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Saturday, November 27, 2004
Purple Sweet Potato Pie
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About Me
- obachan
- Muroto, Kochi, Japan
- "OBACHAN" means a "middle-aged woman" or "aunty" in Japanese. .*************************. Having moved back to my hometown in April 2009, I live in one of the desperately underpopulated areas in Japan now. Let me share my life in a real countryside with aging parents living in the same house. And here in Muroto -- the place where I chose to live -- you can hear the heartbeat of the Earth! ;)
The contents of this blog created by me (text/comments and photos) are licensed under a Creative Commons License. Copyrights of free web graphics used in this site and comments made by others belong to the creators of those works.
20 comments:
Hi Jonny,
Looks like there are several kinds of purple sweet potatoes available in Japan, and I’m not sure if dad’s are the same as Okinawan sweet potatoes. Maybe Okinawan ones are white outside and purple inside (and a little sweeter)? Dad’s are purple both outside and inside.
The sweet potato pie looks pretty smooth. Great job! :o)
looks good from here Obachan!
Dear Obachan, 2 thumbs up for this murasaki imo. I am not a big fan of imo, but I can never resist a purple imo. Maybe becoz my lucky colour is purple. :P And this murasaki imo definitely looks gorgeous. Well done! :)
> Dennis --- Thanks. I’m so happy with the result, too.
> drstel --- Glad to hear that :)
> Jonny --- So you have Okinawan purple sweet potatoes in California? Gee. Looks like you can get anything Japanese in California, can’t you??
> fish fish --- Oh, purple is your lucky color? So maybe you’ll have a good luck pretty soon then. If you find a 500-yen coin on the street in the near future, notice it’s the effect of obachan’s purple colored pie ;) hahaha….
I love bibimbap in a hot stone pot :D
Hi Obachan! My, that looks delicious! The addition of condensed milk reminds me of a Filipino dish using purple yam too, it's called ube. My girls love it. The Filipino version is crustless though.
Hi JMom,
I searched for the ube dessert you mentioned and found something called “Ube Halaya.” Is this it?
Hi Obachan, yep, that's it!
I was just looking some purple sweet potato roots to grow here in Italy !!
Anybody can help me ?
thanks
Angelo
Posted by Angelo
Hi Angelo,
Welcome to my site :)
I have no idea if or how you can get purple sweet potatoes in Italy... Sorry. Hope someone gives you the information you need.
Posted by obachan
Hi Obachan
Can you post your modified recipe for the purple sweet potato pie. It looks delicious.
Hi ManisManis,
Thanks for your interest. But I’m terribly sorry… as you see, it was a long time ago that I made this pie and I didn’t save the modified version of the recipe. The only thing I remember is that I added milk until the potato filling felt like a little thick pumpkin pie filling. As for the amount of condensed milk, I guess it was 1 or 2 Tbsp, but not positive. Basically, to make the filling, I repeated the process of tasting it, then adding some more of this and that, and tasting again…total improvisation. Sorry.
Thanks for your answer Obachan. I am currently obsessed with trying to get purple colored muffin (naturally). I made some recently with the purple sweet potatoes. However, they turned bright green because of a chemical reaction with the bicarbonate soda and the baking powder (both alkaline). Do you have any idea how to overcome this?
I googled some Japanese sites and some said adding a little lemon juice would prevent the problem. I haven't tried it myself so I'm not sure if it really works or not, but sounds like worth trying. (No website said exactly how much lemon juice.)
Thanks for the research Obachan. I will 'neutralize' the sweet potatoes the next time.
Good luck, manismanis. Let me know if it worked.
Looks Awesome but where in the world could you find purple sweet potatoes.I never even new they existed!
It DOES look good! What a beautiful purple. How does the murasaki imo's consistency and texture compare to traditional Sweet Potato Pie coming out of grandma's kitchen here in America? It seems like you used a traditional Southern recipe just like our African-American grandmothers used to make (and southerners of all backgrounds came to love). (Also, by the way, just a little lemon, not much.)
Hi! Thanks for your comment. I think the consistency and texture are almost the same... well, maybe ours is a little more dry?
I miss pies in America...
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