Brown butter sweet potato pie

American 15 Mins Prep · 90 Mins Cook

1. Preheat the oven to 180 °C, gas mark 4. Line a baking tray with baking paper.
2. Prick the potatoes with a fork and bake for 30- 40 minutes until soft and tender.
3. Melt the butter in a small pot over a medium heat and allow it to foam twice. Once browned remove the pot from the heat and pour the browned butter into a heatproof bowl. Refrigerate to set for at least 1 hour or until solid.
4. Remove the sweet potatoes from the oven. Slice them in half and scoop out the flesh. Place the sweet potato flesh in a medium-sized bowl and cool to room temperature. Place the cooled browned butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until smooth. Alternatively, use a handheld mixer. Add the flour, milk, eggs, ½ tsp cinnamon and vanilla. Beat on a medium speed until the mixture is well incorporated and smooth.
5. Lightly dust a clean work surface with some flour and roll out the pastry to fit a 25cm pie dish. Grease the pie dish with cooking spray and line it with the pastry. Press the edges into the grooves and remove the excess pastry and set aside. Freeze the lined pastry for 30 minutes, this will prevent it from shrinking.
6. Pour the filling into the crust three-quarters of the way. Bake until just set, approx. 20-30 minutes.
7. Roll out the pastry-off cuts and cut them into ½cm thick strands. Braid the dough and place it over the edge of the pastry, pressing it down gently to adhere. Return to the oven for a further 10-15 minutes, or until golden and cooked through. Place the pie on a cooling rack.
8. In a bowl, whip the cream to soft peaks. Dollop onto the cooled pie and gently dust with cinnamon.
9. Serve immediately.

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