It might sound like an American favourite, but this sweet potato tart is very proudly (and deliciously) South African. Inspired by SiSwati culture in celebration of our rainbow nation’s diversity, this pie is a perfect ending to a braai, especially on Heritage Day.
Sweet potato tart
- 250g sweet potatoes, peeled, boiled and mashed
- 125ml (½ cup) fresh cream
- 6 eggs
- 10ml (2 tsp) cinnamon
- 155g muscovado sugar
- 400g puff pastry, defrosted
- 100g sweet potatoes, peeled, boiled and thinly sliced
Cool the mashed sweet potato and mix together with the fresh cream and eggs in a blender until smooth, 10 minutes. Add the cinnamon and muscovado sugar and blend for a further 10 minutes.
Preheat the oven to 180°C. Roll the pastry flat to fill a large 20cm-diameter tart tin. Trim the edges with a knife, prick the base with a fork and refrigerate, about 10 minutes.
Fill the pastry with the sweet potato mixture and bake in the oven until the filling has set, 30 – 35 minutes. Garnish with blow-torched sweet potato slices.