Sweet Potato Tart - makes 1 big one or 6 mini tartlets

Oven at 200c

1 large sweet potato peeled and diced

1 medium onion chopped

1 tsp salt

1 tbsp chopped garlic

2tbsp oil

1 heaped tsp each of mixed herbs and paprika

1 packed of shortcrust pastry

2 eggs

160c cream

Add sweet potato, oil, salt, garlic and spices to a flat baking tray, mix well and roast at 200 for 15 minutes.

Set aside to cool. - Tip it to a plate and put it into the fridge to speed it up.

Roll out the pastry and line 6 mini tins with it and place on a baking sheet and leave in the fridge while you get everything else ready.

Beat the eggs, add the cream and season well with salt and pepper.

Divide the sweet potato across the 6 tins and pour over the egg cream mix.

Bake at 200C for about 15 minutes until the pastry is done. Serve with a big salad.

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