1 X 20 cm Pie
• 500 ml potatoes (about 6 large potatoes), peeled
• 1 x sheet (400 g) puff pastry
• 200 g (250 ml) sugar
• 6 eggs, separated
• 5 ml ground cinnamon
• 1 ml salt
• icing sugar for sifting
Preheat the oven to 180ºC. Boil the potatoes until soft. Drain and mash. Line a deep pie dish with the puff pastry. Whisk the sugar and egg yolks together until light and creamy. Add the mash, cinnamon and salt. Mix well. Whisk the egg whites until stiff and fold gently into the potato mixture. Pour into the pie shell and bake for about 1 hour. Take care not to let it brown too much on top. Turn off the oven and allow the pie to cool
inside for 1 hour before removing. Sift over the icing sugar.