Hello there~! It has been a long time~! Glad to share something new here in the blog~ My Owner had been having lots of problems with a boy named Azusa lately. He hates him deeply, but I’m not here to narrate something awful. I’m here to show you. . .a purple pie~! Like my Owner’s hair and eyes~ ^w^
The purple sweet potato, the flavorful lavender cousin of the familiar orange variety, has only been available commercially since 2006, and it has somewhat mysterious origins.
If you live in Vancouver, you head on over to Sunrise Market or T&T. If you and I don’t both call this lovely city home, then your best bet is to head to the nearest Asian market. They look just like a regular yam only their skin is a dark purple colour and, normally, they are skinnier.
If you can’t find any, you could easily substitute regular orange sweet potatoes instead.
What does it taste like? Sweet Potato differs from other sweet potatoes and yams is in its flavor and texture, offering a favorably dryer, denser, and richer taste with well-balanced sweetness.
Advice for cooking it:
The key is to bake it for longer than regular sweet potatoes, and at moderate heat, about 90 to 120 minutes at 350 degrees, at which point it becomes pleasingly moist.The dense flesh of this potato takes a bit longer to cook than most other sweet potatoes, but it’s worth the wait!
Caution bakers! Baking soda may turn the purple sweet potato green! Please check your recipe.
You can use the Stokes Purple in many of the same ways you’d use a regular orange or white potato, and the striking hue adds a colorful twist to mashed potatoes, home fries, and soups (they make for a gorgeous lavender bisque).
- ¼ cup coconut oil, melted
- ¼ cup honey (or sub maple syrup)
- 1 cup almond meal
- 1 cup unsweetened shredded coconut
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 2 lb. purple yams, peeled and cut into 1-inch rounds (about 4 cups worth)
- ¾ cup canned coconut milk (not low fat)
- ½ cup maple syrup (see notes)
- 1½ tablespoons tapioca starch
- 1 tablespoon fresh lime juice
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon ground ginger
- ½ teaspoon all spice
- ¼ – ½ cayenne pepper (neither amounts are very spicy but the ½ teaspoon does stand out more)
- ¼ teaspoon ground cloves
- 1 can of full fat, additive free coconut milk (make sure it does not contain guar gum)
- 2 tablespoons powdered sugar
- Preheat the oven to 350 degrees. Grease the bottom and sides of a 9″ pie pan with coconut oil.
- Mix all the crust ingredients in a large bowl then transfer them to the prepared pie pan. Wet your hands lightly to prevent the crust from sticking to them then press the crust into the pan, making sure it is even on the sides and bottom.
- Bake the crust in the preheated oven for 10 minutes. When you remove it from the oven, the crust will have puffed up and be light golden brown. Use the back of a spoon to gently push the crust down so there is room for the filling.
- Bring a medium sized pot of water to a boil. Add the purple yams and boil for 10 minutes, or until the yams can be pierced with a fork. Drain the yams then put them in a high-powered blender or food processor.
- Add the rest of the pie filling ingredients and blend on high until everything is smooth and creamy.
- Pour the pie filling into the baked pie shell and smooth out the top. Bake in the preheated oven for 45 minutes, or until the pie has set but still has some jiggle in the middle. Remove the pie from the oven and let it cool completely before serving it.
- Set the can of coconut milk in the fridge for at least 1 hour, but preferably overnight. You want the cream and the milk to separate, and this is easier if it is very cold.
- Separate the hard cream from the watery milk. Put the cream in a large bowl and add the powdered sugar. Using electric beaters, beat the cream for 2-3 minutes. It won’t form stiff peaks like regular whipped cream, but it will be stiff enough to dollop.
Thank you, theendlessmeal.com~