It's Thanksgiving in the US today - happy happy day if you're celebrating! As it's not a holiday here, I'm celebrating on Sunday, at which point I'm cooking the whole traditional meal with all the trimmings, so I probably won't be blogging. But it's a tradition of mine - and many - to start listening to Christmas music for the year while starting on the Thanksgiving baking, and I couldn't wait three more days, so here we are. I made this one up based on too many different recipes to mention - it's on the less sweet side, so adjust accordingly for taste.
(Makes 24 tarts)
(Makes 24 tarts)
2x 365g rolls of shortcrust pastry (if you know how to make your own, you're way ahead of me)
Three sweet potatoes (approx 500g)
2 eggs
1x 170g tin of evaporated milk
50g ground almonds
50g sugar
Vanilla essence
Mixed spice (cinnamon, coriander, nutmeg, clove, ginger)
Preheat oven to 200c
Grease muffin/cupcake/tart tin (or whatever you call that thing with the dents in it)
Cut the pastry in 24 discs - should use almost all of it - I use a large coffee mug.
Put the pastry in the dent thingies.
Blind bake for 20 minutes.
Repeat if working in two batches.
Turn the oven down to 125c.
Peel and finely chop sweet potatoes.
Cover with cold water in a pan, bring to the boil, simmer until breaking apart (approx twenty minutes).
Drain, mash.
Leave to cool for a few minutes.
Mix in evaporated milk, sugar, ground almonds, vanilla, spices, eggs. Stir thoroughly.
Spoon into pastry cases, leaving room to rise.
Bake for an hour, checking regularly. Adjust heat if pastry is browning too fast. Filling should be golden brown and firm.
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