Ingredients
300 g Japanese sweet potato, steamed
75 g white sugar
180 g milk of choice
180 g cream
1 Egg
1 tsp vanilla extract
8 g matcha powder
¼ tsp cinnamon, optional
For the Pie dough
200 g all purpose flour
25 g sugar
¼ tsp salt
113 g unsalted butter, cold
60 g cold water
Directions
Step 1
Blend all ingredients together and set it aside. You can add more liquid if necessary as the Japanese sweet potato can be a bit dry.
300 g Japanese sweet potato, steamed
75 g white sugar
180 g milk of choice
180 g cream
1 Egg
1 tsp vanilla extract
8 g matcha powder
¼ tsp cinnamon, optional
Step 2
For the Pie dough
Step 1
Mix flour with sugar and salt, then add cold butter cubes, use a pastry cutter or fork to crush the butter into flour mixture. This is to breaking down butter into smaller pieces but not fully incorporate the butter and flour.
200 g all purpose flour
25 g sugar
¼ tsp salt
113 g unsalted butter, cold
Step 2
Add water bit by bit while mixing everything together until it becomes one dough. Refrigerate until using.
60 g cold water
Step 3
Roll pie dough between 2 baking sheets, lightly dust with flour, roll out from the center to make all sides evenly spread.
Step 4
Put pie dough into pie tray or tart mold, tidy up the corners and poke a few holes with fork to avoid making any air puffs.
Step 5
Blind bake at 220c for 20 minutes, remove the baking beans and bake for another 10 minutes to make sure the pie crust is fully baked. Set it aside until cool down.
Step 6
Add the filling into the pie shell. Bake at 180 for 30-40 minutes. The center should no longer jiggle.
Step 7
Serve at room temperature with a big knob of whipped cream.
