Japanese Sweet Potato Pie
I spotted Japanese Sweet potatoes recently in a grocery store. Japanese sweet potatoes are called “satsuma-imo“. I had heard of them, but had never seen them.. They are a deep red/purple color on the outside and white on the inside. These were larger than what I expected. I decided to try some, not sure what I was going to do with them. After I boiled them I almost didn’t want to make the pie, they were so tasty.
Japanese vs. American Sweet Potatoes
Japanese sweet potatoes are sweeter than varieties found in the U.S. and have a rich, nutty flavor. I tried one with a little butter and sugar sprinkled on top and it was delicious. I decided to try them in the recipe I use for Sweet Potato Pie that I usually make around the holidays. The potatoes have a white flesh that turns yellowish when cooked, and they they do turn dark if left standing,
Adding just a few drops of food coloring can make the pie appealing.
The Japanese Sweet Potato Pie doesn’t need a crust if you don’t want one. I make it both ways. I like it without a crust and my husband likes it with a crust. My family loves it either way.
- Servings 1 deep-dish pie
- 473 ml (2 cups) boiled and mashed Japanese sweet potatoes, from about 3 large ones
- 2 eggs
- 118-177 ml (1/2 - 3/4 cup) sugar (depending on how sweet you want it - the potatoes are slightly sweet so not too much is needed)
- 118 ml (1/2 cup) biscuit mix
- 10 ml (2 teaspoons) Mexican vanilla
- 5 ml (1 teaspoon) ground cinnamon
- 45 ml (3 tablespoons) melted butter
- 384 ml (13 ounces/1 large can) evaporated milk
- 1-2 drops purple food coloring, optional
- 1 unbaked 23 cm (9 inch) deep-dish pie crust, purchased or homemade
- Preheat oven to 177°C (350°F). Beat potatoes until smooth. Add eggs and sugar. When mixed well, add the rest of ingredients except the pie crust, and beat until smooth.
2. Pour into pie crust. Bake until filling is set, about 45 minutes.