Sweet Potato Pie

Method

  1. Preheat oven to 180°C (or 160°C for fan forced oven).
  2. To make the filling – place the sweet potato onto a tray and roast for 1 to 1½ hours until you can push a skewer through the sweet potato.
  3. Place biscuits in a blender and purée into a fine crumb. Melt the butter in a large bowl, add the crumbs, mixing until well coated. Pour the crumbs into the springform tin and press into the sides and bottom evenly.
  4. Refrigerate for 15 minutes and then bake for 7 minutes. Remove from the oven and set aside.
  5. Once the sweet potato is cooked, peel off the skin carefully while hot and place into an electric mixer. Beat sweet potato and the butter together.
  6. Add sugar, evaporated milk, egg, nutmeg, cinnamon, ginger and maple syrup. Beat on medium speed until the mixture is smooth. Pour the filling into the prepared piecrust tin.
  7. To make the topping combine all the ingredients with a fork until mixture looks like crumbs. Sprinkle crumb mixture evenly over pie filling.
  8. Turn the oven down to 160°C (or 140°C for fan forced ovens) and bake for 40 minutes or until the skewer inserted in the centre comes out clean.
  9. Refrigerate until ready to serve, and pair with dollop cream or ice cream. Or serve warm.

RECIPE: Courtesy of Virginia, ALDI Test Kitchen