Name: Purple Sweet Potato Pie with Coconut and Five-Spice
Total time: 515 min
Ingredients: 1 3/4 pounds purple sweet potatoes or yams (such as Stokes Purple or ube); 1 cup plus 2 tablespoons packed light brown sugar, divided; 1 cup evaporated milk; 1/2 cup plus 2 tablespoons unsalted butter, melted, divided; 3 large eggs, beaten; 1 teaspoon vanilla extract; 1 teaspoon ube flavoring (such as McCormick Ube Flavor); 3/4 teaspoon ground cinnamon, divided; 1/2 teaspoon five-spice powder; 1/4 teaspoon kosher salt; 1/4 teaspoon ground nutmeg; 1 Master Pie Dough pie shell; 1/4 cup uncooked regular rolled oats; 1/4 cup chopped pecans; 2 tablespoons sweetened shredded coconut; 2 tablespoons miniature marshmallows

Purple Sweet Potato Pie with Coconut and Five-Spice

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This purple sweet potato pie is seasoned with five-spice seasoning and topped with toasted oats, pecans, and coconut.

By Krystal Mack

Updated on November 16, 2022

Purple Sweet Potato Pie with Coconut and Five-Spice — Photo: Christopher Testani

Active Time:

35 mins

Total Time:

8 hrs 35 mins

Yield:

Krystal Mack, of the bakery BLK//SUGAR in Baltimore, draws inspiration from the communities nearby. The purple ube, or sweet potato, in this pie comes from the Filipino Americans who make up a vital part of Baltimore’s culture. The Taiwanese and Southeast Asian populations introduced Mack to five-spice seasoning and inspired the addition of coconut. Toasted marshmallows give it a touch of a Black Thanksgiving. Ube flavoring amps up the purple color of the pie, making it a showstopper on any holiday table. “This pie represents true cultural exchange,” says Mack.

Ingredients

1 3/4 pounds purple sweet potatoes or yams (such as Stokes Purple or ube)
1 cup plus 2 tablespoons packed light brown sugar, divided
1 cup evaporated milk
1/2 cup plus 2 tablespoons unsalted butter, melted, divided
3 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon ube flavoring (such as McCormick Ube Flavor)
3/4 teaspoon ground cinnamon, divided
1/2 teaspoon five-spice powder
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 Master Pie Dough pie shell
1/4 cup uncooked regular rolled oats
1/4 cup chopped pecans
2 tablespoons sweetened shredded coconut
2 tablespoons miniature marshmallows

Directions

Preheat oven to 350°F. Pierce yams several times with a fork, and wrap each in aluminum foil. Bake in preheated oven until tender, 1 hour to 1 hour and 30 minutes. Remove from oven; cool completely, about 2 hours.
Preheat oven to 350°F. Peel cooled yams, and discard skins. Process yams in a food processor until mixture is smooth and forms a ball, about 1 minute. Place 11/2 cups yam puree in a large bowl; reserve remaining puree for another use. Whisk in 1 cup brown sugar, milk, 1/2 cup butter, eggs, vanilla, ube flavoring, 1/2 teaspoon cinnamon, five-spice, salt, and nutmeg until smooth and combined. Pour mixture into frozen pie shell. Bake in preheated oven until filling is set, about 50 minutes.
Meanwhile, stir together oats, pecans, coconut, remaining 2 tablespoons brown sugar, remaining 2 tablespoons butter, and remaining 1/4 teaspoon cinnamon in a bowl. Set aside.
Remove pie from oven; sprinkle center of pie with oat mixture. Return to oven; bake at 350°F until topping is lightly browned, about 10 minutes. Sprinkle marshmallows over topping, and bake until lightly browned, about 5 minutes. Transfer pie to a wire rack to cool completely, about 4 hours.