Easy Purple Sweet Potato Pie Recipe | Vibrant & Delicious Dessert

Introduction

Remember those cozy afternoons spent in the kitchen, the aroma of something sweet baking filling the air? This Purple Sweet Potato Pie brings back all those wonderful memories, but with a beautiful, vibrant twist! It’s surprisingly simple to whip up, making it perfect for a weeknight treat or a show-stopping dessert for your next gathering. Get ready to fall in love with the gorgeous color and uniquely delicious flavor of this pie!

Why You’ll Love This Recipe

• Fast: Most of the prep is hands-off boiling/steaming and baking, so you can enjoy it sooner!
• Easy: Seriously, if you can mash a potato, you can make this pie. No fancy techniques needed.
• Giftable: Imagine gifting someone a slice (or a whole pie!) of this stunning purple goodness. They’ll be so impressed!
• Crowd-pleasing: The unique color and comforting flavor are a guaranteed hit for everyone, from picky eaters to dessert connoisseurs.

Ingredients

Here’s what you’ll need to create this purple magic. Don’t worry, they’re all pretty straightforward!

• 1 ½ pounds purple sweet potatoes: These are the stars of the show! Look for ones that feel firm and have smooth skin. Their naturally vibrant color is what makes this pie so special.
• 1 (9-inch) unbaked pie crust: You can totally use store-bought for ease, or if you’re feeling ambitious, make your favorite homemade pie crust.
• 4 tablespoons unsalted butter, softened: Make sure it’s soft, not melted! This helps it cream beautifully with the sugar.
• 3 large eggs, lightly beaten: These bind everything together and give the pie its lovely custard-like texture.
• 1 cup packed brown sugar: For that classic sweet pie flavor with a hint of caramel.
• 1 cup full-fat canned coconut milk, shaken: This adds a wonderful creaminess and a subtle tropical note that pairs perfectly with the sweet potato. Give the can a good shake before opening!
• 1 teaspoon vanilla extract: A little bit of vanilla makes everything taste better, right?
• ¾ teaspoon ground ginger: Ginger adds a gentle warmth that complements the sweetness.
• ½ teaspoon ground cardamom: This is my little secret ingredient! Cardamom adds a beautiful, fragrant, almost floral note that’s just divine with sweet potatoes.
• ½ teaspoon ground cinnamon: A classic pie spice that brings it all together.
• ½ teaspoon table salt: Salt is crucial for balancing out the sweetness and enhancing all the other flavors. Don’t skip it!

How to Make It

Alright, let’s get baking! Grab your apron, put on some tunes, and let’s make this happen.

1. Preheat your oven: Get your oven to 350°F (175°C). It’s important to have it nice and toasty before the pie goes in.
2. Prep the sweet potatoes: First, give those gorgeous purple sweet potatoes a good peel. Then, chop them into chunks. Pop them in a pot and boil or steam them until they’re super tender – you should be able to easily pierce them with a fork. Drain them really well, and then mash them until they’re completely smooth. No lumps allowed!
3. Cream the butter and sugar: In a big bowl, take your softened butter and brown sugar. Cream them together until they’re nice and fluffy. This is where the magic starts!
4. Add the eggs: Now, beat in those eggs, one at a time. Make sure each egg is fully incorporated before you add the next one.
5. Mix in the rest of the filling: Gently stir in your mashed purple sweet potatoes. Then, add the shaken coconut milk, vanilla extract, ginger, cardamom, cinnamon, and salt. Stir everything together until you have a smooth, uniform, and absolutely stunning purple filling.
6. Fill the crust: Carefully pour your beautiful filling into that unbaked pie crust. Try to get it as even as possible.
7. Bake to perfection: Pop the pie into your preheated oven. Let it bake for about 50 to 60 minutes. You’ll know it’s ready when the center looks set and a knife you insert near the middle comes out clean.
8. Cool it down: This is the hardest part – waiting! Let the pie cool completely on a wire rack. This allows the filling to set up perfectly. Once it’s cool, slice it up and serve. Enjoy every bite!

Substitutions & Additions

Want to switch things up or add a little extra pizzazz? You’ve got options!

• For the coconut milk: If you don’t have coconut milk, you can use heavy cream or evaporated milk for a similar richness.
• Sweetness adjustment: If you prefer a less sweet pie, you can reduce the brown sugar slightly.
• Spice it up: Feel free to play with the spices! A pinch of nutmeg or allspice could be lovely additions.
• Citrus zest: A little bit of orange or lime zest stirred into the filling can add a bright, fresh note.
• Toasted coconut topping: For an extra special touch, sprinkle some toasted shredded coconut over the top of the pie just before serving.

Tips for Success

A few little tricks to make sure your pie turns out absolutely perfect every time.

• Don’t over-mash: While you want the sweet potatoes smooth, be careful not to over-process them into a watery paste.
• Check for doneness: Oven temperatures can vary, so keep an eye on your pie. The “knife test” is your best friend here!
• Cooling is key: Resist the urge to slice into a hot pie. Letting it cool completely is essential for it to set properly, preventing a runny middle.
• Prep ahead: You can boil and mash the purple sweet potatoes a day in advance. Store them in an airtight container in the refrigerator. Just bring them to room temperature before mixing the filling.

How to Store It

Got leftovers? Lucky you!

Store your Purple Sweet Potato Pie, loosely covered, in the refrigerator for up to 3-4 days. It’s delicious served chilled or gently warmed up.

FAQs

Here are some quick answers to common questions!

Q: Can I use regular sweet potatoes instead of purple ones?
A: You can! However, you won’t get that stunning purple color. The flavor will still be delicious, but visually it will be different.

Q: How do I make sure my pie crust doesn’t get soggy?
A: For this recipe, since we’re using an unbaked crust and a moist filling, a little sogginess on the bottom is sometimes unavoidable. However, ensuring your sweet potatoes are well-drained and baking at the correct temperature helps minimize it.

Q: Can this pie be frozen?
A: Yes! You can freeze the baked and cooled pie. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight and let it come to room temperature before serving, or warm it gently.