5.0 from 90 votes
Purple Sweet Potato Pie Recipe
Is this not the most eye-catching pie you've ever seen! This purple sweet potato pie is a thing of beauty, intrigue, and nutrients (perhaps that last one's not so glamorous, but if you're going to have pie, why not reap the benefits of the nutrient-dense purple sweet potato!) Promise, this is a can't-put-your-fork-down purple sweet potato pie recipe!
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 40 mins
Servings: 8 slices
Calories: 335 kcal
Course:
Dessert
Cuisine:
North American
Ingredients
- 1 pie crust homemade or store-bought
- 1 ½ lb purple sweet potatoes
- ¾ cup granulated sugar
- ½ cup whole milk
- ¼ cup butter
- 1 tablespoon vanilla
- 1 teaspoon pumpkin pie spice see notes
- ¼ teaspoon sea salt
- 3 large eggs
- 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.
Cup of Yum
Notes
- If you don't have pumpkin pie spice on hand, substitute ½ teaspoon cinnamon, ¼ teaspoon allspice, and ¼ teaspoon nutmeg.
Nutrition Information
Serving
1 slice
Calories
335kcal
(17%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
87mg
(29%)
Sodium
285mg
(12%)
Potassium
362mg
(10%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
12370IU
(247%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 335
% 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.