Purple Sweet Potato Pie Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
40 mins
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Total Time
1 hr 40 mins
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Servings
8 slices
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Calories
335 kcal
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Course
Dessert
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Cuisine
North American
Purple Sweet Potato Pie Recipe
Description
The pie begins with a prepared pie crust that is blind baked to prevent sogginess. The filling features whole peeled and steamed purple sweet potatoes softened by boiling, then mashed and combined with sugar, whole milk, melted butter, vanilla extract, pumpkin pie spice, salt, and eggs to create a custard-like mixture. Pumpkin pie spice adds aromatic warmth reminiscent of fall flavors. The filling is poured into the prepared crust and baked until set.
The purple sweet potatoes give a naturally vibrant purple hue and a mildly sweet, earthy flavor across a smooth yet dense filling. The pie’s texture is creamy but holds shape well. It offers an attractive alternative to classic sweet potato or pumpkin pies on festive tables. Serve with whipped cream as a complementary topping.
If pumpkin pie spice is unavailable, it can be substituted with a blend of cinnamon, allspice, and nutmeg to achieve similar flavor notes. This recipe is suitable for home bakers wanting to try a colorful twist on a traditional dessert.
Ingredients
- 1 pie crust homemade or store-bought
- 1 ½ lb purple sweet potato
- ¾ cup granulated sugar
- ½ cup milk whole
- ¼ cup butter
- 1 tablespoon vanilla
- 1 teaspoon pumpkin pie spice see notes
- ¼ teaspoon salt sea salt
- 3 large egg
- Whipped Cream for serving
Instructions
- On a floured surface, roll out the pie dough so that it is 2 inches larger than your pie pan. Press the dough into your pie pan and crimp the edges. Put the pie crust into your fridge to chill for 30 minutes.
- Preheat your oven to 350 degrees Fahrenheit. Line the chilled pie crust with parchment paper and fill it with pie weights. Blind bake the pie for 15-17 minutes, until the edges of the crust no longer look raw. Remove the pie weights with the parchment paper and then poke holes in the bottom with a fork. Return the pie crust to the oven for 5 minutes.
- When your pie crust is in the fridge, start making the filling. Peel and chop the purple sweet potatoes into 1-inch pieces and put them in a medium-sized pot. Add 1 cup of water to the pot and bring it to a boil over high heat. Cover the pot, reduce the heat to medium-high, and steam the purple sweet potatoes for 10 minutes, or until they are soft.
- Drain any remaining water from the pot and then add the purple sweet potatoes to a large mixing bowl or your stand mixer.
- Add the sugar, milk, butter, vanilla, pumpkin pie spice, and salt and beat well with electric beaters.
- Ensure that the filling is not too hot (if it is, let it cool), and then add the eggs and beat them into the filling. Pour the filling into the blind-baked pie crust and smooth the top.
- Bake the purple sweet potato pie for 35-40 minutes, or until the pie has set. If the edges of the pie start to get too dark while baking, add a pie shield. Let the pie cool completely before cutting into it. Serve the pie dolloped with whipped cream.
Notes
- If you don't have pumpkin pie spice, mix ½ teaspoon cinnamon, ¼ teaspoon allspice, and ¼ teaspoon nutmeg as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 335kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 285mg | 12% |
| Potassium | 362mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 12370IU | 247% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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