This purple sweet potato pie brings a surprising and beautiful color to the dessert table. The filling is naturally sweet and earthy, balanced with warm spices like cinnamon and allspice. A rich coconut milk base makes it smooth and creamy.
Using a pre-made crust keeps this recipe straightforward. The pie needs to chill overnight to set properly, so it’s a great dessert to make a day ahead of a gathering. It’s finished with a simple maple-sweetened whipped cream.
Why You’ll Love Purple Sweet Potato Pie
- Par-baking the crust first prevents it from becoming soggy under the wet filling, ensuring a crisp base.
- Baking the pie first at a high temperature helps set the edges quickly, while finishing at a lower temperature cooks the center gently and evenly without cracking.
- Chilling the pie overnight is essential. It allows the filling to firm up completely, resulting in clean, neat slices and a better overall texture.
Purple Sweet Potato Pie Ingredients
- Purple Sweet Potatoes: Look for potatoes with purple skin and flesh. Stokes Purple® is a common brand. If you can’t find them, Okinawan sweet potatoes also work, though they have a paler flesh. Orange sweet potatoes can be used, but the pie will not be purple.
- Full-Fat Coconut Milk: Use canned, full-fat coconut milk for the creamiest filling. Light coconut milk or coconut milk from a carton will result in a less rich texture.
- Pie Crust: A store-bought frozen deep-dish crust is a great time-saver. If you prefer, you can use your favorite recipe for a single 9-inch homemade pie crust.
- Spices: If you don’t have allspice, you can substitute it with a pinch of ground nutmeg or ground cloves.
Exact quantities are in the recipe card below.
How to Make Purple Sweet Potato Pie
Step 1: Prepare and Bake the Crust
Start by preheating your oven and preparing the pie crust. Pricking the crust with a fork helps prevent it from puffing up. A quick 15-minute bake, called par-baking, ensures the crust stays crisp.
Step 2: Blend the Purple Filling
While the crust bakes, combine the cooked sweet potato and all other filling ingredients in a blender. Process until the mixture is very smooth and creamy, with no lumps remaining.
Step 3: Bake the Pie
Pour the vibrant filling into your prepared crust. The pie bakes in two stages: first at a high heat to set the structure, then at a lower heat to finish cooking through. It’s ready when the center is firm.
Step 4: Cool, Chill, and Finish
Let the pie cool to room temperature, then transfer it to the refrigerator to chill for at least 6 hours or overnight. This step is key for the pie to set properly. Just before you’re ready to serve, whip the cream with maple syrup and vanilla, then top each slice.
Storage Tips for Purple Sweet Potato Pie
Store leftover pie covered in the refrigerator for up to 4 days. The whipped cream is best made fresh but can be stored separately in an airtight container in the fridge for up to 2 days. The pie does not freeze well after baking.
Expert Tips for Purple Sweet Potato Pie
- For the best texture, bake the sweet potatoes a day ahead. Wrap them in foil and bake at 400°F (200°C) for about an hour, or until very tender. Let them cool and store in the fridge.
- Chilling your mixing bowl and whisk (or beaters) for at least 10 minutes in the freezer will help the cream whip up faster and hold its shape better.
- This recipe contains egg. For safety, ensure the pie filling is cooked until fully set. The center should not be liquid or jiggly when you gently shake the pan.
- The color of your pie will depend on the specific variety of purple sweet potato used. Stokes Purple® sweet potatoes give a very deep, vibrant color.
What to Serve with Purple Sweet Potato Pie?
This pie is a wonderful dessert on its own. A simple cup of black coffee or tea is all it needs.
Purple Sweet Potato Pie Recipe FAQs
Can I make this pie with regular orange sweet potatoes?
Yes, you can substitute an equal amount of cooked orange sweet potatoes. The flavor will be similar, but the pie will have the traditional orange color instead of purple.
Why isn’t my pie a vibrant purple color?
The intensity of the color depends on the variety of purple sweet potato used. Some are more vibrant than others. Also, over-baking the pie can sometimes cause the color to dull slightly.
Do I really need to chill the pie overnight?
Yes, chilling is crucial for this pie. It allows the filling to firm up completely, which gives it the best texture and ensures you can cut clean, beautiful slices. A few hours is the minimum, but overnight is recommended.
Purple Sweet Potato Pie
Ingredients
- 1 pre-made deep-dish pie crust thawed, 9-inch / 23-cm
- 3 cups cooked and peeled purple sweet potato (from about 2 large potatoes) 680g
- 3/4 cup full-fat coconut milk 180ml
- 4 tablespoons unsalted butter melted, 57g
- 1/2 cup granulated sugar 100g
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup cold heavy whipping cream 240ml
- 2 tablespoons maple syrup 30ml
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- Chopped pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Prick the bottom and sides of the thawed pie crust with a fork. Bake for 15 minutes, or until lightly golden. Set aside.
- Increase the oven temperature to 425°F (220°C).
- In a blender or food processor, combine the cooked purple sweet potato, coconut milk, melted butter, sugar, egg, cinnamon, allspice, vanilla, and salt. Blend until the mixture is completely smooth. If needed, scrape down the sides to ensure everything is incorporated.
- Pour the smooth purple filling into the par-baked pie crust and spread it evenly with a spatula.
- Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes. The pie is done when the filling is set and does not jiggle in the center.
- Remove the pie from the oven and let it cool completely on a wire rack. Once at room temperature, cover the pie and refrigerate for at least 6 hours, or preferably overnight, to firm up.
- Just before serving, make the topping. In a chilled bowl, use a hand mixer or stand mixer to whip the cold heavy cream, maple syrup, and vanilla until soft peaks form. Be careful not to over-whip.
- Slice the chilled pie and serve each piece with a dollop of maple whipped cream and a sprinkle of chopped pecans.
