1 sweet pastry recipe
2 teaspoons vanilla extract
2 1/4 pounds large sweet potatoes
3 large eggs, preferably free-range or organic
3 tablespoons unsalted butter, melted
1 cup heavy cream (or natural yogurt for a "skinnier" version), for clementine cream
1/2 cup superfine sugar
Zest and juice of 3 clementines, for clementine cream
1/4 cup all-purpose flour
2 tablespoons superfine sugar, for clementine cream
1/4 teaspoon ground nutmeg
4 clementines, peeled and sliced into rounds, to serve (optional)
Preheat your oven to 400 degrees Fahrenheit. Make your pastry, and while it’s in the refrigerator for 30 minutes, prick your sweet potatoes with a fork, lay them on a sheet pan, and pop them into the oven.
They’ll need about 50 minutes to an hour, until they’re soft and cooked through. When they’re ready, take them out of the oven and turn the temperature down to 350 degrees Fahrenheit.
After the pastry has had 30 minutes in the refrigerator, stick it in the oven to blind bake (fill the crust with parchment and pie weights before putting it in the oven).
While the pie crust is in the oven, peel the skins from the roasted sweet potatoes and discard. Put the flesh into a large bowl and mash it up.
Melt your butter in a saucepan on a low heat and add it to the sweet potato with the sugar, flour, nutmeg, a large pinch of cinnamon, and the vanilla extract. Whisk two eggs in a separate bowl and pour them into the mixture.
Mash everything together until completely combined.
Spoon your sweet potato mixture into the cooled pie crust, and use a fork or spoon to spread it out evenly. Dust a clean surface and a rolling pin with flour and roll out your leftover pastry (plus any bits that you trimmed off the sides).
Cut it into long strips, a bit longer than the width of your pie. Drape these strips over the top, crisscrossing them as you go so you get a nice lattice design on the top. Tidy up the sides, then beat your remaining egg and brush over the pastry.
Put the pie into the oven and bake for 45 to 50 minutes, until gorgeous and golden.
Make your clementine cream just before serving by whipping the cream, clementine zest and juice, and sugar together until you’ve got soft peaks. Take your pie out of the oven and let it cool for about 25 minutes before serving with the clementine cream.
Lovely with a few slices of clementine on the side!