While my mum is responsible for my love of cooking, it’s my dad’s fault that I photograph all of my creations. The very first time he baked (gingerbread, I’m told) he was so excited that he took a photo of it! Even now, I’ll receive an email from him with an attachment containing a photo of his latest experiment in the kitchen. I hope I’m always that excited about everything I make.
Preparation time: 30 minutes
Cooking Time: 45-55 minutes
- 150g gluten free shortbread biscuits (try to find ones with coconut in them)
- 120g melted butter
- 350g peeled and cooked sweet potatoes, (you’ll need around 5 small/medium potatoes)
- 200g golden caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp spiced rum
- a decent pinch of salt
- 150ml double cream
- Preheat your over to 180°C/350°F/gas mark 4.
- Bash the shortbread up until you have crumbs. Choose your weapon: rolling pin, food processor, brute force… all are acceptable.
- Add 70g of melted butter and stir together.
- Press the buttery crumbs into a 20cm cake tin, one with a removable base makes getting the pie out far easier later. Make sure there are no gaps in the base, otherwise you’ll be cleaning sweet potato pie mix off the oven floor for weeks!
- Pop the base into the freezer to set (that’s the impatient way to do it).
- Meanwhile, mash the sweet potatoes. A food processor or blender is the easiest way to get it really smooth.
- Add the remaining 50g of melted butter, sugar, eggs, vanilla, rum, salt and cream. Blend or whisk until the mixture is thick and smooth.
- Remove your base from the freezer and pour the filling on top.
- Bake for 45 minutes, or until a skewer comes out the middle clean.
- Leave to cool slightly before serving for dessert, afternoon tea and (of course) breakfast!