Sweet Potato Pie


1 sheet shortcrust pastry
2 whole, peeled sweet potatoes, diced
1/3 cup butter, softened
1 cup brown sugar
2 large eggs
3/4 cup heavy cream
2 tsp vanilla essence
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/4 tsp salt


  • Line pie pan with shortcrust pastry and trim to fit. Place in fridge until ready to use.
  • Place sweet potatoes in medium saucepan, cover with water, bring to boil and simmer until tender, about 15 minutes.
  • Drain sweet potatoes, return to pan, mash well, and set aside.
  • Preheat oven to 200C.
  • In medium bowl cream together butter and brown sugar. Add eggs one at a time, beating well after each addition.
  • Add remaining ingredients, including mashed sweet potato, and mix well until smooth.
  • Remove pie pan from fridge and pour sweet potato mixture into pie crust. Bake 35-40 minutes or until a knife inserted in center comes out clean.
  • Set on cooling rack until cool, then refrigerate.
  • Serve cold with sweetened whipped cream.