
Ruhana Ebrahim
Grand Master1345
10.8M
3.9K
Interior Decorator.
Foodie!
Food styling.
Fusion Cooking.
Recreational baker.
Food Author of "Oh My Cupcakes!"
Mum and wife.
(Another 2 books on the way Insha Allah!)

Joined 6 years ago
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INGREDIENTS
Sweet Potato Pecan Crumble Pie
Pic cred: Ruhana Ebrahim@mama_taught_me_wellRec cred: Aunty Adilah (FWF)
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
METHOD
1. Preheat oven to 160°Cup.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.
POSTED ON
24 Apr 2017
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Ruhana Ebrahim
Grand Master1345
10.8M
3.9K
Interior Decorator.
Foodie!
Food styling.
Fusion Cooking.
Recreational baker.
Food Author of "Oh My Cupcakes!"
Mum and wife.
(Another 2 books on the way Insha Allah!)

Joined 6 years ago