1/2 cup ice
1/2 cup cold water
1 1/4 cups all-purpose flour
1/2 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
1/2 can (7 ounces) condensed milk
2 tablespoons coconut cream
1 egg yolk
1/2 teaspoon coconut extract
1/2 teaspoon kosher salt
5 medium or 3 large Stokes Purple® sweet potatoes
1 orange sweet potato (optional)
For the pie dough, Combine ice and water in a small cup or bowl. Set aside.
Put flour, sugar, and salt in a large bowl and stir with a spatula to combine. Sprinkle in butter cubes and toss until each cube is coated in a flour mixture. Flatten each cube of butter with your pointer fingers and thumbs. Toss again to coat flattened butter pieces. Continue massaging butter into the flour until the remaining shards resemble cornflakes in a range of sizes.
Add 2 tablespoons of cold water, taking care not to include any ice; fluff moisture through flour and butter with a spatula. Continue adding cold water 1 tablespoon at a time, pressing dough with a spatula after each addition until it begins to come together. Avoid heavy kneading as overworking dough will lead to a tough crust.
If the dough is still dry and doesn’t hold together when a handful is squeezed, add a little more water. Don’t add too much water (usually 3-5 tablespoons total is sufficient).
When the dough begins to hold together, turn it out onto a work surface and gently form it into the rounded mound. Wrap dough tightly in plastic, then gently press into a round flat disk, about 1 inch in thickness.
Refrigerate at least 3 hours or overnight before rolling.
For the pie filling, place roasted sweet potatoes in blender container or food processor bowl, along with all other filling ingredients. Blend until smooth.
For everything else, preheat oven to 350 degrees.
On floured surface, roll rested disk of dough into a 14-inch circle. Roll dough onto rolling pin and unfurl it over 9-inch pie pan. Taking edges of the dough, gently ease it into pie pan, nestling it into the inner elbows of pan. Trim excess dough with kitchen shears to create 1-inch overhang. Fold overhang back under, creating an elevated edge. Crimp dough all around pie edge. Freeze pie shell solid, about 15-20 minutes.
To blind-bake, line frozen pie shell tightly with foil. Fill to top with pie weights and place on rimmed baking sheet to catch any butter drips. Bake 35 minutes until foil no longer sticks to dough. Remove foil and pie weights, then bake another 10-15 minutes or until crust begins to brown.
Pour prepared filling into par-baked pie shell; smooth surface with spatula. Set aside.
Peel uncooked sweet potatoes. Use sharp chef’s knife or mandolin to slice potatoes thinly. The slices shouldn’t be too thick to bend, but neither should they be translucent. They will need to stand upright in sweet potato filling.
Gather six slices of purple potato and lay them in slightly overlapping line on cutting board. Carefully transfer line of potatoes as single unit and stand them up in sweet potato filling, curving line slightly and using filling to hold everything securely in place.
Gather six more slices of potato and repeat process, then transfer to pie, placing adjacent to first line and following curve. Continue process of fitting lines of potatoes—staggering lines and varying curves—until entire surface of pie is covered. Vary number of slices in each line depending on remaining space. If using orange sweet potatoes for color variance, intersperse occasional lines of orange sweet potatoes.
Using pastry brush, brush small amount of melted coconut oil over tops of potato slices and cover pie securely with aluminum foil. The foil will help steam potato slices during baking and prevent them from drying out. Place pie on rimmed baking sheet and bake at 350 degrees for 1 hour. Brush a little more coconut oil on potato slices and continue baking for another 30-45 minutes or until potato slices are tender.
Serve pie warm or at room temperature. Store well-sealed leftovers in refrigerator; consume within three days.