Friday Pie-Day: Satsuma-imo Pie

Satsuma-imo pie:  Japanese Sweet Potato custard pie

Japanese Sweet potato pie in a dish mimicking the oval shape of potatoes. Japanese Sweet potato with their beautiful red skin above.
Japanese Sweet Potato Custard Pie & Japanese Sweet potato with their beautiful red skin above.

Japanese sweet potatoes have a beautiful red skin and pale flesh. The flavor is more mild and delicate than the orange varieties. A popular snack food in the fall and winter in Japan is roasted sweet potato. Take that warming winter food inspiration and put it into a custard pie. Most of the ingredients can be sourced locally: Sweet potatoes, eggs, cream & maple syrup. Check the farmers market, Whole Foods or get in on our next bulk winter delivery.

  • 2 medium sweet potatoes, peeled and baked or boiled until soft
  • ¾ cup maple syrup
  • ¾ cup heavy whipping cream or coconut milk
  • 3 eggs or 1/4 cup cornstarch
  • 1 tsp vanilla
  • 1 tsp cinnamon or pumpkin pie spice
  • ½ tsp salt
  • 2 Tbsp dark rum
Mash up the cooked sweet potatoes in a large mixing bowl. Add the remaining ingredients, one at a time, beating with an electric mixer until smooth, about 2 minutes. Pour into an butter pie pan for a crustless custard pie. If you love pie shell then pour into an unbaked pie shell. Brush a layer of egg yolk or water and sugar for a shiny surface. Bake at 400 degrees for 45 minutes. Cool completely. Top with whipped cream (optional).
This custard is delicious on its own without baking. Omit eggs and reduce sweetener slightly and serve.

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