purple sweet potato pie recipe

Written BySheba G Updated On
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The Best purple sweet potato pie recipe

Purple Sweet Potato Pie

4.6 from 1868 votes

This pie uses purple sweet potatoes for a vibrant, naturally sweet filling. It’s a fun twist on a classic dessert that your family will love.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water

For the Filling

2 cups mashed cooked purple sweet potatoes
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

👨‍🍳Directions

1Preheat oven to 375 degrees F.
2Make the crust: In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, stirring with a fork until dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
3Roll out dough on a floured surface to fit a 9 inch pie dish. Place dough in dish, trim and crimp edges. Set aside.
4Make the filling: In a large bowl, mash the cooked purple sweet potatoes until smooth.
5Add granulated sugar, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until well combined and smooth.
6Pour filling into prepared crust.
7Bake for 50 to 60 minutes, or until filling is set and a knife inserted in the center comes out clean. Cool on a wire rack. Serve warm or at room temperature.

🔧Equipment

9 inch pie dish
Mixing bowls
Potato masher or fork
Whisk
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 320mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 32g🥩Protein: 6g

📝Notes

You can use canned purple sweet potatoes if fresh are not available. Just drain and mash them well. For a dairy free version, use coconut milk instead of evaporated milk.

Watch Video Of How Purple Sweet Potato Pie Works

This purple sweet potato pie is a beautiful and delicious addition to any dessert table. It’s a recipe I make for Thanksgiving and other family gatherings because it always gets compliments. The natural sweetness and creamy texture make it a dessert everyone can enjoy.

❓ Frequently Asked Questions About Purple Sweet Potato Pie

1. Can I use regular sweet potatoes instead of purple?

Yes, you can. The pie will still taste great, but it won’t have the same vibrant purple color. The flavor is similar, so it’s a fine substitute if you can’t find purple sweet potatoes.

2. Do I need to peel the purple sweet potatoes before cooking?

Yes, peel them before boiling or roasting. The skin can be tough and won’t mash smoothly into the filling. Peeling them gives you a smoother, creamier texture.

3. How do I cook the purple sweet potatoes for the filling?

You can boil them: peel and cut into chunks, then boil in water for about 15 to 20 minutes until tender. Or roast them: wrap whole potatoes in foil and bake at 400 degrees F for 45 to 60 minutes. Roasting brings out more natural sweetness.

4. Can I make this pie ahead of time?

Absolutely. You can make the pie a day in advance. Let it cool completely, then cover and refrigerate. Bring to room temperature before serving or reheat gently in the oven.

5. How do I store leftover pie?

Cover leftover pie with plastic wrap or foil and store in the refrigerator for up to 4 days. You can also freeze the baked pie for up to 2 months. Thaw in the fridge overnight before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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