Old-Fashioned Sweet Potato Pie made with a homemade buttery shortcrust pastry and decorated with cream, a delicious dessert be to enjoyed throughout the Fall season. Particularly nice for your Thanksgiving menu, this pie is so easy to make, and a big winner with everyone. I will show you how to make the best sweet potato pie, so much better than the ready-made stuff.
To make the shortcrust pastry, sift the flour, add the cold butter cut into cubes, and use your fingertips to rub them together until the mixture resembles breadcrumbs.
Add the sugar, egg yolk and water, and knead gently to get a smooth dough.
Cover it with clingfilm, and chill it in the fridge for 10-15 minutes.
Use a rolling pin to a roll it over, then arrange it over a pie/quiche pan.
Cut out the excess dough, and use a fork to prick the dough in several places.
Add the cool roasted sweet potatoes to a large bowl, add the white and brown sugar, milk, eggs and vanilla extract, and mix well.
Pour the mixture over the crust, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 40-45 minutes until the filling is set and the pastry is golden.
Leave to cool completely, then beat the cream until it holds stiff peaks, and add it to a piping bag fitted with a star nozzle.
Decorate and serve cold from the fridge!