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Purple Sweet Potato Pie Recipe

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4 from 79 reviews

  • Author: Sky
  • Total Time: 45 minutes
  • Yield: Serves 8

Description

This vibrant Purple Sweet Potato Pie features a velvety smooth filling made from cooked purple sweet potatoes blended with warm pumpkin spices, eggs, and sweetened condensed milk, all nestled in a flaky pie crust. The pie offers a stunning color and rich, creamy texture perfect for a unique twist on classic sweet potato pie, ideal for fall gatherings or festive celebrations.

Ingredients

Pie Crust

  • 1 pie crust, store bought or homemade

Filling

  • 1 large purple sweet potato (Murasaki, Ube, Okinawa, Beauregard)
  • 2 eggs
  • 1 egg yolk
  • 3 tsp pumpkin spice blend
  • 1 tsp vanilla extract
  • 1 (14 oz) can sweetened condensed milk
  • 1/4 cup water

Instructions

  1. Preheat and blind bake crust: Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish and blind bake it by covering with parchment paper and filling with pie weights or dried beans. Bake for 6-9 minutes until the bottom is cooked through, then remove weights and parchment paper. Let the crust cool completely.
  2. Prepare the eggs: In a mixing bowl, whisk the 2 eggs and 1 egg yolk gently until bubbles form a light foam on the surface, indicating they are aerated.
  3. Add liquids and spices: Gradually whisk in the 1/4 cup water and the 14 oz can of sweetened condensed milk. Then add 1 teaspoon of vanilla extract and 3 teaspoons of pumpkin spice blend. Mix until fully combined and smooth.
  4. Mix in the sweet potatoes: Slowly crumble the cooked, peeled, and cooled purple sweet potato into the mixture while mixing on high speed with a hand mixer or stand mixer. Continue blending until the batter is smooth, creamy, and velvety with no lumps.
  5. Fill the crust: Pour the purple sweet potato batter into the cooled pie crust, spreading evenly.
  6. Bake the pie: Bake the filled pie at 375°F (190°C) for 12 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and serve: Remove the pie from the oven and allow it to cool completely before slicing to let the filling set properly.

Notes

  • Blind baking the crust prevents a soggy bottom and ensures it stays crisp.
  • Use any variety of purple sweet potato available, such as Murasaki, Ube, Okinawa, or Beauregard for unique flavors and colors.
  • If you prefer, make your own pumpkin spice blend using cinnamon, nutmeg, ginger, cloves, and allspice.
  • Ensure the sweet potato is fully cooked and cooled before crumbling into the batter to avoid lumps and uneven texture.
  • Letting the pie cool fully helps the filling to firm up, making it easier to slice cleanly.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/purple-sweet-potato-pie-recipe/