Note: you will need baking beans for this recipe.

1. Preheat oven to 180ºC. 
2. Add the cubed sweet potato into a saucepan of boiling water and cook until soft and cooked through. You can use a knife or fork to puncture the cubes to ensure they’re cooked.
3. Meanwhile, pan-fry the onion with olive oil until softened but not coloured, then stir through the garlic, thyme, sliced mushrooms and pancetta. Cook until the onion starts to brown before adding the cooked sweetpotato cubes and the chopped tomato tin then put to one side.
4. Next, grease a 25cm round tin with butter and roll the sheet of shortcrust pastry so that it fits over the tin.
5. Lift the pastry sheet over the tin, press it into the sides of the tin and cut off the overhanging pastry and use this to cut into long thin strips. These will be used for the bandage lattice.
6. Prick the base of the pastry with a fork, then line with a circle of baking parchment and fill with baking beans.
7. Bake blind (without any filling) in the oven for 10 minutes.
8. Remove the pastry from the oven, tip out the baking beans and remove the baking parchment before baking for another 5 minutes.
9. Add the sweetpotato filling into the base of the pastry and lay the pastry strips over the filling randomly, to create a bandage effect.
10. Bake the pie in the oven for 30 minutes, or until just set and golden on top, and remove from the oven to set aside to cool slightly.
11. Place the eyes on the slightly cooled tart peeking out from between the bandages and serve at room temperature.

Prep time: 1 hour 20 minutes 

Cooking time: 45 minutes