Everyday Epicurean

You’ve had an excellent dinner with roast sweet potato the previous night but found you have about 1/2 a large sweet potato left over, what to do with it ?
Whack it in the fridge and make pie in the morning of course!

h2. Ingredients.

(measurements are approx. since I didn’t actually measure anything)

* 1.5 sheets of puff pasty (or make your own pastry)

h3. Filling 1:
* approx. half a large sweet potato, peeled, sliced and baked.
* 1 egg
* 1/4 can of Sweetened condensed milk
* 1 Tablespoon King Island Cream (well ok, any thick cream will do)
* 1/2 teaspoon of Dutch Cinnamon
* 1/4 teaspoon of Allspice (Pimento)
* Dash of Port
* 1/8th Cup of Plain Flour
* 1/8th Cup of Brown Sugar

h3. Filling 2:
* 7/8th cup of plain flour
* 125g of sour cream
* 1/8th Cup of Brown Sugar
* Two Eggs
* 1/2 teaspoon of Vanilla Essence

h2. Method:

Grease a deep pie dish with butter and line with one sheet of puff pastry. Set aside the half sheet for later.
Pre-heat the oven at 200C (fan forced, top and bottom element, shelves on bottom and middle positions, place a pizza stone on the middle shelf).

In a mixing bowl, mash the sweet potato, add the other ingredients of Filling 1 and mix until you form a smooth paste. Transfer this to the pie dish and smooth out.

Not in the same mixing bowl, add the ingredients of Filling 2 and whisk into a batter. Pour over the top of Filling 1.

Slice the half sheet of pastry into strips and lay as a lattice on top of the pie.

Bake for 30 minutes on the bottom shelf of the oven. Test with a skewer, serve warm with ice cream.