SWEET POTATOES NUT PIE

Preparation Method :

• Grease 23 cm round x 3.5cm deep loose- base flan tin.
• Beat butter in small bowl with electric mixer until smooth, add sugar and egg, beat only until combined; do not overbeat.
• Stir in half the sifted flours with wooden spoon, then remaining flours and chopped nuts by hand.
• Knead gently on lightly floured surface until smooth.
• Wrap in plastic; refrigerate 30 minutes. Roll pastry between sheets of baking paper until large enough to line prepared tin.
• Lift pastry into tin, ease into side, trim edge.
• Lightly prick pastry with fork; refrigerate 30 minutes.
• Cover pastry with baking paper, fill with dried beans or rice. Place on oven tray, bake in moderately hot oven 10 minutes.
• Remove paper and beans carefully from pastry case, bake further 10 minutes or until browned; cool.
• Pour filling into pastry case, place on oven tray, bake in moderately hot oven 20 minutes.
• Place extra nuts around edge of pie, return to oven, reduce heat to moderate, bake further 25 minutes or until pie is firm.

Filling:

• Boil, steam or microwave Sweet potatoes until tender; drain, push through sieve.
• Combine Sweet potatoes, sugar, spices, syrup, eggs, rind and cream in bowl; mix well.