Gregory Porter's Southern-style sweet potato pie
Singing sensation Gregory Porter joins us in the studio to tell us what we can expect from his latest album before heading over to the kitchen to make one of his family’s festive favourites, his sweet potato pie with crumbly shortcrust pastry.
Gregory Porter’s Southern-style sweet potato pie
Makes 2x 9 inch pies
Ingredients
680g sweet potatoes, roughly 2 potatoes225g butter, melted150g caster sugar100g light brown sugar1/2 tsp ground nutmeg1 tsp ground cinnamon½ tsp salt2 large eggs1 tbsp self-rising flour 30g buttermilk1 tsp vanilla extract1 tsp lemon extract2 sheets of sweet shortcrust pastry Whipped cream, to serve
Method
1. Heat the oven to 180℃ or 160℃ fan.
2. Line two 9 inch pie or tart tins with the rolled pastry sheets. Pierce the pastry with a fork, cover both tins with a piece of baking parchment, and top with baking beans. Place the lined pastry tins into the oven to bake for 10 minutes.
3. Remove the pastry cases from the oven, carefully remove the baking beans and parchment and leave to cool completely.
4. Fill a large pan with water and bring to the boil. Carefully place the whole, unpeeled sweet potatoes into the water and boil for 20-30 minutes or until the potatoes are very soft when pierced with the tip of a sharp knife. Drain well and leave to cool for at least 15 minutes, then carefully peel.
5. Place the peeled sweet potatoes into a large bowl and mash lightly. Add in the melted butter and mash again until combined.
6. Add the caster sugar, light brown sugar, nutmeg, cinnamon, salt, eggs, flour, buttermilk, vanilla extract and lemon extract into the bowl and mix until well combined.
7. Pour the sweet potato filling into the pastry cases and place into the oven to bake for 45 minutes, or until the pastry is golden and the filling is set.
8. Leave to cool completely in the tin, then carefully remove it.
9. Serve sliced with whipped cream