Steps
- Preheat the oven to 350°F / 180°C. Cover 500g of whole unpeeled sweet potatoes with water in a saucepan; boil for 30 minutes, until tender. Drain, cool for 10 minutes, and peel.
- Meanwhile, line a 9in / 23cm fluted tart pan with 320g of shortcrust pastry. Line with parchment and baking weights; bake for 20 minutes, then remove the weights and parchment and bake for 5 minutes.
- Mash the potatoes with 125g of butter until smooth. Mix in 250g of superfine sugar, 150ml of whole milk, 3 eggs, ½ teaspoon of ground cinnamon, 1 teaspoon of vanilla bean paste, and a grating of nutmeg.
- Fill the pastry shell and bake for 50-55 minutes, until set with a golden surface. Cool completely before slicing.