This purple sweet potato pie is Shannon's favorite treat! He requests it several times a year and it is always a joy to make. The purple sweet potato is so beautiful and the pie tastes very wholesome.
Filling:
2 purple sweet potatoes (about 2lbs)
1 cup coconut milk
1/4 cup maple syrup (double if you like it sweet)
1 and 1/2 tablespoons tapioca starch
1 tbs pumpkin spice (see previous pumpkin smoothie post to make your own blend!)
3/4 tsp salt
3 tbs Sour Flower Vinegar (any of our plain ones work great here! I used Loquat Star Anise)
- Cut potato into chunks, boil for 10-15 minutes until tender to poke with fork
- Drain potato and blend in food processor or blender
- Add coconut milk, maple, lemon, tapioca, salt and pumpkin spice - blend until smooth
Tip:💜Purple sweet potatoes come in a couple varieties . In the past I’ve cooked with the Okinawa which varies in brightness from potato to potato. Here I used organic “purple sweet potatoes” from local health food store which seem to be consistently vivid purple 💜
Crust: ** you can use your got to pie crust or anything else you might want to try, this is just a suggestion we use if you need one
1 1/2 cups shredded coconut
1 cup all-purpose flour
1/4 cup sugar
1/2 tsp salt
1/2 cup unsalted butter, cold and cut into small pieces
1 egg, lightly beaten
- T Preheat your oven to 350°F (175°C). Spread the shredded coconut in an even layer on a baking sheet. Toast for about 5-7 minutes, or until it’s golden brown. Stir it halfway through to ensure even toasting. Keep a close eye on it, as it can burn quickly. Let the toasted coconut cool before using it or it will melt your butter.
- In a large bowl, combine the toasted coconut, flour, sugar, and salt. Mix well.
- Chop butter into chunks and the cold pieces to the dry ingredients. Use a fork or your fingers to work the butter into the dry ingredients until the mixture is course with pea sized crumbles. **Make sure your dry ingredients are not warm from the coconut, if so let it cool and leave the butter in the fridge until you are ready to use
- Stir in the beaten egg until the dough begins to come together. It should be slightly sticky but manageable.
- Press your dough out into a 9 inch buttered/oiled pie dish.
- Prick the base with a fork and bake for 20-30 min or until golden brown.
- Allow the crust to cool completely before adding the potato filling.
Whipped Cream Topping:
1 cup of cold heavy whipping cream
2 tbs honey
1 tsp vanilla vinegar extract
a pinch of salt
- In a mixing bowl add all the ingredients
- Mix with an electric whisk for 3-4 min or until you have soft peaks **overwhipping will make your whipped cream have a waxy butter texture, the key is hitting the sweet spot between stiff and not not too stiff
- Place a hefty amount on top of the cooled pie
