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Ingredientes
- 250 gm Chilled shortcrust pastry, (8oz)
- 250 gm Sweet potatoes, peeled (8oz)
- 2 med Size Large eggs
- 4 Tbsp. Soured cream
- 50 gm Soft dark brown sugar, (2oz)
- 1/4 tsp Mixed spice
- 1 tsp Brandy
- 2 Tbsp. Soured cream
- 25 gm Hazelnut kernels, lightly toasted (1oz)
- 1 Tbsp. Maple syrup
Direcciones
- Preheat the oven to 190 C, 375 F, Gas Mark 5.
- Roll out the pastry on a lightly floured surface and use to line a deep 18cm (7 inch) flan ring. Line with a sheet of greaseproof paper and baking beans and bake blind in the preheated oven for 20 mintues, removing the paper and beans for the last 5 min.
- Meanwhile, boil the potatoes for 10-15 min till tender. Allow to cold slightly and place in a blender or possibly food processor with the Large eggs, cream, sugar, spice and brandy. Blend till smooth, pour into the pastry case and continue to bake for a further 20 min. Spoon over 2 Tbsp. soured cream to cover the filling and return to the oven for 5 mintues.
- Allow to cold slightly before serving, topped with the hazelnut kernels and drizzled maple syrup.
- NOTES : A lightly spiced creamy pie with a toasted hazelnut and maple topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 8 servings | |
| Calories 82 | |
| Calories from Fat 20 | 24% |
| Total Fat 2.25g | 3% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 36mg | 2% |
| Potassium 129mg | 4% |
| Total Carbs 13.33g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 8.61g | 6% |
| Protein 2.01g | 3% |
