Kumara Kumala or Sweet Potato Pie
Experience the comforting sweetness of the tropics with Kumara Kumala, a luscious twist on classic sweet potato pie. This decadent dessert features velvety mashed sweet potatoes (kumara) blended with warm spices like cinnamon and nutmeg, enhanced by the richness of brown and granulated sugars, creamy evaporated milk, and fragrant vanilla extract. Tucked into a perfectly flaky 9-inch pie crust, this pie is baked to perfection, boasting a custard-like filling that’s both smooth and satisfying. Prepared in just 20 minutes with simple, pantry-friendly ingredients, this pie makes for an irresistible centerpiece at holiday feasts or intimate gatherings. Serve it slightly chilled or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. Kumara Kumala is a flavorful homage to sweet potato pie with a tropical-inspired flair that’s sure to steal the show!
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Recipe Information
Ingredients
- 2 large sweet potatoes (kumara)
- 6 tablespoons unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs
- 0.5 cup evaporated milk
- 1.5 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 prepared and unbaked 9-inch pie crust
Instructions
Preheat your oven to 375°F (190°C).
Peel and cube the sweet potatoes into large chunks. Place them in a pot of boiling water and cook for about 15-20 minutes or until fork-tender.
Drain the sweet potatoes and transfer them to a large mixing bowl. Mash them until smooth.
While the potatoes are still warm, add the unsalted butter to the bowl and stir until fully melted and incorporated.
Mix in the granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and salt, ensuring all ingredients are evenly distributed.
In a separate bowl, lightly whisk the eggs. Pour the beaten eggs into the sweet potato mixture and stir well.
Add the evaporated milk and vanilla extract to the mixture, stirring until the filling is smooth and creamy.
Place the prepared pie crust into a 9-inch pie dish. If using a homemade crust, trim and crimp the edges as desired.
Pour the sweet potato filling into the pie crust, spreading it evenly.
Place the pie in the preheated oven and bake for 55-60 minutes, or until the filling is set and slightly puffed around the edges. A toothpick inserted in the center should come out mostly clean.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This allows the filling to set further.
Slice and serve at room temperature or chilled. Optionally, top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 379.5 g | 138% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 253.5 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 651 mg | 50% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
