Purple Sweet Potato Pie
Vibrant purple sweet potatoes create a smooth, spiced filling in a buttery crust, topped with maple whipped cream.
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.
Notes
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.