Who would have guessed that this can work, huh? I am tired of always having savory dishes with sweet potatoes in them because this kind of sweet/savory contrast rarely works for me.
So when given sweet potatoes, all I could do was to make some kind of dessert. Because SWEET potato, duh!
Ingredients:
crust
(FYI, this crust is a typical Christmas cookie dough - the Linzer Cookies, so if you make more of the dough than needed, just make some cookies)
- 350g flour
- 250g butter
- 120g powdered sugar
- 2 egg yolks
- 1 packet of vanilla sugar (about 8g)
- zest from 1 lemon (can add 1 or 2 tea spoons of the juice as well)
filling
- 1 big sweet potato (about 400g)
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup milk
- 2 eggs
- 1/2 tea spoon ground nutmeg
- 1/2 tea spoon cinnamon powder
topping:
- prickly pear conserve
1) Combine everything for the crust till it's not sticky, wrap in foil and put into your fridge for at least two hours. Then take it out, roll it out so that you have about 3mm thick layer of it and line your baking pan with it. Get rid of the excess - you can use it for cookies.
2) Boil the sweet potato for about 40 minutes. Let it cool a little and peel it. Either use a fork and mash it or use a blender to process it. Then add the rest of the ingredients, pour it into the prepared pan and bake for about 60 minutes at 180°C.
3) The filling will rise and fall during the baking process so if some cracks appear and you can't bear to look at them, just spread a thin layer of some conserve all over it ;-)=
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