This is no ordinary sweet potato pie.
It’s exquisite. It’s magical. It’s out of this world.
And, it’s a colorful purple collaboration of unicorns and rainbows. 🦄🏳️🌈
Krystal Mack, of BLK//SUGAR in Baltimore, draws inspiration from the communities nearby. The purple ube, or sweet potato, comes from the Filipino-Americans who make up a vital part of Baltimore’s culture. The Taiwanese and Southeast Asian populations introduced Mack to five-spice and inspired the addition of coconut. Toasted marshmallows brings in the Americana of a Black Thanksgiving. “This pie represents true cultural exchange,” says Mack. Using ube flavoring, an extract available from McCormick, amps up the purple color of the pie, making it a showstopper on any holiday table.
Food and Wine Magazine
Honestly, I can’t express the admirable aroma of this delicious and delicate pie.
I’m a huge fan of 5-Spice, so that could be why – but purple sweet potatoes will always have my heart.
While Krystal Mack inspired me to back this pie, I, of course, took a bit of creative freedom and made it my own.
What else would you expect?
Coconut Sweet Potato 5-Spice Pie
Coconut Sweet Potato 5-Spice Pie
Crust:
8 Tbs. butter, ice cold and cubed into 1″ squares
1 large egg
2 cups all purpose flour
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water
1 tsp. ground cinnamon
Preheat the oven to 425 degrees.
In a food processor, pulse together the butter, egg, flour, and vinegar until crumbly. Drizzle in the cold water and pulse again until beady.
Once the dough begins to “stick,” pulse in the cinnamon until a dough mound forms.
Transfer the mound to parchment. Top with another layer of parchment and roll out to an 11″ round.
Transfer to a deep dish pie plate.
Chill for at least 60 minutes.
Purple Sweet Potato Filling:
1 3/4 pounds purple sweet potatoes (about 2 small to medium)
1 cup + 2 Tbs. packed brown sugar, divided
1 cup evaporated milk
1/2 cup butter, softened and divided
4 large eggs, beaten
1 tsp. vanilla extract
1 tsp. purple gel food coloring (to enhance the color of the potatoes)
3/4 tsp. ground cinnamon, divided
1/2 tsp. 5-spice powder
1/4 tsp. sea salt
1/4 tsp. ground nutmeg
Coconut Crumble Topping:
1/4 cup rolled oats
1/4 cup sweetened shredded coconut
2 Tbs. miniature marshmallows
2 Tbs. coconut oil
Preheat oven to 350 degrees.
Pierce yams several times with a fork, and wrap each in aluminum foil. Bake in preheated oven until tender, 1 hour to 1 hour and 30 minutes. Remove from oven and cool.
Peel cooled yams, and discard skins. Process yams in a food processor until mixture is smooth and forms a ball, about 1 minute. Whisk in 1 cup brown sugar, milk, 1/2 cup butter, eggs, vanilla, food coloring, 1/2 tsp. cinnamon, five-spice, salt, and nutmeg until smooth and combined. Pour mixture into the chilled pie shell. Bake in preheated oven until filling is set, about 50 minutes.
Meanwhile, stir together oats, coconut, remaining 2 Tbs. brown sugar, coconut oil, and remaining 1/4 tsp. cinnamon in a bowl. Set aside.
Remove pie from oven. Sprinkle center of pie with oat mixture. Return to oven and bake until topping is lightly browned, about 10 minutes. Sprinkle marshmallows over topping, and bake until lightly browned again, about 5 minutes. Transfer pie to a wire rack to cool completely.
Level up your holiday baking!
