Purple Sweet Potato Pie Recipe 2024

This is unlike any Purple sweet potato pie you’ve ever seen. Sweet potatoes naturally turn purple, so no food colouring is required to achieve the iconic look and delicious flavour of the original.



For a creamier, more subdued filling, use purple sweet potatoes (search for Stokes Purple, cultivated in North Carolina), which are somewhat starchier and less sweet than regular sweet potatoes. To achieve an even more subtle sweetness in the filling, we also included coconut milk. For a lovely display, top the sweet potato pie with a fluffy mound of whipped cream and a scattering of toasted coconut flakes.

purple sweet potato

What Is Purple Sweet Potatoes?

Don’t be afraid to purchase purple sweet potatoes if you come across them at the market to use in soups, stews, casseroles, and of course, pies. The anthocyanin, a kind of flavonoid that gives these potatoes, as well as cherries and grapes, their vivid colour, is what naturally gives them their purple hue. They can be used in place of regular sweet potatoes and have a creamy texture and slightly sweet flavour, though they might require a little more cooking time.

Difference Between Ube and Purple Sweet Potatoes?

Although ube and purple sweet potatoes have purple flesh, there are a few important distinctions. To begin with, ube is a yam. Sweet potatoes’ thin, silky skin contrasts with the hard, bark-like texture of yams.

Whereas purple sweet potatoes are usually a deep purple, ube flesh can range in colour from vivid light to dark purple. When cooked, ube has a nuttier flavour and a more tender texture than purple sweet potatoes, which makes it a great option for baking.


Purple Sweet Potato Pie Ingredients

To make Purple Sweet Potato Pie, you’ll need:

  • Refrigerated pie crust: You can opt for a shortcut option or make your own from scratch.
  • Purple sweet potatoes: Cooked and mashed, providing the vibrant color and sweet taste.
  • Coconut milk: Adds a subtly sweet and creamy texture to the pie filling.
  • Granulated sugar: Sweetens the filling to perfection.
  • Salted butter: Enhances richness and adds depth to the flavor.
  • Large eggs: Essential for binding the filling together.
  • Vanilla extract: Elevates the flavor profile with its aromatic sweetness.
  • Ground cinnamon: Infuses a hint of warm spice that complements the sweetness of the sweet potato.
  • Table salt: Balances the flavors and enhances the natural sweetness of the sweet potato and coconut milk.
  • Sweetened whipped cream: A delightful and airy topping that adds a light touch to the pie.
  • Large flaked coconut: Provides a subtle crunch and visually appealing presentation to the finished pie.

Make Purple Sweet Potato pie

Purple Sweet Potato Pie is a unique dessert that your guests will not soon forget, and it comes together in little time at all. Before you get started, here’s a quick recap of the full instructions:

  1. Start by preheating the oven to 400°F. Place the piecrust into a 9-inch pie plate and seal the edge. Place pie weights inside; bake on the bottom rack for 12 minutes. After five minutes of baking, remove the weights. Take out of the oven and lower the heat to 350°F.
  2. Mix sweet potatoes, sugar, butter, eggs, vanilla, cinnamon, and coconut milk; transfer mixture into crust. Bake for 40 to 45 minutes, or until just set. Allow to cool fully on a wire rack.
  3. Spoon whipped cream into the centre and top with coconut.

Purple Sweet Potato Pie Variations

If you would like to modify this pie to your own preferences, take into account the following options:

  • Instead of whipped cream: try adding marshmallows, a torched meringue, or this ginger-honey whip for a unique and delicious topping.
  • Add a nut sprinkle: For a crunchy touch, top with candied pecans, granola, or sugared pecans and pepitas.
  • Add zest or spice: Now is the perfect time to experiment with spices when it comes to sweet potatoes. Purple sweet potatoes go well with ginger, nutmeg, clove, and pumpkin pie spice, among other seasonings. Would you like to add some citrus? Add the zest of an orange for a vibrant touch.

Store Purple Sweet Potato Pie

Purple Sweet Potato Pie can be stored for up to two months, or prepared in advance and refrigerated for up to two days. If frozen, thaw overnight in the fridge and garnish with fresh coconut and whipped cream just before serving.

Pie leftovers can be kept in the fridge for up to two days. It could keep longer if kept apart from the whipped cream. Additionally, you may freeze any leftover pie for up to two months in an airtight container.

Ingredients

  1. Half of a package (14.1 oz) of chilled piecrusts
  2. 2 cups cooked, mashed purple sweet potatoes (about 1 1/2 pounds; use Stokes Purple variety)
  3. One cup of coconut milk, thoroughly shaken and mixed (from one [13.66-oz] can)
  4. 1/2 cup of sugar, granulated
  5. 3 tablespoons melted salted butter
  6. three big, beaten eggs
  7. One teaspoon vanilla extract
  8. 1/2 tsp of cinnamon powder
  9. Half a teaspoon of table salt
  10. One-half cup of sweetened whipped cream
  11. 1/4 cup toasted, unsweetened, large flakes coconut (like Bob’s Red Mill)

Directions

step 1 ::

Piecrust preparation: Set oven rack to bottom and preheat to 400°F. Line a 9-inch pie pan with the piecrust; crimp the edges and fold them under. Put pie weights inside the crust. Bake for 12 minutes on the lowest rack in a preheated oven. Take out the pie weights. Bake for a further 5 minutes or until the surface is slightly dry. Take out of the oven and lower the temperature to 350°F.

step 2 ::
Prepare the pie filling:
Blend sweet potatoes, sugar, butter, eggs, vanilla, cinnamon, and coconut milk in a bowl; transfer into the crust that has been formed.

step 3 ::
Bake pie: Bake for 40 to 45 minutes at 350°F, or until just set. On a wire rack, let cool fully, about 2 hours.

step 4 ::
Add the coconut and whipped cream: Spoon the whipped cream into the centre of the chilled pie and then top with the coconut.

Leave a Comment