1 block of sweet pastry
1kg large sweet potatoes
50g butter, melted
100g unrefined golden caster sugar
1 tsp grated nutmeg
pinch of cinnamon
1 tsp vanilla extract
2 large eggs, beaten
1 tbsp lemon juice
Preheat oven to 200C
Prick the sweet potatoes with a fork, lay them on a baking tray and pop them into the oven for about 50 minutes to an hour, until they're soft and cooked through.
Turn the oven down to 180C
Roll out the pastry sheet and cut circle a little larger than the pie dish. Refrigerate the pastry for half an hour.
Butter the pastry tin and line with the pastry. Bake blind for 20 minutes
While the pastry case is in the oven, peel the skins off the roasted sweet potatoes. Put the flesh into a large bowl and mash it up.
Melt the butter and add it to the sweet potato along with the sugar, nutmeg, a large pinch of cinnamon, the Bourbon and the vanilla extract.
Whisk 2 eggs in a separate bowl, pour them into the mixture, then beat everything together until completely combined.
Spoon the mixture into the cooled pastry case and spread it out evenly
Put the pie into the oven and bake for 45 to 50 minutes until a sharp knife inserted into the middle comes out clean
Serve with vanilla ice cream
A traditional American Thanksgiving dessert - but good anytime. Don't skip the bourbon