Sweet Potato Pie

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

450g sweet potatoes, boiled, drained, peeled and mashed
125g soft butter
2 eggs, separated
225g firmly packed soft brown sugar
¼ tsp salt
½ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
120ml milk
55g (4 tbsp) caster sugar
1 x 23cm unbaked shortcrust pasty case (made with bought pastry, if wished)

Method

1. Heat the oven to 200C/400F/gas 6.
2. In a large bowl combine the sweet potatoes, butter, egg yolks, brown sugar, salt and spices. Add the milk and mix until the mixture is smooth.
3. In a separate bowl whisk the egg whites until fluffy, then gradually add the caster sugar, whisking until the mixture forms stiff peaks.
4. Gently fold the egg white mixture into the sweet potato mix.
5. Pour the mixture into the pastry case. Bake for 10 minutes, then reduce the heat to 180C/350F/gas 4 and bake for around 30-35 minutes or until the centre just becomes firm to the touch.

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: 2.1g

Nutrition points:

a) This dish is high in Beta-Carotene, which the body converts into vitamin A.
b) This dish contains a medium amount of potassium.
c) This dish contains low amounts of vitamin C and Vitamin E.

For ten people

900g sweet potatoes, boiled, drained and mashed
250g butter
4 eggs, separated
500g firmly packed soft brown sugar
½ tsp salt
1 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
240ml milk
110g caster sugar
2 x 23cm unbaked shortcrust pasty cases (made with bought pastry, if wished)

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