Sweet Potato Pie

Rub the cold butter into the flour and salt, then bind with iced water into a firm dough, wrap and chill for 30 minutes.

Boil the sweet potato cubes in a pan of water until completely tender, then drain well.

Roll out the chilled dough and use it to line a deep pie dish, trimming the excess.

Mash the cooked sweet potato until smooth, then whisk in the eggs, evaporated milk, granulated sugar, cinnamon, nutmeg and vanilla extract.

Pour the sweet potato filling into the pastry case and scatter with the chopped pecans.

Bake at 180°C until the filling is set with a slight wobble in the centre.