Purple Sweet Potato Pie
Vivid purple Okinawan sweet potato packs healthy antioxidants into this delicious pie recipe - perfect for dessert or as a quick breakfast on the go.
3 tablespoons butter, softened
2 tablespoons granulated sugar
1/8 teaspoon vanilla extract
3/4 cup all-purpose flour
1 tablespoon water, as needed
1/2 pound Okinawan sweet potato (1.5 cups, cooked and mashed)
1 large egg
3/4 cup evaporated milk (6 fl. oz.)
1 tablespoon butter, softened
Pinch of salt (omit if using salted butter)
1/3 cup brown sugar
2 tablespoons All Purpose flour
3/4 teaspoons orange juice, fresh squeezed or concentrate
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Pinch of ground cloves or nutmeg
Mix butter and sugar on low speed until combined.
Add vanilla and increase speed to high; cream for 5 minutes.
Add flour, mix on low to combine. Do not over mix. Add water as needed to bring dough together.
Lightly coat pan with oil spray or butter.
Spread and flatten dough directly in 9-inch cake pan or pie tin. Note that the dough will be soft and delicate and should note be overworked. Dock crust by poking dough several times with a fork.
Bake at 375 degrees F on middle rack for 10 to 15 minutes. Edge of crust should appear light brown in color.
Steam, peel, and mash sweet potato by hand. Use mixer on medium speed for 3 to 5 minutes until very smooth and free from lumps.
Add eggs, milk, butter, salt, brown sugar, flour, orange juice, cinnamon, ginger, and cloves. Mix on medium speed for 3 to 5 minutes until smooth and well blended.
Pour pie filling into crust.*
Bake at 425 degrees F for 15 minutes, reduce to 375 degrees F for 15 minutes or until inserted knife comes out clean.
Cool and enjoy.
*Note: If recipe yields more filling than will comfortably fit into pie crust, pour into buttered ramekin(s) and bake along with pie for a crustless version.