Okinawan Purple Sweet Potato Pie
Updated: Nov 16, 2018
November is probably my favorite month of the year. There's a certain calm to November. Maybe everyone has finally found their groove for the year like that Thursday feeling when the end is nearing and everything just slows in anticipation. Maybe it's the crispness of the air biting back with every inhale reminding me of the sweater weather approaching. Maybe it's the joyous feeling of everyone around me taking in the fall foliage. Despite the reason, I can't help but embrace Month Eleven on the year.
November also is the month of food: savory, sweet, warm, comforting food. So to kick start the holiday party festivities, I've been experimenting with my sweet potato pie recipe. Thought I'd put a little spin on it by using Okinawan sweet potatoes a.k.a. purple sweet potatoes. I used to interchange it with Ube, which I have since learned is actually a different type of purple yam.
Regardless of which potato you decide to use, this recipe is not for the faint of heart. You will surely comatose from the marshmallow sugar high and rich flavors. I've tried this same recipe with regular yellow sweet potatoes, orange yams, and now Okinawan sweet potatoes. All have been incredible and so worth the time. Of course, I did tweak some things between this and my regular sweet potato recipe, just to bring out the flavors of the purple sweet potato. I personally believe that coconuts and Okinawan sweet potatoes should all form a merry little village to make flavor explosion babies. Coconut just compliments the flavor of purple sweet potato so much, making a slightly nutty and sweet mixture. Basically, it's just yummy goodness. So here's another dessert for your festive dinner tables.
1 Pie crust*
1 lb Okinawan (purple) sweet potatoes (about 2-3 medium sized)
1/2 cup coconut oil, softened to room temperature
1/2 cup packed brown sugar (I prefer golden)
12 oz evaporated milk
2 large eggs
2 Tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 bag mini-marshmallows as topping
Egg wash: 1 large egg (beaten with 1 Tablespoon milk)
*I will upload a homemade pie crust recipe in the near future. But you can also use a store bought pie crust.
Place Okinawan sweet potatoes in a large saucepan. Cover them with water, then bring to a boil. Boil until super soft, about 45-50 minutes.
While the potatoes are boiling, roll out pie crust discs if you have homemade pie crust and place into a 9x2 pie dish. Use a small paring knife to trim excess dough off the edges. Crimp the edges to your desired design.
Preheat oven to 350°F.
Drain the potatoes and run them under cold water, the skin should peel off easily. Let the potatoes cool. Once cooled, cut the potatoes into chucks.
Combine the potato chunks and remaining ingredients (except marshmallows) in a food processor. Pulse until smooth and well combined.
Spread filling into prepared pie crush. Brush edge of crust with egg wash.
Bake for 55-60 minutes or until the center of the pie is slightly jiggly. Insert a toothpick into the center of the pie to check; it should come out mostly clean.
Top baked pie with one layer of mini-marshmallows. Bake at 425°F for 2 minutes. Keep a watchful eye to not burn the marshmallows.
Place pie on a cooling rack and allow to cool for at least 1 hour before serving.