Purple Sweet Potato Pie

I thought of making this Purple Sweet Potato Pie when I saw some purple sweet potato at the supermarket while shopping. This can't be found at the supermarket near my house, so I was very quick to pick a few for my cooking and bakes. 

I especially like purple sweet potato as it is very rich in nutrients and I super love their lovely purple!

This is the first time I'm baking a pie using sweet potato. I was full of anticipation while waiting for the pie to bake in the oven. When it was out of the oven, I had to patiently wait for it to cool down. After a while, I finally got to try it. It was good! Do use good quality butter. I used President butter and I think it really enhanced the buttery richness in the pie crust and the sweet potato fillings. Really lovely!!

Purple Sweet Potato Pie

recipe adapted from Cook 4 You & Me

makes a 8 inch pie

(my notes in red)

For the Pie Crust
Ingredients:

(I did not use this pie crust recipe. I used shortbread crust. Recipe below in red after this portion) 

180g flour

 90g cold unsalted sugar, cut into pieces

 40g confectioners' sugar

1/2 egg, at room temperature

Vanilla extract

Method:

1. Finely dice the butter.

2.Mix the flour and confectioners' sugar together. Add diced butter to the dry ingredients. Knead with your fingertips until it resembles breadcrumbs.

3. Pour in eggs and mix well until it becomes a dough.

4. Leave it to rest in the fridge for 30 minutes.

5. Roll the dough thin. Press the dough into the pie pan.

6. Prick holes with fork. Line the crust with baking paper and put baking bean or rice on the crust.

7. Blind bake in preheated oven at 180C for 10 minutes.

8. Leave it to cool.

For the pie crust, I used the Shortbread Crust adapted from Joy of Baking  
Ingredients:
1 cup (130 g) all purpose flour
1/3 cup (35 g) confectioners sugar (I used fine sugar)
1/8 tsp salt
1/2 cup (113 g) cold unsalted butter, cut into pieces (I used President butter)
 
Method:

1. Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. 

2. In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. 

3. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (can use the back of a spoon to smooth the surface of the pastry.) 

4. Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.)  

5. Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

6. Preheat oven to 220ºC and place rack in center of oven. 

7. Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. 

8. Remove from oven and place on a wire rack to cool. 

Note:
You can make extra tart shells as these can be covered and stored for a few days.

For the Filling
Ingredients: 

400g purple sweet potato, peeled

30g butter (I used President unsalted butter)

3 tbspn condensed milk

1 tbspn sugar

Method:

1. Cut peeled purple sweet potato into cubes and steam for about 15 minutes or until sweet potato becomes soft. Mash sweet potato with a fork while it is still hot.

2. Add sweet potato and the rest of the ingredients together and mix well.

3. Scoop the sweet potato filling onto the prepared pie crust.

4. Bake in preheated oven at 180C for 15 minutes.
5. Sprinkle some confectioners' sugar on top. (I omitted)
6. Slice and serve.

I am submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders  and co-hosted by Charmaine of Mimi Bakery House.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.