Chocolate sweet potato pie

Ingredients

Ingredients for the pastry

• 1/2 mug root crop flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon margarine
• 6 - 7 tablespoons cold water

Ingredients for the filling

• 1 mug cooked mashed potato, sieved
• 2 mugs milk
• 2 eggs
• 3/4 mug brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 8 small squares chocolate
• 1 teaspoon margarine
• 2 tablespoons boiling water

For firm ingredients you might want to use the INPhO weight calculator. For liquid ingredients the volume table could be useful.

Utensils

• Coffee mug
• Teaspoon
• Tablespoon
• Fork
• Glass
• Mixing bowl
• Wooden spoon
• Rolling pin (or empty glass bottle)
• Sieve
• Shallow pudding bowl
• Sharp knife
• Saucepan
• Oven
• Stove

Preparation

1. Make the pastry by mixing the flour, salt and baking powder together.
2. Add the margarine and rub into the flour using the fingertips. Mix until the flour mixture looks like breadcrumbs.
3. Add cold water a little at a time and mix well. Continue to add a little bit of water at a time until the flour mixture forms a smooth dough.
4. Roll the dough out until it is large enough to line the inside of a shallow pudding basin [see illustration on page 56 & 57]
5. Wash, peel, boil and mash the sweet potato.
6. Press the sweet potato through a sieve.
7. Mix the sieved sweet potato with the milk, sugar and well beaten eggs.
8. Stir in the cinnamon, salt, lemon juice.
9. Pour the filling mixture into the pastry lined shallow pudding bowl.
10. Cook the pie in a hot oven (230°C) for 10 minutes then reduce to a medium heat (160°C) and cook for a further 15 minutes until the filling puffs up a little and the blade of an inserted knife comes out clean.
11. Melt the chocolate. with the butter in a saucepan. Remove from the heat and add I or 2 tablespoons of boiling water. Beat the mixture until smooth and pour over the warm pie and chill well before serving.