Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup cold unsalted butter, cubed
  • 1 tbsp granulated sugar
  • 0.5 tsp sea salt
  • 4 tbsp ice water
  • 2 cups purple sweet potato puree (roasted Stokes or Okinawan potatoes)
  • 0.75 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup full-fat coconut milk
  • 4 tbsp unsalted butter, melted
  • 1 tsp vanilla bean paste
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 1 tsp fresh lemon juice

Instructions:

  1. Roast the potatoes at 400°F (200°C) for 1 hour until the skins are charred and the centers are soft. Note: Roasting intensifies the natural sugars better than boiling.
  2. Pulse the 1.25 cups flour, sugar, salt, and 0.5 cup cold butter in a processor until it looks like coarse crumbs. Note: Keeping the butter cold is the only way to get flaky layers.
  3. Add 4 tbsp ice water one tablespoon at a time until the dough just holds together when squeezed. Chill the disk for at least 30 minutes.
  4. Roll the dough to 12 inches and drape it into your pie dish until it sits snugly against the corners. Trim and crimp the edges as you like.
  5. Process the 2 cups roasted potato flesh until it becomes a thick, lump free paste. Note: Do this while the potatoes are still slightly warm for the smoothest result.
  6. Whisk the 2 eggs and 0.75 cup sugar, then stir in the 1 cup coconut milk, 4 tbsp melted butter, spices, lemon juice, and potato puree until the color is uniform and vibrant.
  7. Pour the filling into the crust and bake at 350°F (180°C) for 55 minutes until the edges are set but the center wobbles slightly.
  8. Cool the pie completely on a wire rack for at least 3 hours until the custard is fully firm. Note: Cutting too early will cause the filling to weep.