-450g sweet potatoes, peeled and cut into rough 3cm pieces
175g
evaporated milk
1tsp.
ground cinnamon
1tsp.
ground ginger
1/4tsp.
ground nutmeg
2
medium eggs
For the meringue
3
medium egg whites
150g
caster sugar
1/2tsp.
cream of tartar
Directions
Step 1For the pastry, in a food processor pulse the fl our, cocoa powder, icing sugar
and a pinch of fine salt until combined.
Alternatively, mix in a large bowl. Add
the butter and pulse/rub in with your
fingers until the mixture resembles fine breadcrumbs. Add the egg yolk and
1tbsp ice-cold water and pulse/mix until
the pastry starts to clump together. Tip
on to a work surface, shape into a disc,
then wrap and chill for 30min to firm up.
Step 2Meanwhile, for the filling, bring a
medium pan of water to the boil over
high heat. Add the sweet potatoes and
cook for 10-12min, until just tender. Drain
and allow to steam dry until needed.
Step 3Lightly flour a work surface and roll
out pastry. Use to line a 23cm round,
straight-sided, loose-bottomed tart tin
(about 3.5cm deep), trimming edges to
neaten. Prick base all over with a fork
and chill again for 20min, to firm up.
Step 4Preheat oven to 190°C (170°C fan)
mark 5. Place the pastry tin on a baking
sheet, line the pastry with a large sheet
of baking parchment and fill with baking
beans. Blind bake for 18min, or until the
pastry sides feel firm. Carefully remove
the parchment and baking beans and
return the tin to the oven for 10min, or
until the pastry base feels sandy.
Step 5Brush the pastry with some of the
reserved egg white and return to oven
for 2min to set. Reduce oven temperature
to 170°C (150°C fan) mark 3. Meanwhile,
in a blender (or using a stick blender)
whizz the cooled sweet potatoes until
smooth. Add the remaining filling
ingredients and whizz until combined.
Step 6Pour the filling into the pastry case
(still in tin) and bake for 25min, or until
just set. About 15min before the fi lling
is due to be ready, make the meringue.
In a large heatproof bowl set over a pan
of barely simmering water, beat the egg
whites, sugar and cream of tartar using a
handheld electric whisk for 5min, or until
thick and the sugar has dissolved (rub
a little between your thumb and finger
to check). Remove bowl from heat and
continue beating for 8-10min, or until
the outside of the bowl feels cool.
Step 7Remove tart from oven and increase
oven temperature to 200°C (180°C fan)
mark 6. Pipe or spoon and spread the
meringue on to the hot sweet potato
fi lling. Return to oven for 10min, or until
pale golden and crisp. Allow to cool for
10min before transferring to a cake
stand or serving plate. Serve in slices
warm or at room temperature.
TO STORE
Cool, loosely cover and chill for up to 3 days (the meringue might initially weep a little, but it will dry up). Allow to come to room temperature before serving. The meringue will soften, but still be delicious.
Per serving:
Calories: 280
Protein: 7g
Total fat: 11g
Saturates: 6g
Carbs: 41g
Total sugars: 23g
Fibre: 2g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
