Sweet Potato Pecan Crumble Pie Pic cred: Ruhana Ebrahim@mama_taught_me_wellRec cred: Aunty Adilah @Adilah.m Ingredients:Base-1 packet ginger snap cookies (reserve 3 cookies)2 tablespoon butter (melted) Filling-2 medium orange flesh sweet potatoes2 tablespoon butter¼ teaspoon salt¼ teaspoon vanilla essence1 teaspoon cinnamon powder¼ cup brown sugar¼ cup condensed milk¼ cup fresh cream1 extra large egg Crumble-¼ cup pecan nuts (chopped)2 tablespoon chopped almondsReserved cookies (crushed)2 teaspoon brown sugar Also needed:Vanilla/ Tin Roof ice cream
1. Preheat oven to 160°C.2. Spray 'and Cook 8 mini tart pans.3. Mix melted butter into cookie crumbs and pat into pans.4. Bake sweet potatoes, peel, mash and add all other ingredients. Whisk into a batter.5. Divide filling between pans.Mix all crumble ingredients and spoon onto filling.6. Bake for 15min. The pie will rise like a souffle, then sink, so serve immediately with vanilla ice cream. Note: May make more tarts, depends on size of tart pan, will deflate as is sits.