Purple Sweet Potato Pie

by Erin

Where are my purple potato eaters? This pie is for you! Perfect for Thanksgiving or any time of the year.

Purple Sweet Potato Pie 2

Have you started planning your Thanksgiving menu yet? Normally I would have already figured out my theme and debated all the options by now but I have barely yet begun. All I know is that Bob will be smoking the turkey and I’ll be making the sides. Due to being overwhelmed in other areas of my life in the last few months I think I might stick to the basics but with a little flair.

Purple Sweet Potato Pie 1

So how about instead of pumpkin pie or sweet potato pie, you pick up some vibrant purple sweet potatoes to make a pie with? I was a bit bummed that the rich color was subdued quite a bit after adding the milk and seasonings but thankfully the flavor did not fade. I changed it up a bit more by adding orange zest and cardamom. What’s your favorite variation of a traditional Thanksgiving dish?

Purple Sweet Potato Pie 3

One year ago: Daytrip to Athens, Ohio

Two years ago: Salted Caramel Apple Cider Bliss

Three years ago: Peanut Butter Turtle Cookie Cups

Four years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Five years ago: Pumpkin Baklava Bars

Six years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Seven years ago: Gluten-Free Cake Batter Pancakes

PURPLE SWEET POTATO PIE

Makes 1 pie (serves 8)

Ingredients:

1-1/4 lb. purple sweet potatoes, peeled and cut into cubes

1 refrigerated or homemade pie crust

2 eggs, lightly beaten

3/4 cup sugar

1-1/2 Tbsp flour

1 tsp fresh orange zest

1 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp salt

1 cup evaporated milk or heavy whipping cream

Directions:

  1. Preheat oven to 400 degrees F with a rack in the bottom third of the oven.
  2. Place sweet potato cubes in a large pot and fill halfway with water. Add a dash of salt and bring to a boil. Add sweet potatoes, cover, and cook for 10 to 12 minutes or until fork tender. Drain, let cool, and then mash in a large bowl. Set aside.
  3. Roll the pie crust into about a 12-inch round. Transfer to a pie plate, trim away the excess then fold the edges under and crimp them.
  4. Add the eggs to the sweet potato and mix together. In a small bowl, combine the dry ingredients and add to the sweet potato mixture. Add milk (or cream) and mix until smooth.
  5. Pour the filling into the crust and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is almost set (it will still jiggle but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325 degrees F. Bake for an additional 15-20 minutes, or until knife inserted near the center comes out clean. Transfer the pie to a wire rack and allow to cool completely.

Source: Adapted from my Pumpkin Pie.

2 comments

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2 comments

Susan November 7, 2018 - 9:45 am

I’m one of your purple sweet potato eaters. They have the best flavor of all sweet potatoes, IMO. But their subdued color in the pie is disappointing. I’m definitely saving this recipe, even though I am unlikely to be baking a large dessert to feed two people for Thanksgiving. I only recently discovered purple sweet potatoes, probably because the regular grocery stores never carry them, especially here. In reading through this post, it amazed me that you had a recipe using them 6 years ago. I guess late discovery is better than never.

Reply
spiffycookie November 7, 2018 - 8:06 pm

Oh yea I made purple sweet potato gnocchi which were awesome (and thankfully kept their lovely color).

Reply

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