Creamy Purple Sweet Potato Pie
This purple sweet potato pie is velvety smooth, with a buttery crust and a subtly sweet, earthy flavor that’ll have everyone asking for seconds. With a vibrant natural color and beginner-friendly steps, it’s perfect for any holiday or cozy weekend treat.
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.
Notes
To make vegan, use coconut milk, flax eggs, and vegan butter. Try flavor variations like adding cardamom, using maple syrup, or topping with a pecan crumble.