Get ready to embark on a culinary adventure that bridges traditional Japanese cuisine with an irresistible dessert experience! This extraordinary pie combines the vibrant colors and unique flavors of Okinawa purple sweet potatoes and orange yams, creating a dessert that's not just a treat for your taste buds, but a feast for your eyes. Imagine a creamy, luscious filling nestled in a perfectly golden crust, infused with hints of coconut milk, maple syrup, and warm cinnamon - this isn't just a pie, it's a gourmet journey you won't want to miss!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Japanese
Serves: 8 servings
Ingredients
- 2 cups Okinawa purple sweet potatoes, peeled and cubed
- 1 cup orange yams, peeled and cubed
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 pie crust
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven.
- Thoroughly wash and peel the Okinawa purple sweet potatoes and orange yams, then cut them into uniform 1-inch cubes to ensure even cooking.
- Place the cubed sweet potatoes and yams in a large pot of boiling salted water, cooking until they are tender and can be easily pierced with a fork, approximately 15-20 minutes.
- Drain the cooked potatoes in a colander and return them to the pot, allowing excess moisture to evaporate.
- Mash the potatoes using a potato masher or electric mixer until smooth and creamy, ensuring no large lumps remain.
- Add coconut milk, maple syrup, vanilla extract, and ground cinnamon to the mashed potatoes, mixing thoroughly until all ingredients are well incorporated.
- Prepare the pie crust by placing it in a 9-inch pie dish, crimping the edges decoratively, and creating small ventilation holes with a fork.
- Pour the sweet potato mixture into the prepared pie crust, spreading it evenly with a spatula and smoothing the top.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes to allow the filling to set completely.
- Serve warm or at room temperature, optionally garnishing with a sprinkle of additional cinnamon or a dollop of whipped cream.
Tips
- Choose fresh, firm sweet potatoes for the best texture and flavor.
- Cut potatoes into uniform cubes to ensure even cooking.
- Use a potato masher or electric mixer to achieve a smooth, creamy filling without lumps.
- Don't skip the step of letting excess moisture evaporate after boiling - this prevents a watery pie.
- Create decorative fork marks on your pie crust for both aesthetic appeal and proper ventilation.
- Let the pie cool completely to allow the filling to set properly.
- For an extra touch of elegance, consider garnishing with a light dusting of cinnamon or a dollop of whipped cream.
- This pie can be made ahead and stored in the refrigerator for up to 3 days, making it perfect for entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 0mg
