This, may I say, is for the sensitized palate as the flavors are subtle and complex…and come together as you slowly savor and enjoy. There is no smack of sweet right away that you might be accustomed to with a pretty pie. I made this for my parents–my mom’s favorite color is purple and my dad is big on health boosting foods. See link below for nutritional information on UBE –the powerful purple yam.
1/4 cup melted coconut oil (1/2 cup if you going to double the crust thickness, than double the rest of the ingredients, below.)
1/4 cup maple syrup
1/2 cup almond flour ; 1/2 cup powdered peanut flower
3/4 cup unsweetened shredded coconut (thinner the better)
1/2 teaspoon sea salt of Himalayan pink salt
1/2 teaspoon baking soda
FOR THE FILLING:
4 medium sized ube (purple sweet potatoes) peeled and largely chopped
all the cream from 1 can of full fat coconut milk (please use BPA-free
1/2 cup monkfruit granules; 1/4 cup maple syrup (double if you need a sweet pie.)
1 1/2 tablespoon of tapioca starch
freshly squeezed lime juice from 1/2 of a lime
dashes of cinnamon, ginger, all spice, cloves and 1/8 (no more than 1/4) teaspoon of cayenne (I like 2:1 ratio of cinnamon to ginger, all spice, and cloves.)
PEANUT BUTTER “Frosting” (not true frosting, but does the decorative job with added flavor boosting! Just throw in food processor and spread around edges of cooled off pie.)
1/2 cup smooth peanut butter
1/2 cup cream from canned coconut milk
1/2 cup monkfruit granules, 1/2 cup maple
1/2 teaspoon sea salt
drizzle of vanilla extract
WHAT TO DO:
1- Heat oven to 350 degrees and spread coconut oil on sides of your 8-9″ springform pan after placing parchment paper on bottom.
2- Mix up crust ingredients and press into bottom of pan and bake for 10 minutes. If you have doubled the crust for more thickness, leave in for 15 minutes.
3- Don’t worry if it’s poofy, the filling ingredients will flatten the poof, no problem!
4- Skin potatoes and boil for 10 minutes or put in oven for 20 minutes after peeling.
5- Put potatoes and all the filling ingredients in high-powered blender until creamy and lusciously smooooooooth…
6- Bake for 50 minutes–there will be some jiggle, but it should set as it cools.
7-After cooling, spread your peanut butter “frosting” on edges and decorate with powdered peanut. This spread is meant to be a bit rustic, but you can look up lots of true frosting recipes to a more flourishing frosting topping. Most call for too many ingredients or palm oil and I like to avoid fuss and items that prick my conscience.
Remember…this is a pie for folks who enjoy subtleties, but for true sweet tooths, just double the sweet stuff (a bit more maple syrup and monkfruit granules won’t be too bad!)
I love this as a way to help folks “taste the season” in the fall and winter. I nice tea or black coffee would offset this nicely.
As promised, here’s a quick link listing this powerful antioxidant packed purple potato…
While Ube is often a staple in Phillipino cuisine, it is treasure all over the world. So, if you can find the Okinawan Purple Yam, use those!