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🍽️ Savory Sweet Potato Pie

265 kcal · 30 min · 4 servings

Ingredients

• 250 g wheat flour Type 1700
• 2 tbsp whole cane sugar
• 125 g butter
• salt
• 600 g sweet potatoes
• 4 eggs
• 100 ml whipping cream
• 2 tbsp maple syrup
• 2 tsp cinnamon

Instructions

1. 1. Put flour, one tablespoon of cane sugar, the butter pieces, a pinch of salt, and one to two tablespoons of cold water into a bowl.
2. 2. Knead the ingredients first with the dough hooks of a hand mixer and then with your hands until a smooth dough forms.
3. 3. Place the dough between two layers of cling film and roll it out into a circle about 30 centimeters in diameter.
4. 4. Place the dough into a greased tart or springform pan with a diameter of 24 centimeters.
5. 5. Press the dough against the edge to form a border about three centimeters high.
6. 6. Place the dough base in the refrigerator for 30 minutes.
7. 7. Wash the sweet potatoes under running water.
8. 8. Cook the sweet potatoes in plenty of boiling water for about 35 minutes until soft.
9. 9. Peel the cooked sweet potatoes.
10. 10. Press the sweet potatoes through a potato ricer into a clean bowl.
11. 11. Preheat the oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas level 2 to 3).
12. 12. Prick the cold dough base several times with a fork.
13. 13. Place a suitable piece of baking paper on the dough base.
14. 14. Spread dried legumes (such as beans or lentils) evenly over the baking paper.
15. 15. Slide the oven rack to the lowest position in the oven.
16. 16. Bake the dough base for 15 minutes in the preheated oven.
17. 17. Remove the dough base from the oven.
18. 18. Remove the baking paper and the dried legumes.
19. 19. Bake the empty dough base for another 5 minutes.
20. 20. Mix the pressed sweet potatoes with eggs, whipping cream, the remaining cane sugar, maple syrup, and cinnamon.
21. 21. Pour the sweet potato mixture onto the pre-baked base.
22. 22. Place the pan on the second rack from the bottom in the oven.
23. 23. Bake the tart for 40 to 45 minutes until the mixture is firmly set.
24. 24. Remove the tart from the oven and let it cool on an oven rack.
25. 25. Serve the sweet potato tart after cooling.

Nutrition per serving

• kcal: 265
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 29 g