SUGAR AND SPICE, AND ALL THINGS NICE! THESE
TASTY PIES WILL FLY OFF THE SERVING PLATTER.
400 g ready-prepared
puff, shortcrust or phyllo pastry 60 g
butter or margarine, softened 200 ml (¾ cup)
sugar 2 extra-large
eggs, separated 125 ml (½ cup)
Spur Salad & French Fry Dressing 2 large
sweet potatoes, cooked, mashed and cooled (1½ cups) 5 ml (1 tsp)
ground cinnamon 3 ml (½ tsp)
ground ginger 1 ml
allspice 2 ml (¼ tsp)
Cinnamon sugar, for topping
Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition.
Add Spur Salad & French Fry Dressing and beat well. Stir in sweet potatoes and spices. Whisk egg whites until stiff peak stage and gently fold into mixture. Spoon into the pre-baked pastry shells.
Bake at 180°C for about 20 minutes or until set. Sprinkle with cinnamon sugar and serve warm or cold.
Instead of small pies, make one large pie and bake for about 40 minutes.
For a finer texture, place mixture in a food processor before pouring into the pastry shells and baking.