Sweet Potato Pie

Preheat the oven to 375°F (190°C). Place the sweet pastry pie shell on a baking sheet and set aside.

Scrub the sweet potatoes under running water and prick them several times with a fork. Bake directly on the oven rack for 40-45 minutes until very tender when pierced with a knife.

Remove the sweet potatoes from the oven and let cool until handleable. Scoop the flesh into a bowl, discarding the skin. Mash until smooth.

Add the melted unsalted butter to the mashed sweet potato and stir until combined. Mix in the vanilla extract.

Whisk together the superfine sugar, all purpose flour, ground cinnamon, ground nutmeg, and zest in a small bowl until evenly distributed.

Stir the sugar-spice mixture into the sweet potato mixture until fully incorporated. Gently fold in the eggs one at a time, stirring well after each addition.

Slowly pour in the heavy cream (or natural yogurt as a substitute) while stirring continuously until the filling is smooth and pourable. Stir in the juice of the 3 clementines.

Pour the filling into the prepared sweet pastry pie shell, spreading it evenly. Reduce the oven temperature to 350°F (175°C) and bake for 40-50 minutes until the filling is set but still slightly jiggly in the center.

Remove the pie from the oven and let cool to room temperature, approximately 1-2 hours. Refrigerate for at least 2 hours before serving for best texture.

In a small saucepan, heat the 2 tbsp superfine sugar with a splash of water over medium heat until it forms a light syrup, about 2-3 minutes. Add the peeled and sliced clementines if using and warm gently.

Slice the chilled pie into 4 portions and serve with the warm clementine topping or syrup on the side.