Purple Sweet Potato Pie
This vibrant and delicious Purple Sweet Potato Pie is a delightful twist on traditional sweet potato pie, featuring the natural sweetness and unique color of purple sweet potatoes. It’s a perfect dessert for fall gatherings or any special occasion.
Equipment
- 1 mixing bowl
- 1 potato masher or food processor
- 1 pie dish (9-inch)
- 1 rolling pin
- 1 whisk
- 1 baking sheet
- 1 aluminium foil
Ingredients
- 2 cups purple sweet potatoes, peeled and cubed
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon lemon juice
- 3 large eggs
- 1 cup evaporated milk
- 1 pre-made pie crust (9-inch)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, add the cubed purple sweet potatoes and cover them with water. Bring to a boil and cook for 15-20 minutes or until tender. Drain and let cool slightly.
- In a mixing bowl, mash the cooked purple sweet potatoes using a potato masher or food processor until smooth.
- Add the granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, salt, lemon juice, and eggs to the mashed sweet potatoes. Whisk until well combined.
- Gradually stir in the evaporated milk until the filling is smooth and creamy.
- Pour the sweet potato filling into the pre-made pie crust, spreading evenly.
- Place the pie on a baking sheet to catch any drips, then cover the crust's edges with aluminum foil to prevent over-browning.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the pie cool completely before serving.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
This pie can be made a day in advance and stored in the refrigerator.
Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
To enhance the flavor, you can add a teaspoon of ginger or cardamom to the filling mixture.