Are you guys ready for a Thanksgiving/ game-day recipe that will literally blow the mind of your guests? May I present to you, Purple Sweet Potato Pie! If the color doesn’t win you over, the taste certainly will! The holidays can get so bland with usual pumpkin this and apple that, but here at SSFS we are ready to shake it up Taylor Swift style with some color and flavor your guests will NOT be expecting! How did we get here? A word from Chef Nick on the recipe inspo:
“I first came across this recipe while working at TradeWinds restaurant in Chestnut Hill, PA. The owners specialized in Hawaiian and Korean cuisine. Originally, we called this an Okinawa Sweet Potato pie and actually did use the semi-famous purple potatoes imported all the way from Japan!! (Okinawan cuisine is known around the world for being super healthy and providing longevity for the local population). Nowadays, most grocery stores will carry these funky purple spuds, especially around the holidays. If you can’t seem to find them at your local store, try a Wholefoods or a Trader Joe’s. If you STILL can’t find them, you can always venture into your favorite local Asian supermarket; always great for noodles, tea, fish heads, 1000-year old eggs, a bit of culture shock and of course Okinawa sweet potatoes!! Happy hunting!”
-2 medium purple sweet potatoes
-4 tablespoons butter (melted)
-1/2 cup light brown sugar
-1 cup full-fat coconut milk or evaporated milk
(I recommend using evaporated milk if you DO NOT like coconut- it’s a strong flavor in this recipe)
(not coconut cream or coconut water)
-1 teaspoon pumpkin pie spice
-1 teaspoon vanilla extract
-1 (9-inch) unbaked pie shell
-BAKE the sweet potatoes by wrapping them in foil and placing them on a sheet pan. Bake at 375 degrees for approx. 1 hour or until the potatoes are completely cooked through. Allow them to cool to room temperature before peeling and cutting into chunks. We want about 2 cups total of cooked sweet potato for this pie.
NOTE: I used my Instapot to cook these potatoes and they turned out perfect. Just add a cup of water to the Instapot and put in the potatoes in, seal the lid, and pressure cook on manual for 20 minutes with a natural release.
*editor’s note, last week we used an Air Fryer, this week, another favorite of mine, the Instapot! Add these to your holiday wish list or black Friday shopping spree, you won’t regret it!
Pre-heat oven to 425 degrees.
-BLEND the peeled sweet potatoes, eggs, sugar, butter, spice, vanilla and coconut milk (or evaporated milk) until completely smooth. You will need to stop a few times to stir the mix around and scrape the sides of the blender but the goal here is to have a perfectly smooth custard. It will be a little thicker than a pumpkin pie custard which is completely normal, more of a spreadable consistency then a pourable one.
-ARRANGE the pie crust into an 9-inch pie plate taking care to spread the dough evenly on the plate. Crimp the edges every inch or so to create an attractive edge.
-POUR and SPREAD the sweet potato pie filling into the pie crust and smooth out the edges. Do not over-fill the crust, just enough to come about a half inch from the top of the crust. (Depending on how much potato you use, how much you blend the filling and the way you crimp the crust will make a different in how much custard you actually need to fill the crust. Use your best judgment, chef!
-BAKE the pie for 15 minutes and then reduce the oven temperature to 350 degrees. Cook an additional 25-30 minutes or until a toothpick inserted comes out clean.
Your new favorite funky purple pie eats a lot like a traditional sweet potato or pumpkin pie but with a little twist of coconut (if you chose to go this route). Top with huge dollops of whipped cream and some toasted nuts for texture and added crunch. I used toasted macadamia nuts to play along with the island coconut vibe but almonds or even pecans would be great as well. Wow everyone when you roll up to your family Thanksgiving with this purple beauty, oh and send us a picture if you do!