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Sweet Potato Pecan Crumble Pie

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Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
Base-
1 packet ginger snap cookies (reserve 3 cookies)
2 tablespoon butter (melted)

Filling-
2 medium orange flesh sweet potatoes
2 tablespoon butter
1⁄4 teaspoon salt
1⁄4 teaspoon vanilla essence
1 teaspoon cinnamon powder
1⁄4 cup brown sugar
1⁄4 cup condensed milk
1⁄4 cup fresh cream
1 extra large egg

Crumble-
1⁄4 cup pecan nuts (chopped)
2 tablespoon chopped almonds
Reserved cookies (crushed)
2 teaspoon brown sugar

Also needed:
Vanilla/ Tin Roof ice cream



METHOD

Preheat oven to 160degC.
Spray 'and Cook 8 mini tart pans.
Mix melted butter into cookie crumbs and pat into pans.
Bake sweet potatoes, peel, mash and add all other ingredients. Whisk into a batter.
Divide filling between pans.
Mix all crumble ingredients and spoon onto filling.
Bake for 15min. The pie will rise like a souffle, then sink, so serve immediately with vanilla ice cream.

(May make more tarts, depends on size of tart pan).

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