Purple Sweet Potato Pie
This Purple Sweet Potato Pie recipe is a stunning twist on classic Southern sweet potato pie, made with vibrant Stokes purple sweet potatoes, pumpkin pie spice, and a creamy custard filling. With just 15 minutes of prep, this jewel-toned pie is a showstopper for Thanksgiving, Christmas, or any holiday table.
Servings: 8 servings
Calories: 1serving
Equipment
Ingredients
- 1 ¾ pounds Stokes purple sweet potatoes about 3 medium (1 ¾ cups mashed)
- 1 9-inch unbaked pie shell homemade or store-bought (thawed, if frozen)* (Deep dish if pre-made frozen)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 3 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice plus more for garnish
- ¼ teaspoon table salt
- Sweetened whipped cream or Cool Whip optional
Instructions
- Preheat oven to 400°F to roast the potatoes.
- Wash the potatoes and place on a parchment or foil-lined baking sheet for easy clean up. Only make one small pierce with a fork or knife in each potato. (You don’t want all the caramelized sugars to ooze out. Bake for 45 to 55 minutes, depending on thickness of the potatoes, until very tender. Let cool to the touch.
- If you are using Pillsbury rolled-up pie dough, now is the time to fit that into your pie dish and flute the edges. Then, keep it in the fridge until ready to add the filling.
- Reduce the oven temperature to 350°F.
- Scoop out enough sweet potato pulp to measure 1 ¾ cups into a large bowl. (It’s ok if it’s slightly less.) Beat it with a hand or stand mixer on medium speed until the mixture is smooth. Add the sugar and beat until smooth.
- Tip: You can also use a food processor to puree the sweet potato.
- Add the eggs, one at a time, beating well after each one. Gradually add the milk while beating at medium-low speed. Add butter, vanilla, pumpkin pie spice and salt. Beat at medium-low speed until everything is combined.
- Pour the purple sweet potato pie filling into the pie shell. Bake in the middle rack for 45 minutes or until the center slightly jiggles when gently shaken.
- Let cool at least 2 hours before serving. For the best slice, chill at least 1 hour before serving. If you like, serve with a big ol’ dollop of whipped cream and sprinkle with pumpkin pie spice, if you like.
Notes
- Sweet potatoes: Look for Stokes purple sweet potatoes at well-stocked grocery stores or farmers markets, especially in fall and winter. I found mine at Whole Foods. Regular orange sweet potatoes can be substituted if purple ones aren't available.
- Make ahead: Roast the sweet potatoes up to 2 days in advance and store them, unpeeled, in a zip-top bag in the fridge until you're ready to make the filling.
- Crust tip: If your pie crust starts browning before the filling is done baking, cover just the edges with a pie shield or shaped foil strips.
- Doneness test: The pie is ready when the center jiggles just slightly when gently shaken, it will continue to set as it cools.
- Storage: Cover and refrigerate leftovers for up to 3-4 days. To freeze, wrap the cooled, unsliced pie tightly in plastic wrap and foil and freeze for up to 1 month; thaw overnight in the fridge before serving.
