. Cook the sweet potato covered in boiling water until soft. Drain – Cool – remove skin and mash
. Heat the evaporated milk for 10minutes in a small saucepan gently with the Masala chai tea. Remove from heat and allow the tea to infuse in the milk for another 15 minutes. Strain the milk
. Preheat oven to 350
. In a large bowl beat together the mashed potato – tea infused milk –then beat in the butter, sugar, vanilla, egg and yolk together with the cinnamon – mixing until smooth
. Pour the filling into the tart shell and bake for about 40 minutes or until the filling is set
.Serve warm or at room temp with whipped masala chai infused cream** or ice cream
. ** Masala infused whipped Cream
.Gently heat 2 cups heavy whipping cream with 2 Tablespoons of the tea for 15 minutes. Remove from heat and allow to cool. Strain. Chill. Then whip until stiff
. Note: The pie can be frozen after cooling. Wrap well with plastic wrap and foil. To thaw: place in refrigerator for about 5 hours then reheat gently. Then serve with the cream or ice-cream.
. Some cooking hints: Start the baking on the lowest oven shelf then move up to the middle shelf after 10 minutes. This helps to cook the pastry shell first and avoid that gummy base
. To prevent the dreaded ‘splash’ of filling when trying to carry the pie to the oven. Fill the pie to just below the top. Pull out the oven rack – place the pie on the rack and gently pour in the in the remainder of the filling. Then gently push the rack back into the oven.
This recipe was developed for the Cultured Cup by Kyra Effren