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1
Boil the sweet potatoes in the microwave and mash while its still hot.
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2
Add the margarine and sugar and mix.
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3
Add the egg yolk and mix well.
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4
Finally, add the heavy cream and mix together.
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5
Put the pie sheets together (edges overlapping a bit) and use a rolling pin to roll it out to larger than the tart pan.
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6
Preheat the oven to 230C.
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7
Grease the tart pan with margarine and line with Step 2's pie sheet.
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8
Cut off the excess pie sheet, then use a fork to prick holes in the bottom of the pan.
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9
Pour Step 1 into Step 3, then brush the entire surface with the egg yolk.
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10
Reduce the heat of the oven to 200C and bake on the lower rack for 10-15 minutes, upper rack for 20 minutes.
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11
Remove from the oven, cover with a kitchen parchment sheet, and cool in the pan.
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12
Once cooled, remove from the pan and cut into pieces.
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13
To easily remove from the pan, line the pan with parchment paper before baking so that you can neatly remove it.
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14
If you mash the sweet potato to a slightly lumpy consistency, it has a beautiful texture, but it's also delicious if you use a food processor to make it smooth.
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15
If it looks like it's going to burn, cover with aluminum foil and continue baking.
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16
To make it crispy, heat the oven to a higher temperature at first so that it will become just the right temperature.
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17
(This is because when you open the oven to put the pan in, the temperature will drop.)
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18
In this case, once you place the pan into the oven, set the temperature to 200C and bake.
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19
Sweet Potato Tart
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20
Easy Sweet Potato Cakes
