Food & Wine USA - (11)November 2018

NOVEMBER 2018 89

Purple Sweet Potato Pie with

Coconut and Five-Spice

ACTIVE 35 MIN; TOTAL 8 HR 35 MIN

SERVES 8

Ube flavoring, a liquid extract from McCor-

mick, amps up the radiant purple color of

the yams in Mack’s recipe.

13 /^4 lb. purple sweet potatoes or yams

(such as Stokes Purple or ube)

1 cup plus 2 Tbsp. packed light brown

sugar, divided

1 cup evaporated milk

1 / 2 cup plus 2 Tbsp. unsalted butter,

melted, divided

3 large eggs, beaten

1 tsp. vanilla extract

1 tsp. ube flavoring (such as

McCormick Ube Flavor)

3 / 4 tsp. ground cinnamon, divided

1 /^2 tsp. five-spice powder

1 / 4 tsp. kosher salt

1 / 4 tsp. ground nutmeg

1 Master Pie Dough pie shell (recipe

at right)

1 / 4 cup uncooked regular rolled oats

1 / 4 cup chopped pecans

2 Tbsp. sweetened shredded coconut

2 Tbsp. miniature marshmallows

1. 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 min-
   utes. Remove from oven; cool completely,
   about 2 hours.


2. 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 1^1 / 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.


3. 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.


4. 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 com-
   pletely, about 4 hours.

Master Pie Dough

ACTIVE 10 MIN; TOTAL 2 HR 40 MIN

MAKES 2 (12-OZ.) PIE SHELLS

This all-butter dough keeps well in the

freezer—we like to have several disks

on hand during the holidays. Use the

shells for any of the pies in this story.

23 / 4 cups all-purpose flour (12 oz.),

plus more for work surface

1 Tbsp. kosher salt

1 Tbsp. granulated sugar

1 cup unsalted butter, cut into

(^1) / 2 -inch pieces and frozen
1 / 2 cup ice water

1. Combine flour, salt, and sugar in
   food processor; pulse to combine,
   about 5 times. Add butter; pulse until
   butter forms pea-size pieces, about 10

times. With food processor running,

drizzle in ice water; process until mix-

ture just starts to clump, about 10 sec-

onds. (Do not overmix; dough should

not form a ball.) Turn mixture out

onto a clean work surface; knead until

dough just starts to come together, 4

to 5 times.

2. Divide dough into 2 equal portions.
   Flatten each portion into a 4-inch disk;
   wrap each tightly in plastic wrap. Chill
   at least 2 hours or up to 3 days.


3. Roll dough into a 12-inch circle on a
   lightly floured surface. Fit dough into a
   9-inch pie plate or cast-iron skillet; trim
   excess dough, and crimp edges. Freeze
   pie shell, uncovered, until hard, at least
   30 minutes or up to overnight. Dough
   can be frozen up to 1 month.
   PAIGE GR ANDJEAN

PORTRAIT: NATHAN PERKEL