Sweet potato pie made with Okinawa sweet potatoes,
which are purple. Purple automatically equals cool.
cups of mashed Okinawa (purple) sweet potatoes
stick of unsalted butter at room temperature (not
1/4 cup of white sugar
1/4 cup of
2 room-temperature eggs
of heavy cream
1/2 cup of milk
1 tsp of vanilla
tsp of salt
1 pie crust - from a box, premade,
or from scratch, whatever works for you. Bottom
First, peel the potato and cut it into chunks about
the size of a small egg. Boil the chunks until they
turn soft, then drain and mash them until they're smooth.
If you don't have a mixing machine (and I don't)
you can smush the potato chunks through a mesh strainer
with the back of a spoon. It's a workout for the arms,
but it gets the job done. However you do this, at the
end you should have two cups of potato.
Preheat the oven to 325. In a mixing bowl, cream
the butter and sugar together. If the butter is at room
temperature, it'll easily be soft enough to mix up.
Add the honey, mix it up, then add the eggs and mix some more.
When that's smooth whip in the potatoes, Again, mix
until smoothish. Finally, add the vanilla, salt, milk,
and cream, and mix yet some more, until it's pretty
However you've made your pie crust, put it into your
pie dish. Pour the mix gently in, then bake the pie
for 45 minutes. Let the pie cool to room temperature.
Serve with whipped cream, or some other cream topping
if you want to get fancy.
Try making this with Japanese/Korean
sweet potatoes, the ones with reddish skins and
white flesh. The result looks as if you'd tried to make
a pie with regular baking potatoes, but tastes very
close to the purple sweet potato pie.
pastry shells, the ones that look like little tiny pie
shells, to make miniature pies, perfect for packing
in a bento box.. I made a half batch with some leftover
potato, and it filled up 8 shells.