Okinawan Sweet Potato Pie

Upon reaching Hawaii I had unlimited (within reason) access to purple sweet potatoes which I had only tried a few times via my favorite restaurant at home, Buku.  Well, actually correction, what I had at Buku was in a Filipino dessert called Halo-Halo that had ube ice cream, which is more of a Filipino purple yam.  Regardless, the purple sweet potato is used in a lot of desserts here.  I decided to flip the script and make a purple sweet potato pie, merely for the fun of it and to see how purple it would come out (silly I know).  This recipe literally follows a previous sweet potato recipe with one exception of the switch in potato types.  Also in the picture I used a graham cracker crust, don’t do that, haha.  I had made the mistake of assuming I had a frozen pie crust on reserve and that proved to be a mistake.  Also this recipe can yield two, I would suggest getting/making two pie crusts just in case you have extra batter.

3 large organic Okinawan purple sweet potatoes
1-2 uncooked pre-made pie crust
1/2 stick of softened butter
1 cup of organic cane sugar (OR 1/2 cup white and 1/2 cup brown sugar)
1 1/2 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of organic vanilla extract (I know it is expensive but real extract is best.)
2 organic eggs
1/2 cup of 2% milk
Whipped cream (optional)

1. Place your sweet potatoes (with the skin) into a covered pot of bowling water until they are completely soft. When you can slide a knife through the potato easily and have it fall off then they are ready. I poked a few holes into the raw potatoes before boiling then to hasten the process. It took about 25-30 minutes before they were done. Preheat the oven to 400 degrees.
2. When done, strain the sweet potatoes and pour cool water over them. Remove their skins with a fork and place in a big mixing bowl. Please be careful, they will still be very hot.
3. Use a potato masher (if not, a sturdy spatula or spoon will do) and start mashing those sweet potatoes. It is okay if they are a little clumpy.
4. Add your butter, sugar, cinnamon, nutmeg, vanilla extra, and eggs. Continue mashing and mixing them up. Finally mix in your milk according to how thick your want your pie. I like my pie with a bit firmness and slightly chunky with potato. If your mixture is too runny it is going to be a mess when you pour it into your crust.
5. Poke holes into your pie crust with a fork. Pour your mixture into the pie starting at the middle. Flatten the “batter” out with a spatula.
6. Bake in the oven at 400 degrees for 45 minutes-1 hour. Use a toothpick to poke a hole in the pie to see if it is done. When the toothpick pulls clean your pie is ready.
7. Cool the pie! If you cut the pie too quickly it will fall apart. When it has cooled down you can add a dollop of whipped cream in the middle sprinkled with cinnamon.

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