- Step 1
Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together.
- Step 2
Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Step 3
Meanwhile, to make the filling, cook the sweet potato in a steamer basket over a saucepan of simmering water for 10 minutes or until tender. Transfer to a bowl. Add the butter and mash until almost smooth. Set aside for 10 minutes to cool slightly. Place the sweet potato mixture, orange juice, sugar, egg, egg yolk, cinnamon and vanilla bean paste in the clean bowl of a food processor and process until the mixture is smooth.
- Step 4
Preheat oven to 200°C. Divide the pastry into 6 equal portions. Roll out 1 portion on a lightly floured surface to a 15cm disc. Line a round 9cm (base measurement) pie tin with pastry and trim any excess. Repeat with remaining pastry. Place in the fridge for 15 minutes to rest.
- Step 5
Cover pastry bases with baking paper and fill with pastry weights or rice. Place on a large baking tray and bake in oven for 10 minutes. Remove the paper and pastry weights or rice. Bake for a further 8 minutes or until light golden. Reduce oven temperature to 180°C.
- Step 6
Spoon the sweet potato filling among the pastry bases and smooth the surface. Bake in oven for 10 minutes or until just set.
- Step 7
Combine the sugar, rolled oats and pecans in a bowl. Use your fingertips to rub the butter into the sugar mixture until well combined. Scatter the sugar mixture evenly over the pies. Bake for 10 minutes or until golden. Set aside to cool slightly. Serve with creme fraiche.
Tip: Make the sweet potato filling one day ahead. Store in an airtight container in the fridge.