Swirly Sweet Potato Pie

Ingredients for 5-6 small baking tins:

For the dough:
240 g flour
125 g butter, cold
½ pack vanilla sugar
1 egg
a pinch of salt

Filling:
200 g sweet potato (or pumpkin)
3 tablespoons agave syrup
150 g cream cheese, Philadelphia
1 egg
20 g corn starch
100 ml heavy cream
1.5 teaspoons gingerbread spice
40 g cane sugar

Prep.time: 45 minutes

Baking time: 18 minutes

You’ll need: Food processor, Spiralizer

Method:

  1. Mix flour, powdered sugar and salt with the food processor.
  2. Add the diced butter and water and mix roughly at low speed.
  3. Quickly knead the dough by hand until it comes together, wrap it in cling film and refrigerate for 30 minutes
  4. Heat oven to 170 ° C (fan forced)
  5. Roll out the dough on a lightly floured surface to 3 mm thick and cut out 5-6 circles.
  6. Line baking tin with dough circles and press lightly.
  7. Peel the sweet potato and place in the spiralizer. Add the sweet potato strips and agave sirup in a pan, simmer for 2-3 minutes and set aside.
  8. Add heavy cream, cream cheese, cornstarch, gingerbread spice, egg, and sugar in the Food Processor and blend well.
  9. Divide  the mixture among the baking tins and top it with the sweet potato strips on.
  10. Bake the cake in the oven for about 18 minutes.

 

Baked in partnership with Kenwood Switzerland

 

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