Equipment
- Potato ricer or potato masher
- 9 inch springform pan 8-9"
- Parchment Paper
- spatula
- whisk or fork
Ingredients
Crust
- 1 ½ cups graham cracker crumbs crushed finely, like sand
- 5 tablespoons unsalted butter melted
- 1 Pinch salt
Filling
- 2 cups Okinawan sweet purple potatoes baked and peeled; mashed
- 6 tablespoons heavy whipping cream
- 2 eggs - 1 whole egg plus just 1 yolk
- ½ teaspoon vanilla extract
- 6 tablespoons white granulated sugar
- 1 Pinch of salt
- 1 Pinch of cinnamon or pumpkin pie spice optional, for warmth
Toppings (optional)
- Chantilly Whipped Cream
- Sweetened Coconut Flakes
- Toasted Coconut
- Chocolate shavings
- Condensed Milk
- Vanilla Sprinkles
Instructions
Roast the Okinawan Sweet Potatoes
- Preheat oven to 400°F (200°C). Wash the potatoes with the skin on and place them on a baking sheet. Cover lightly with foil or parchment paper.Bake for 45 to 50 minutes or until fork-tender.2 cups Okinawan sweet purple potatoes
- Let them cool slightly, then peel and mash until smooth using a potato ricer or masher.
Make the Graham Cracker Crust
- Mix the graham cracker crumbs, melted butter, and a pinch of salt in a bowl until evenly moistened. The texture should be like slightly wet sand.1 ½ cups graham cracker crumbs, 5 tablespoons unsalted butter, 1 Pinch salt
- Line your springform pan with parchment paper (trace and cut a circle for the bottom, then line the sides).
- Press the crust mixture firmly into the bottom of the pan. Use the bottom of a glass or ramekin to press down.Bake at 350°F (175°C) for 8 to 10 minutes, then let cool completely.
Prepare the Filling
- In a mixing bowl, whisk together the cream, sugar, vanilla, salt, spice (if using), whole egg, and yolk just until combined. Do not overmix.6 tablespoons heavy whipping cream, 2 eggs - 1 whole egg plus just 1 yolk, ½ teaspoon vanilla extract, 6 tablespoons white granulated sugar, 1 Pinch of salt, 1 Pinch of cinnamon or pumpkin pie spice
- Add the mashed sweet potato and gently fold until smooth and incorporated. Avoid overmixing to keep the texture creamy and fluffy or else it will become dense and rubbery. It's ok if there are purple potato bits and it's not smooth.
- Pour the filling into the cooled crust and spread gently.
Bake the Pie
- Bake at 350°F (175°C) for 30 minutes.
- Cool completely before slicing. Chill in the refrigerator if you want it served cold. If you wish to garnish with sweetened coconut flakes or sprinkles, add them after removing the pie so they stick to the top.Sweetened Coconut Flakes, Vanilla Sprinkles
- Serve with clouds of whipped cream on top, toasted coconut flakes, or condensed milk drizzle.Chantilly Whipped Cream, Toasted Coconut, Chocolate shavings, Condensed Milk
Notes
Don’t overmix the filling—this keeps the pie creamy and fluffy, not dense. I would rather have a pie with little chunks than an over-beaten filling mix that is gooey. Be aware to go gently when mixing this filling.
Baking instead of boiling enhances the sweetness and color. If you boil the potato it's going to be runny and diluted of color, flavor, and texture.
Use parchment for easy release from your springform pan. Hello, mess-free!
Store leftovers covered in the fridge for up to 4 days, or freeze for future gatherings.
Be sure to use heavy whipping cream in the filling and fresh eggs.
Nutrition
Nutrition Facts
Easy Okinawan Purple Sweet Potato Pie Recipe
Amount per Serving
Calories
247
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
72
mg
24
%
Sodium
147
mg
6
%
Potassium
168
mg
5
%
Carbohydrates
28
g
9
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
3
g
6
%
Vitamin A
5161
IU
103
%
Vitamin C
1
mg
1
%
Calcium
38
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.