SUGAR AND SPICE, AND ALL THINGS NICE! THESE
TASTY PIES WILL FLY OFF THE SERVING PLATTER.
ingredients
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) salt
Cinnamon sugar, for topping
Method
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.
VARIATIONS
Instead of small pies, make one large pie and bake for about 40 minutes.
COOKING TIP
For a finer texture, place mixture in a food processor before pouring into the pastry shells and baking.
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