Molokai sweet potato harvest
Purple Sweet Potato Pie
Ingredients
- 1 1/2 pounds purple sweet potatoes, washed Molokai, Stokes or P40 variety
- 1 Tbsp bourbon or maple syrup
- 1 1/4 cups plain yogurt
- 1/2 cup dark brown sugar packed
- 1/4 cup dark molasses not black strap
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 5 egg yolks
- 1 pinch salt
- 1 9" deep dish pie shell
- 1 cup pecans, chopped
- 1 Tbsp maple syrup
Instructions
- Preheat oven to 350° F
- Wrap sweet potatoes in foil and bake 1 to 2 hours.
- Allow cooked potatoes to cool, but do not unwrap. (Refrigerate overnight if desired.)
- Once cooled, remove foil and peel.
- Measure out 1 lb, 3 ounces of potato into a bowl and reserve the rest for other use.
- Add bourbon (or maple syrup), and mash with potato masher. Set aside
- Preheat oven to 350º F degrees.
- Place sweet potatoes in bowl (of a stand mixer with paddle if you have one) and beat until fairly smooth.
- Add yogurt, brown sugar, molasses, cinnamon, nutmeg, yolks, and salt, to taste, then beat until well combined.
- Pour batter into pie shell and place onto sheet pan. Sprinkle pecans on top and drizzle with maple syrup
- Bake 50-55 minutes or until custard reaches 165-180° F.
- Remove from oven and cool. Keep refrigerated after cooling.
Notes
I like to serve this with a dollop of bourbon flavored whipped cream perhaps with a shot or two of good bourbon whiskey.