If you’ve never had a slice of purple sweet potato pie, get ready for your mind—and taste buds—to be blown. Whether served as a standout holiday side dish or a cozy dinner finale, this pie is velvety smooth, with a buttery crust and the kind of subtly sweet, earthy flavor that keeps everyone coming back for more.
Table of Contents
Why You’ll Love This Recipe
- 💜 Naturally vibrant color—no food dye needed!
- ✨ Silky, creamy filling with rich earthy sweetness
- 🥧 Perfect balance of spice and sweetness
- 👩🍳 Beginner-friendly with bakery-level results
- 🌱 Easy to make dairy-free or vegan
Recipe Snapshot
| Category | Dinner |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 slices |
| Focus Keyphrase | purple sweet potato pie |
Ingredients
- Purple sweet potatoes – The star of the show! Their naturally vibrant hue and slightly nutty flavor take this pie to the next level.
- Butter – For richness and to add that classic custard creaminess. Swap with vegan butter if needed!
- Brown sugar – Adds deep caramel notes and complements the potato’s earthy sweetness.
- Evaporated milk – Makes the filling extra smooth and velvety.
- Eggs – Help bind everything together into that luscious custard texture.
- Vanilla extract – A cozy flavor enhancer that pulls everything together.
- Cinnamon + nutmeg – Warm spices that highlight the sweet potato’s natural flavor.
- Salt – Just a pinch to balance the sweetness.
- Pie crust – Use store-bought or homemade—no judgment either way.
👇 The full recipe with exact measurements is down in the recipe card at the bottom, but let’s walk through it step-by-step first!
How to Make Creamy Purple Sweet Potato Pie
1. Prep the Sweet Potatoes
Peel and cube your purple sweet potatoes, then boil or steam until fork-tender. Mash them until super smooth—no lumps allowed in this pie party.
2. Make the Filling
In a large mixing bowl, combine the mashed sweet potatoes, melted butter, sugar, milk, eggs, vanilla, spices, and salt. Mix until completely smooth. You want a thick, creamy texture that pours easily.
3. Fill the Crust
Pour your filling into the prepared pie crust. Give the pan a little tap on the counter to release air bubbles.
4. Bake to Perfection
Bake at 350°F for about 50 minutes or until the center is just set and a toothpick comes out clean. Let it cool completely before slicing—this is key for clean slices!
5. Serve & Swoon
Top with whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup. Slice, serve, and prepare for compliments.
Pro Tips
- Use roasted sweet potatoes for a deeper, caramelized flavor.
- Blend the filling for an ultra-smooth texture—worth the extra step!
- Want a crunch? Add a pecan crumble topping before baking.
Flavor Variations
- Coconut twist: Swap the evaporated milk for full-fat coconut milk.
- Maple magic: Replace half the sugar with pure maple syrup.
- Spiced chai: Add ground cardamom and ginger for cozy chai vibes.
- Savory vibes? Check out our Passover Potato Pie for a totally different (but equally delish) way to use potatoes in pie form.
Serving Suggestion
- Topped with whipped cream and toasted coconut
- Served warm with a scoop of vanilla ice cream
- Paired with a cup of spiced chai or coffee
Make-Ahead & Storage
- Make-ahead: Bake the pie a day in advance and refrigerate overnight.
- Storage: Keep covered in the fridge for up to 4 days.
Leftovers
Leftover pie is amazing cold or gently reheated. Store in the fridge and enjoy a slice with your morning coffee—no regrets.
Freezing
Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating
Warm slices in the oven at 300°F for about 10–15 minutes, or microwave for 30 seconds per slice.
FAQ
Can I use canned purple sweet potatoes?
Yes, if you can find them! Just make sure they’re unsweetened and well-drained.
What’s the difference between purple sweet potatoes and regular ones?
Purple sweet potatoes are starchier, less sweet, and have a rich, earthy flavor. They’re also higher in antioxidants!
Can I make this pie vegan?
Absolutely—use coconut milk instead of evaporated, flax eggs in place of regular eggs, and vegan butter.
Where can I buy sweet potato pie near me?
If baking isn’t on your to-do list today, check out our guide to finding the best sweet potato pie near you. We’ve scoped out the top spots worth visiting!
Creamy Purple Sweet Potato Pie
Ingredients
Pie Filling
- 2 cups purple sweet potatoes peeled, cubed, and boiled or steamed until fork-tender
- 1/4 cup butter melted, use vegan butter if needed
- 3/4 cup brown sugar
- 2/3 cup evaporated milk can substitute with full-fat coconut milk for dairy-free
- 2 eggs use flax eggs for vegan version
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Crust
- 1 pie crust store-bought or homemade
Instructions
- Peel and cube purple sweet potatoes, then boil or steam until fork-tender. Mash until smooth.
- In a mixing bowl, combine mashed sweet potatoes, melted butter, brown sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt. Blend until smooth and creamy.
- Pour the filling into the prepared pie crust. Tap gently on the counter to remove air bubbles.
- Bake at 350°F (175°C) for 50 minutes or until center is set and a toothpick comes out clean.
- Let cool completely before slicing. Serve with whipped cream, cinnamon, or maple syrup if desired.