Description
This purple sweet potato pie is a stunning twist on the classic Southern dessert. Its vibrant purple color and rich, velvety texture make it a show-stopping pie for any occasion. Made with roasted purple sweet potatoes, warm spices, and a buttery crust, this pie is as delicious as it is beautiful.
Perfect for Thanksgiving, Christmas, or any special occasion, this recipe will add a touch of color and uniqueness to your dessert table.
Ingredients
For the Pie Filling:
- 500 g (2 cups) purple sweet potatoes, cooked & mashed
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 large eggs, beaten
- 57 g (¼ cup) unsalted butter, melted
- ½ cup (120 ml) evaporated milk or coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon orange zest (optional, for citrus brightness)
For the Pie Crust (Homemade or Store-Bought):
- 1 ¼ cups (160 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cubed
- 2–4 tablespoons ice water
Toppings (Optional):
- Whipped cream or coconut whipped cream
- Toasted coconut flakes
- Pecan streusel topping
- Drizzle of maple syrup
Instructions
Step 1: Cook the Purple Sweet Potatoes
- Preheat the oven to 400°F (200°C).
- Wash and scrub the purple sweet potatoes thoroughly.
- Pierce them with a fork and place them on a baking sheet.
- Roast for 50 minutes to 1 hour, or until they are soft and easily pierced with a knife.
- Let them cool slightly, then remove the skins and mash them until smooth.
Step 2: Make the Pie Crust (Skip this step if using store-bought crust)
- In a mixing bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together.
- Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out the dough on a floured surface and transfer it to a 9-inch pie pan. Trim excess dough and crimp the edges.
Step 3: Prepare the Pie Filling
- In a large mixing bowl, whisk together the mashed purple sweet potatoes, sugar, brown sugar, melted butter, eggs, and evaporated milk.
- Add vanilla extract, cinnamon, nutmeg, salt, and orange zest (if using). Mix until smooth.
Step 4: Assemble & Bake the Pie
- Preheat the oven to 350°F (175°C).
- Pour the filling into the prepared pie crust and smooth the top.
- Bake for 50-55 minutes, or until the center is set but slightly jiggly.
- Let the pie cool completely for at least 2 hours before slicing.
Step 5: Add Toppings & Serve
- Serve as-is or top with whipped cream, toasted coconut flakes, or pecan streusel.
- Slice and enjoy your delicious purple sweet potato pie!
Notes
✅ Use Roasted Potatoes – Roasting enhances the natural sweetness and brings out the best flavor.
✅ Don’t Overmix the Filling – Overmixing can introduce too much air, causing cracks in the pie.
✅ Chill Before Serving – Cooling helps the filling set for clean slices.
✅ Add a Crunchy Topping – Try a pecan streusel or toasted coconut for added texture.
✅ Gluten-Free Option – Use a gluten-free pie crust or a nut-based crust.
- Prep Time: 30 min
- Cook Time: 50-55 min
- Category: Desserts
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 259 kcal
- Sugar: 15 g
- Fat: 13 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g