* 3 large eggs
* 1 x quantity sweet pastry
* 100g golden caster sugar
* 1kg large sweet potatoes
* 50g unsalted butter, melted
* 4 level tbsp plain flour
* 1/4tsp ground nutmeg
* 2tsp vanilla extract
* Ground cinnamon
FOR THE CLEMENTINE CREAM
* 250ml (9fl oz) double cream (or natural yoghurt for a slightly 'skinnier' version)
* Zest and juice of 3 clementines
* 2tbsp golden caster sugar
* 4 clementines, peeled and sliced into rounds, to serve (Optional)
DIRECTIONS
* Preheat your oven to 200C. Make your pastry, and while it's in the fridge for 30 mins prick your sweet potatoes with a fork, lay them on a baking tray and pop them into the oven - they'll need about 50 mins to an hour, until they're soft and cooked through. When they're ready, take them out of the oven and turn the temperature down to 180C. After the pastry has had 30 minutes in the fridge, continue through the method until baked blind.
* While the pastry case is in the oven, peel the skins off the roasted sweet potatoes and discard. Put the flesh into a large bowl and mash it up. Melt your butter in a saucepan on a low heat and add it to the sweet potato with the sugar, flour, nutmeg, a large pinch of cinnamon and the vanilla extract. Whisk 2 eggs in a separate bowl, pour them into the mixture, then mash everything together until completely combined.
* Spoon your sweet potato mixture into the cooled pastry case, and use a fork or spoon to spread it out evenly. Dust a clean surface and a rolling pin with flour and roll out your leftover pastry (plus any bits that you trimmed off the sides). Cut it into long strips, a bit longer than the width of your tart. Drape these strips over the top, crisscrossing them as you go so you get a nice lattice design on the top. Tidy up the sides, then beat your remaining egg and brush it over the pastry. Put the pie into the oven and bake for 45 to 50 mins, until it's gorgeous and golden.
* Make your clementine cream just before serving by whipping the cream, clementine zest and juice and sugar together until you've got soft peaks. Take your pie out of the oven and let it cool for about 25 mins before serving with the clementine cream.
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