SERVES: 4-6
PREP TIME: 15 min
COOK TIME: 45 min
READY TIME: 1 h
CALORIES: 320 (per serving)
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INGREDIENTS
- 1 quantity or 250 g (8 oz) shortcrust pastry
FILLING
- 750 g (11/2 lb) sweet potatoes
- 1/2 cup (4 fl oz) sour cream
- 3 eggs
- 2 tablespoons chopped sage
- 1 tablespoon honey
- 2 teaspoons ground cumin
- 1 teaspoon grated nutmeg impotenciastop.pt
- Cracked black pepper
- Sage leaves, extra
INSTRUCTIONS
1 Roll out pastry on a lightly floured surface until it’s 3mm (1/8 inch) thick. Place pastry in a 23 cm (9 inch) tart tin and refrigerate until required.
2 Cook sweet potatoes in a saucepan of boiling water until soft, drain and place in a food processor. Add sour cream and process until smooth. Stir through eggs, sage, honey, cumin, nutmeg and pepper.
3 Spoon mixture into pastry shell and sprinkle over extra sage leaves. Bake in a preheated 200°C (400°F) oven for 35 minutes or until pastry is golden and filling is set.
4 Allow tart to stand for 5 minutes before cutting into wedges to serve. Serve warm or cool.
NUTRITION FACTS
Calories: 320.0 Kcal
Fat: 19.3 g
Cholesterol: 178.8 mg
Sodium: 495.5 mg
Potassium: 202.8 mg
Carbs: 30.7 g
Protein: 13.5 g
Vitamin A: 105.9 %
Vitamin B-12: 6.0 %
Vitamin B-6: 9.8 %
Vitamin C: 40.1 %
Vitamin D: 4.7 %
Vitamin E: 4.9 %