out 950g, (2lb2oz). Beat in the butter, sugar and vanilla extract and the spices while the potato is still hot. Next beat in the cream, then the egg and then the yolks. Scrape the mixture into the pastry case, smooth it down and return to the oven. Turn the heat down to 350f/gas4/180c and leave to bake for around 20 minutes, until almost set.
As it cooks, whisk up the egg whites until they stand up in peaks. Sprinkle over half the sugar and whisk again until the meringue is light and glossy and billowing, fold in the remaining sugar. Spoon the meringue onto the hot baked pie, spreading right out to the edge. Make swirls and peaks in the meringue and return too the oven. Bake for 15 minutes until the meringue is browned.
Serve cold with plenty of cream or vanilla ice cream.