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First prepare the Okinawan purple sweet potato. Peel and cut the potato in half-inch cubes. Put the potatoes in a pot and add just enough water to cover the potatoes. Boil the potatoes until they are cooked (about 5 minutes). Then prepare the tapioca. Bring 10 cups of water to a boil in a big pot.

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When the sweet potatoes are cool enough to handle, scoop the flesh into the food processor (discard skins). Pulse until smooth. Add evaporated milk, brown sugar, eggs, butter, brandy, vanilla, nutmeg, allspice and salt. Puree until very smooth, scraping down the sides as needed. Roll the dough out on a lightly floured surface into a 12-inch.

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Gently whisk about one-third of the egg whites into the thin batter; gently fold the remaining egg whites in with a silicone spatula. Pour the batter in the prepared cake pan. Bake at 325 degrees for 38 minutes, or until the center jiggles slightly when gently shaken. Let cool completely on a wire rack, about 1 hour.

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Purple Sweet Potato Ravioli In Brown Butter Garlic Sauce. Photo Credit: www.thebutterhalf.com. The taste is sweet and salty and sharp. The cheeses and garlic pair well with the aromatic flavor of the basil and purple sweet potato, and wrapping it all up in a delicate pasta shell of ravioli completes it.

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For the sweet potato batter. Peel, chop and steam the sweet potato until soft then leave to cool. While the sweet potatoes are steaming, soak the dates in hot water until soft then mash into a puree. Place the cooked sweet potatoes, date puree and the remaining tart ingredients into a food processor. Blend until smooth and silky.

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How to make Purple Sweet Potato Pie. Preheat the oven to 425 degrees Fahrenheit. Poke the purple sweet potatoes with a fork, and bake them on a sheet pan in the preheated oven until softened, about 40-45 minutes. Remove the purple sweet potatoes from the oven and set them aside to cool.

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Cook for about 15 minutes until the sweet potato pieces are tender. While the sweet potato is cooking, combine coconut milk, agar, and agave in a separate pot. Bring mixture to a simmer and cook until agar has dissolved. Drain sweet potato and place in a high speed blender. Add in coconut-agar mixture.

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Beat in the eggs until smooth. Add mashed sweet potato, vanilla and spices and beat until smooth. Place the pie dish with the par-baked crust on a baking sheet, pour filling into the crust. Cover the edge with a pie shield or thin strips of foil. Bake for 30-35 minutes until the middle is still slightly jiggly.

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The filling. In a large bowl, whisk together the eggs, granulated sugar and brown sugar until well combined. Stir in the melted butter, vanilla and heavy cream. Add the mashed purple sweet potatoes and whisk until incorporated and smooth. Stir in the cinnamon, ginger, allspice and nutmeg. Assemble.

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Fit piecrust inside a 9-inch pie plate and crimp. Fill with pie weights; bake 12 minutes on bottom rack. Remove weights and bake another 5 minutes. Remove from oven; reduce temperature to 350°F. Step 2. Whisk together sweet potatoes, coconut milk, sugar, butter, eggs, vanilla, cinnamon, and salt; pour into crust.

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Place the potatoes in a bowl and mash by hand. Or mix on low speed of your stand mixer, using the flat beater, until mashed. Mix in the melted butter, then the sugar, cardamom, ginger, salt, and orange zest. Add the eggs one at a time, mixing until combined, then stir in the milk. Remove the crust from the refrigerator and pour in the filling.

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Remove from oven and allow to crust to cool. While the crust is cooling, prepare the filling: Raise oven temperature to 400ºF. Bring a medium pot of water to a rolling boil; add chopped sweet potatoes and reduce heat to medium; boil for 10-15 minutes or until potatoes can be easily pierced with fork.

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What I Love About This Recipe. Unique Flavor: Purple sweet potatoes bring a unique, sweet flavor that sets this pie apart from the traditional. Beautiful: The rich, royal purple hue adds a visually stunning element to your dessert spread. Thanksgiving Twist: Purple sweet potato pie is a delightful variation for the holiday table, adding a touch of novelty to the classic Thanksgiving lineup.

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1. Heat the dessert in a saucepan over medium heat. Add a little bit of oil in the saucepan and place the dessert flat in a saucepan. Brown the six sides until they are golden brown. 2. Store the purple sweet potato and cheese dessert in an airtight container. It can remain good in the refrigerator for a week.

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Scrape the crust mixture into the baking dish and use a rubber spatula or spoon to press the mixture firmly and evenly into the pan. Freeze to set the crust, about one hour. Wipe the processor.

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Boil the seeds again with different water for 15-20 minutes until the lotus seeds are soft. Take the seeds out, stir-fry the lotus seeds quickly with sugar, then pour the water in, flavor it again, boil one more time, turn off the kitchen, add some vanilla. Scoop the lotus seeds into the bowl then add the purple sweet potatoes and some ice.