CRUSHED SWEET POTATO PIE

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Step 1

Boil your potatoes in some water for 30 mins or until fork tender.

Step 2

Place your potatoes on a 20cm pie tin and mash them with the help of the bottom of a glass or spoon. Make sure that the mashed potatoes cover perfectly the whole tin (both the edges and the base). Season with salt, pepper and a generous drizzle of olive oil and bake your potato base for 30-40 mins (180C/360F).

Step 3

In the meantime, in a bowl, whisk eggs with milk and cream cheese and season with salt and pepper. Set aside.

Step 4

In a pan over medium low heat, cook your cherry tomatoes with a drizzle of olive oil and season with salt and pepper for a couple of minutes. Add sugar and the Prosecco DOC and let your tomatoes caramelise for 10 minutes.

Step 5

Once your potato base is nice and crispy, carefully remove it from the oven and fill it with your mozzarella, caramelised cherry tomatoes and arugula.

Step 6

Pour your cream cheese mixture on top and bake for 30 more minutes (180C/360F). Serve at room temperature and enjoy. Buon appetito