attosa Diamond Post Medal for All Time! 1,246 Posts
July 17, 2019
I'm sure many of you have had sweet potato pie. This pie is very similar but uses purple sweet potatoes. Baking the sweet potatoes in the oven (in lieu of boiling them) gives this a beautiful creamy consistency. Baking them also retains their beautiful purple colour. Purple sweet potatoes can be found in grocery stores labeled as Okinawan, Hawaiian, or purple sweet potatoes. They are packed full of potassium, B6, vitamin C, and fiber.
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I used pure maple syrup for most of the sweetness in this pie to help detract from any potato flavour without being overpowering, but you can use any sweetening element you like. Since these potatoes are sweet on their own, try adding your sweetener in small increments and tasting it before adding the raw eggs.
Prep Time: 30 minutes plus potato baking time
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings
Ingredients:
1 1/2 cup finely ground graham crackers
4 Tbsp melted butter
2 Tbsp pure maple syrup
2 to 3 purple sweet potatoes (about 2 cups mashed)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1/3 cup pure maple syrup (more or less to taste)
1/2 cup milk (I used cashew milk)
2 eggs
1/4 cup rolled oats
1/3 cup walnuts
2 Tbsp coconut sugar or brown sugar
1/2 tsp cinnamon
2 Tbsp melted butter
Steps:
Preheat your oven to 350 F. Wrap each potato in foil and bake for about 90 minutes. When you prick them with a fork and the flesh is super soft, they are ready.
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Allow to cool a bit, then peel the skin off. Simply pinch at the skin with your thumb and index finger and it will peel right off. Set aside.
To make the crust, melt 4 tablespoons of butter in a bowl then stir in the ground graham crackers.
Mix in 2 tablespoons of maple syrup.
Press this mixture into a pie dish. I used a 7" round. Pop in the fridge until ready for use.
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Preheat oven to 350 F. Mash your purple sweet potatoes until they are smooth and fluffy. I used a hand mixer on high speed. Add milk and beat until silky.
Beat in maple syrup a little at a time. You don't have to use 1/3 cup, that's just what was the right sweetness for me.
Stir in the cinnamon, nutmeg, ginger, and salt. Taste the mixture before you add the raw eggs.
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Lightly beat the eggs and mix in.
Take the pie crust out the fridge and pour in the filling. Smooth it out with a spatula so it's nice and even. Pop in the oven for about 25 minutes.
While the pie is in the oven, start making your streusel topping. Chop the walnuts. I like to use a mix of finely chopped nuts and larger chunks for variety.
In a bowl, mix together the oats, the nuts, 2 tablespoons of sugar, and 1/2 a teaspoon of cinnamon.
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Pour in the 2 tablespoons of melted butter and stir well. Set aside.
Pull the pie out the oven at the 25 minute baking mark, cover in the streusel topping, then bake another 30 minutes for a grand total of about 55 minutes in the oven, start to finish. Remove from oven and allow to fully cool on a rack for several hours.
Southern comfort food that has a smooth custard texture that fills the home with the aromatic smells of the holiday. This pie takes me back in time when I spent the holidays at my Grandparents' home.
In large mixing bowl, combine flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell and bake at 350 degrees F for 55-60 minutes.
I'm sure many of you have had sweet potato pie. This pie is very similar but uses purple sweet potatoes. Baking the sweet potatoes in the oven (in lieu of boiling them) gives this a beautiful creamy consistency. Baking them also retains their beautiful purple colour. Purple sweet potatoes can be found in grocery stores labeled as Okinawan, Hawaiian, or purple sweet potatoes. They are packed full of potassium, B6, vitamin C, and fiber.
