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Okinawan Sweet Potato Pie

Featured in the Honolulu Star-Advertiser on February 12, 2020.

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Ingredients:

Okinawan Sweet Potato Pie

Crust:

  • Cooking spray
  • 3 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1/8 teaspoon vanilla
  • 3/4 cup flour
  • 1 tablespoon water, as needed

Filling:

  • 1/2 pound Okinawan sweet potato (about 1 1/2 cups)
  • 1 large egg
  • 1 tablespoon butter, softened
  • 3/4 cup evaporated milk
  • Pinch of salt
  • 1/3 cup brown sugar
  • 2 tablespoons flour
  • 3/4 teaspoon orange juice
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • Pinch cloves or nutmeg

Directions:

Crust:

  1. Heat oven to 375°F.
  2. Lightly coat a 9-inch cake pan with cooking spray; set aside.
  3. In a large bowl, combine butter and sugar on low speed.
  4. Add vanilla and increase speed to high; cream for 5 minutes.
  5. Reduce to low; add flour to combine.
  6. Do not over mix.
  7. Add water as needed to bring dough together.
  8. Spread and flatten dough directly in cake pan.
  9. The dough will be soft and delicate.
  10. Do not overwork.
  11. Poke dough several times with a fork.
  12. Place on middle rack and bake for 10 to 15 minutes until edges are light brown.

Filling:

  1. Heat oven to 425°F.
  2. Steam, peel and mash sweet potato by hand.
  3. In a large bowl, add sweet potatoes; mix for 3 to 5 minutes on medium speed until very smooth and free from lumps.
  4. Add in egg, butter, milk, salt, brown sugar, flour, orange juice, cinnamon, ginger, and cloves.
  5. Mix for 3 to 5 minutes on medium speed until smooth and well blended.
  6. Pour pie filling into crust.
  7. Bake for 15 minutes, then reduce temperature to 375°F for 15 minutes until inserted knife comes out clean.

Serves 12.

Approximate Nutrient Analysis per serving:
160 calories, 6 g fat, 3.5 g saturated fat, 30 mg cholesterol, 100 mg sodium, 24 g carbohydrate, 1 g fiber, 12 g sugar, 3 g protein

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