Sweet Potato Pecan Crumble Pie

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INGREDIENTS

Sweet Potato Pecan Crumble Pie

Pic cred: Ruhana Ebrahim @mama_taught_me_well Rec 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 potatoes 2 tablespoon butter ¼ teaspoon salt ¼ teaspoon vanilla essence 1 teaspoon cinnamon powder ¼ cup brown sugar ¼ cup condensed milk ¼ cup fresh cream 1 extra large egg Crumble- ¼ cup pecan nuts (chopped) 2 tablespoon chopped almonds Reserved cookies (crushed) 2 teaspoon brown sugar Also needed: Vanilla/ Tin Roof ice cream

METHOD

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.

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