Where are my purple potato eaters? This pie is for you! Perfect for Thanksgiving or any time of the year.
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.
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?
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)
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
- Preheat oven to 400 degrees F with a rack in the bottom third of the oven.
- 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.
- 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.
- 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.
- 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.