Sweet Potato And Pecan Pie - cooking recipe

Ingredients

1/2 cup all purpose flour
11 tbsp cold butter, chopped
1 tbsp water
3 oz cooked sweet potato, mashed
3/4 cup evaporated milk
1/3 cup brown sugar
3 None large eggs, lightly beaten
1 tbsp maple syrup
2 tsp cinnamon, plus extra to serve
2/3 cup pecans

Preparation

In a food processor, blend the flour and butter until crumbly. Add the water, processing until the dough just comes together. Knead lightly, then wrap in plastic wrap and chill for 30 mins.
Meanwhile, preheat the oven to 400\u00b0F. Lightly grease a 10 inch round, loose-bottom tart pan. Place on a baking tray.
Roll out the dough between two sheets of baking paper until about 3mm thick. Ease into the prepared pan, trimming the edges. Chill for 15 mins. Line the crust with baking paper and fill with baking beans or dried peas. Bake blind for 10 mins. Remove the paper and filling and bake for a further 5 mins. Allow to cool.
In a large bowl, whisk together the sweet potato, evaporated milk, brown sugar, eggs, maple syrup, and cinnamon. Pour into the crust then top with the pecans. Bake for 45-50 mins, until set. Allow to cool. Serve in wedges with whipped cream. Sprinkle with a little extra cinnamon, if liked.