Ube Yam Pie
Chef: Jordan Herigstad
480 Grams Ube Yam
14 Grams Sugar
80Grams Brown Sugar
3 Grams Ginger, Powdered
2 Grams Cardamom
4 Grams Cinnamon
1 Grams Nutmeg
276 Grams Coconut Cream
35 Grams Corn Starch
40 Grams Licur 43 (Liquor)
2 Grams Anise Seed, Ground
2 Grams Caraway
Roast yams on a lined sheet tray for 40 to 50 minutes at 300 degrees, until yams are soft but not browned. Check every 20 minutes
Removed skin from the yam and discard.
Combined all ingredients into a large container and puree with an emersion blender or Robo Coup.(food Processor)
Fill Pie shell with the mixture until it is just below the top of the crust.
Bake pie in a 325-degree oven for 10 minutes on low fan. Rotate pie 180 degrees and back for another 10 minutes.
Remove pie from the oven and allow to cook on a baking wrack for 20 minutes.
Carefully remove pie from the pie tin. Cut into 6 or 8 slices, top with whip cream and enjoy!