SWEET POTATO PIE

Preheat your oven to 180 deg C . Lightly spray a 20 cm pie dish and line with 2 sheets (joined ) of shortcrust pastry (thawed)and trimmed to fit your dish . Cover the pastry with baking paper and line with uncooked rice/ pastry weights , prick all over with a skewer and place in the preheated oven for 15 minutes . Remove and set aside and remove the rice weights . Peel 500gm of sweet potato and cut into slices, place in a well greased pan and oven roast / cook until tender . In the meantime drain a 400gm can of button mushrooms , set aside . Peel and chop 2 medium onions and cook them in a pan with 2 tbs of oil until tender . Now sprinkle over 2 tbs of plain flour and mix well. Add 1 and 1/4 cups of cream , continue to cook until the sauce thickens . Combine the mushrooms , onions and cream mixture Season the sauce with Italian herb mix and 3 tbs of minced garlic . Arrange the sweet potato over the base of the precooked pastry base . Adding the mushrooms and the sauce , sprinkle with parmesan cheese and a little paprika . Bake till golden ....about 35 minutes.