Rishe’s sweet potato pie

Rishe’s sweet potato pie

By
From
Cooking from memory
Serves
8
Photographer
Mark Roper

Pie crust

Ingredients

Quantity Ingredient
1/3 cup margarine
1 cup self-raising flour
2 tablespoons cold water

Filling

Quantity Ingredient
2 sweet potatoes, cut into chunks
1 egg white
2 teaspoons ground cinnamon
1/2 cup brown sugar

Method

  1. To make the pie crust, mix the margarine into the flour in a bowl with a pastry blender or with two butter knives. Continue mixing until it is the consistency of small peas. Sprinkle with cold water. Mix with a fork or a pastry blender until the mixture forms a ball. Dust your hands with flour and roll out the dough onto a floured surface into a circle about 1 cm thick. Press into a 22 cm round pie dish.
  2. Preheat the oven to 180°C.
  3. To make the filling, in a saucepan cover the sweet potatoes with water and bring to the boil. Simmer on a medium heat for about 10 minutes, until soft. Mash the sweet potatoes with a potato masher until smooth, then mix with the egg white, cinnamon and sugar. Spoon the mixture into the pie crust and bake for 1 hour. Serve hot.
Tags:
Jewish
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