(Preparation) Defrost the puff pastry. Peel the sweet potato, cut into bite-sized cubes and soak in water.
Slice the apple into thin wedges about 1-2 mm thick and soak in salted water. Boil the sweet potato until you can easily pierce with a chopstick, and transfer to a bowl.
Mash the sweet potato whilst hot. Then add the ingredients marked ★ and mix.
Add the apple and ingredients marked ◎ to a pan and simmer on low-medium heat for about 20 minutes until the apple changes colour.
Line a pie dish with the puff pastry. (I dusted the dish with flour first then attached 2 pastry sheets together by rolling them out with a rolling pin).
Evenly spread the sweet potato paste over the pastry and arrange the apple slices on top.
Cut the rest of the pastry into strips and arrange in a lattice pattern on top, whilst saving some to border the edge of the pie. Brush over a glaze made from a beaten egg yolk mixed with a little water.
Bake for approximately 20 minutes in an oven preheated to 200°C or until a golden colour, then turn the heat down to 190°C and bake for a further 10 minutes. Then it's done!
This is the brand of frozen puff pastry I used this time.
Story Behind this Recipe
I made this because I received loads of apples.
It's ok if the mashed sweet potato is still a little lumpy. The puff pastry is easier to handle if you dust the surface whilst rolling. It's so good if you eat it just out of the oven with vanilla ice cream!!!