Local Moco: Okinawan Sweet Potato Pie

This month, Hawaii public school students are being served a localized version of the holiday pumpkin pie — an Okinawan sweet potato pie — courtesy Hawaii island farmers who grew the potatoes and the state Department of Education’s ‘Aina Pono: Harvest of the Month program.

Keolu Elementary School cafeteria manager Edita Montgo­mery created the recipe with her staff. It’s a riff on another of their original pie recipes, with modi­fications to address mass production and meet nutritional guidelines while also maximizing flavor. Montgomery said the whole-wheat flour schools now use altered the taste of the crust, so the crew created a new crust based on the school’s shortbread cookie recipe. The pie will be served at more than 200 cafeterias statewide.

It’s the first time local Okinawan sweet potatoes are being featured in student meals.

‘Aina Pono focuses on increasing local food served at public schools. Other local items highlighted in the program have included beef, banana, papaya, breadfruit and pineapple.

Here’s Montgomery’s recipe, scaled down for a single 9-inch pie.

OKINAWAN SWEET POTATO PIE

By Edita Montgomery

>> Crust:

• 3 tablespoons softened butter
• 2 tablespoons granulated sugar
• 1/8 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 tablespoon water, as needed

>> Filling:

• 1/2 pound Okinawan sweet potato (1-1/2 cups, mashed)
• 1 large egg
• 3/4 cup evaporated milk (6-ounce can)
• 1 tablespoon butter, softened
• Pinch salt (omit if using salted butter)
• 1/3 cup brown sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon orange juice, fresh squeezed or concentrate
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• Pinch of ground cloves or nutmeg

>> To make crust: Heat oven to 375 degrees and position rack to middle position. Lightly grease 9-inch cake pan or pie tin.

Mix butter and sugar on low speed until combined. Add vanilla and increase speed to high; cream for 5 minutes.

Add flour; mix on low to combine. Do not over mix. Add water as needed to bring dough together.

Spread and flatten dough directly in pan. Note that the dough will be soft and delicate and should not be overworked. Prick holes in crust with a fork to avert air pockets forming. Bake 10 to 15 minutes, or until edge of crust turns light brown.

Remove from oven, set aside, and raise temperature to 425 degrees.

>> To make filling: Steam, peel and mash sweet potato. Beat with mixer on medium speed 3 to 5 minutes, until very smooth and free from lumps.

Add egg, milk, butter, salt, brown sugar, flour, orange juice, cinnamon, ginger and cloves. Mix on medium speed 3 to 5 minutes until smooth and well blended.

Pour filling into crust. Bake 15 minutes, then reduce temperature to 375 degrees and bake another 15 minutes, or until inserted knife comes out clean. Cool and serve. Serves 12.

Approximate nutritional information, per serving: 90 calories, 4 g total fat, 2 g saturated fat, 14 g carbohydrates, 1 g fiber, 1 g protein, 11 mg sodium.