Sweet Potato Pie

For five people (quantities for ten and fifty are given below)

450g sweet potatoes, boiled, drained and mashed
125g butter
2 eggs, separated
225g firmly packed soft brown sugar
¼ teaspoon salt
½ teaspoon ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
120ml milk
55g caster sugar
1 unbaked shortcrust pasty case (9 inch)

Method: Preheat oven to 200ºC/400ºF/gas mark 6. In a large bowl combine sweet potatoes, butter, egg yolks, brown sugar, salt and spices. Add milk and mix well until a smooth mixture is formed. In a separate bowl whisk the egg whites until fluffy, then gradually add the caster sugar, whisking until the mixture forms stiff peaks. Gently fold the egg white mixture into the sweet potato mix. Pour the mixture into the pastry case. Bake for 10 minutes, then reduce the heat to 180ºC/350ºF/gas mark 4 and bake for around 35 minutes.

Each serving provides: Kcal 788, Protein 8.9g, Fat 41.9g (of which saturated fat: 22.8g), Carbohydrate 104.9g (of which sugars: 69.8g), Fibre (NSP) 2.1g

Plus points: Sweet potatoes are a good source of Beta-Carotene, which the body converts into Vitamin A. Beta-carotene (+++ ) Vitamin C, Vitamin E, Potassium (++)

For ten people

900g sweet potatoes, boiled, drained and mashed
250g butter
4 eggs, separated
500g firmly packed soft brown sugar
½ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
240ml milk
110g caster sugar
2 unbaked shortcrust pasty case (9 inch)

For fifty people

4.5kg sweet potatoes, boiled, drained and mashed
1.25kg butter
20 eggs, separated
2.5kg firmly packed soft brown sugar
2½ teaspoons salt
5 teaspoon ginger
5 teaspoon cinnamon
5 teaspoon nutmeg
6 litres milk
550g caster sugar
5 unbaked shortcrust pasty case (9 inch)




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