Rosemary and Pecan Sweet Potato Pie
Butter Cream
Recipe Information
8
serves:
30 mins
prep time:
30 mins
cook time:
easy
difficulty:
Ingredients:
For the pie:
- 750 ml sweet potato, cooked and mashed
- 250 ml First Choice Cream
- 2 eggs, beaten
- 50 ml cake flour
- 100 ml soft brown sugar
For the topping:
- 5 ml salt
- 125 g First Choice Butter, melted
- 125 ml cake flour
- 100 ml coconut
- 100 g pecan nuts, lightly chopped
- 100 ml soft brown sugar
- 30 ml fresh rosemary, chopped
Preparation method:
To prepare the pie:
- Preheat the oven to 180°C and grease an oven-proof dish.
- Combine the sweet potato, First Choice Cream, eggs, flour, brown sugar and the salt and mix well.
- Spoon into the prepared dish.
To prepare the topping:
- Combine the topping ingredients together – mix, using a fork. It must be crumbly.
- Sprinkle over the sweet potato mixture and bake in the oven for about 30 minutes.
- Garnish with more fresh rosemary and serve immediately.