Gordon Ramsay's pecan and cinnamon pie

Method

1. Put the flour, sugar, butter and cinnamon into a food blender and process until the mixture resembles breadcrumbs.
2. Add the egg yolk and 1-2tsp cold water and whiz for 30 secs. Continue to add water and pulse until you have a smooth dough that holds together.
3. Transfer to a lightly floured surface and knead until smooth. Wrap in Clingfilm and leave in the fridge for 30 mins.

1. Heat the oven to 190ºC/380F/gas 5
2. Bake the sweet potatoes for 30-40 mins or until tender when pierced with a knife.
3. Roll out the pastry as thinly as possible and use to line a 5cm deep, 20cm flan tin. Press well in to the edges and leave the excess pastry hanging over the edge. Line with greaseproof paper and fill with dried rice or beans. Rest in the fridge for 20 mins, then bake for 10 mins. Allow to cool, turn the oven down to 160ºC/320F/gas 3.
4. Halve the sweet potatoes, scoop out the flesh and put in to a food processor. Add both the sugars, the egg, cream, butter, vanilla and ground spices. Process until just smooth.
5. Trim the pastry edge level with the top of the tin, using a sharp knife. Pour in the sweet potato mixture.
6. Now make the topping. Whisk the sugar, golden syrup, eggs, butter, vanilla and cinnamon together in a bowl until smooth. Spoon the mixture evenly over the filling.
7. Arrange the pecans on top, pressing them down slightly. Bake for 13/4 hours or until a knife inserted in the middle comes out clean. Leave to cool in the tin.
8. Cut into small wedges and serve at room temperature, with cream.