Sweet Potato And Cinnamon Pie - cooking recipe

Ingredients

3/4 cup all purpose flour
1 tsp ground cinnamon
1 1/4 cups powdered sugar
7 tbsp cold unsalted butter, chopped
4 None large eggs, plus 1 egg extra, lightly beaten, to brush
5 oz cold mashed sweet potato
1 cup whipping cream
1/2 cup sugar, plus extra, to sprinkle
2 tbsp maple syrup
1 tsp allspice
None None powdered sugar and vanilla ice cream, to serve

Preparation

Process flour, cinnamon, powdered sugar and butter to make fine crumbs. Add 1 egg and process until mixture comes together in a ball and shape pastry into a disc. Cover with plastic wrap and chill for 30 mins.
Preheat oven to 350\u00b0F. Roll out three-quarters of dough onto lightly floured surface. Fit dough into an 8 inch fluted tart pan with removable base and trim edges. Chill in freezer for 20 mins. Line dough shell with baking paper and cover base with dried beans or pie weights. Bake for 10 mins. Remove weights and paper and bake for 5 mins more or until just colored.
Increase oven temperature to 400\u00b0F. Line a baking tray with baking paper. Process sweet potato, cream, remaining 3 eggs, sugar, maple syrup and allspice until smooth. Pour filling into pastry shell. Bake for 15 mins.
Reduce oven temperature to 325\u00b0F. Bake for 30 mins more or until just set at center. Remove from oven. Set aside for 10 mins.
Roll out remaining dough on a floured surface until 1/4 inch thick. Use a leaf-shaped pastry cutter to cut leaves from pastry. Place on prepared tray. Brush leaves with extra egg and sprinkle with extra sugar. Bake for 8-10 mins or until golden brown. Decorate pie with leaves. Dust with powdered sugar. Serve with ice cream.