Sweet Potato Pie (serves 6)
450g peeled and diced sweet potato
1 large egg
80g crème fraiche
100g golden caster sugar
1 tbsp gingerbread syrup
1 tbsp golden syrup
1 tsp mixed spice
1 tsp vanilla extract
1 x 195g Edlers Sweet Pastry Case
1) Preheat oven to 180C. Boil the sweet potato for about 25 minutes or until soft. Drain and mash. Mix with the crème fraiche, caster sugar, syrups, mixed spice and vanilla extract.
2) Pour the Sweet potato mix into the tart case. Bake in the oven for 40 minutes. Remove from the oven, and allow at least 1 hour cooling in the fridge before serving.