If you're making your own pastry, sift the flour and salt into a bowl, then add the cubed butter. Use the tips of your fingers to rub small pieces of butter and small pieces of flour together, until the mixture begins to resemble fine bread crumbs. Add a tablespoon or two of cold water if needed.

Refrigerate the pastry for an hour, then roll it out onto a floured surface. Preheat the oven to 350°F, then liberally butter an 8-inch pie plate with a 1 1/4-inch depth, and line it with the pastry.

Blind bake for 15 minutes, then remove from the oven and keep standing by.

In a large saucepan of water, bring the sweet potato cubes to a boil, then reduce to a simmer for about 15 minutes, until soft. Drain, then puree. You can do this by mashing or by using a food processor, but make sure it's completely smooth, with no dodgy lumps still hanging around. Leave to cool fully.

Preheat the oven to 375°F. Put the pastry shell on a baking sheet.

Whisk the eggs, sugar, and maple syrup, then add the pureed sweet potato, the cinnamon, nutmeg, and cream. Pour into the pastry shell.

Bake for approximately 40 to 50 minutes, until almost set, but still with a slight wobble in the center. Keep an eye on the pastry because as it's already baked, there's a chance the edges might burn. If they look like they might be going too dark, cover loosely with aluminum foil.

Cool on a wire rack, then chill in the fridge for at least an hour. Just before serving, drizzle with the store-bought chocolate sauce.

Serves 8.