Name: Nutty sweet potato caramel tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 300.00 g puff pastry frozen; 150.00 g pecan nuts chopped; 60.00 g butter; 60.00 g brown sugar soft; salt pinch; 3.00 eggs; 190.00 ml honey; 5.00 ml ginger ground; 500.00 ml sweet potatoes cooked, diced; 50.00 g sugar

Recipe Disclaimer

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Ingredients (10)

CRUST

300.00 g

puff pastry — frozen

FILLING

150.00 g	pecan nuts — chopped
60.00 g	butter
60.00 g	brown sugar — soft
	salt — pinch
3.00	eggs
190.00 ml	honey
5.00 ml	ginger — ground
500.00 ml	sweet potatoes — cooked, diced

SPUN SUGAR

50.00 g

sugar

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Method:

Preheat the oven to 190 ºC.
Line a 24 cm pie dish with the puff pastry. Sprinkle 125 ml (1/2 cup) of the nuts over the base of the crust.
Cream the butter and sugar. Add the salt, eggs, honey and ginger, and mix well.
Spoon the diced sweet potato into the crust and pour over the egg mixture.
Sprinkle the rest of the nuts on top and bake for about 45 minutes or until done. Serve lukewarm.
SPUN SUGAR: Heat 50 g sugar in a stainless-steel pan until melted and golden brown.
Allow to cool until the caramel forms threads when lifted with a fork. Keep the prepared pie close at hand.
Lift the caramel high above the pan with a fork, leaving most of the mixture to drop back into the pan.
Move the fork quickly across to the pie and, holding the fork in the air, twist so the caramel forms delicate threads.
Repeat with the rest of the caramel.