Friday, June 20, 2014
Whenever I see the purple hawaiian yams(also known as Okinawan or purple yam) I cannot resist buying them. I find their flavor to be more mild and sweeter. Which makes them ideal for desserts!
Abby is a HUGE fan of crustless sweet potato pie. Pretty much a crustless pumpkin pie just with sweet potato. Of course we could not resist making a "purple" version, what could possibly be prettier?
3/4 cup granulated sugar
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 1/2 cup cooked and mashed purple sweet potato
1 cup plain homemade coconut yogurt
Coconut Whipped cream, (optional)
Preheat the oven to 350 ( Glass pans needed a lower temp(325) and longer bake.)
Lightly grease bottom of baking pan or glass baking dish.
Place all the ingredients in your blender. I find this works best when you are making your own sweet potato's(vs canned)it will blend it very smooth for a lovely texture.
Pour into your greased pie pan. Bake for aprox 50-60 minutes, or until knife in the center comes out clean.
Cool and then chill. Serve ice cold with a little whipped coconut cream.
Topping: I just used some plain icing in a piping bag to create a lattice.