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Lindsey Eustace
Sweet potato pie
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Ingredients
Directions
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Steam the potatoes in about 1 hour until done. Let them cool and peel them.
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Grease the cake tin and sprinkle with flour. Shake out excess flour. Cover with the puff pastry and cut the edges. Put the mold in the refrigerator.
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Preheat the oven to 200 ° C. Mix the potato crumbs with the rest of the ingredients and a pinch of salt in a food processor to a smooth whole.
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Divide the filling over the whole and smooth the top.
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Bake the cake in the oven in about 40 minutes until tender and brown. Allow to cool to lukewarm.
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Serve with whipped (unsweetened) whipped cream or crème fraîche.
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Nutrition
435Calories
Sodium0% DV0g
Fat45% DV29g
Protein12% DV6g
Carbs12% DV35g
Fiber0% DV0g
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