If you’re searching for a show-stopping dessert that combines vibrant color with rich, comforting flavors, look no further than this Purple Sweet Potato Pie. This pie is a true celebration of the naturally sweet and earthy purple sweet potatoes, baked into a silky custard nestled inside a buttery, flaky crust. It’s a wonderful twist on classic sweet potato pie, offering not just a feast for the palate but also a stunning jewel-toned centerpiece for your dessert table. Whether you’re making it for a holiday, a family gathering, or just because, Purple Sweet Potato Pie is the kind of treat that fills your kitchen with delightful aromas and leaves everyone asking for seconds.

Purple Sweet Potato Pie Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but each plays an essential role in making the Purple Sweet Potato Pie truly delicious. From the crisp crust to the smooth custard, every element is thoughtfully chosen to balance flavor, texture, and that captivating purple hue.

All-purpose flour: The foundation for a tender and flaky pie crust that holds everything together perfectly.

Salt: Enhances all the flavors, from the crust to the filling, without overpowering the sweetness.
Sugar: Provides just the right touch of sweetness in both crust and filling to keep the pie perfectly balanced.

Unsalted butter: Chilled and cubed for a flaky crust with a rich, buttery flavor.
Cold water: Helps bring the dough together without melting the butter, ensuring flakiness.

Purple sweet potatoes: The star ingredient, cooked and mashed for that natural sweetness and gorgeous color.
Heavy cream: Adds luxurious creaminess that makes the filling smooth and indulgent.
Eggs: Provide structure and a velvety texture in the pie’s custard filling.

Vanilla extract: A splash of warmth and depth enhancing the sweetness of the potatoes.
Ground cinnamon: Brings cozy spice notes that pair beautifully with the purple sweet potatoes.
Ground nutmeg: Adds a subtle, nutty warmth that rounds out the flavor profile.

How to Make Purple Sweet Potato Pie

Step 1: Prepare Your Oven and Pie Dough

Start by preheating your oven to 375°F (190°C), so it’s nice and hot, ready to bake your pie to perfection. Next, mix the dry ingredients for your crust—flour, salt, and sugar—in a large bowl. Adding the chilled, cubed butter and working it into the flour until it looks like coarse crumbs is the key to that desirable flaky texture. Be patient but quick to keep the butter cold. Then, gradually introduce cold water until the dough just comes together. Wrap it up tight and chill for 15 minutes—this rest period cools the butter back down and relaxes the gluten for easier rolling.

Step 2: Roll and Fit the Pie Crust

Once chilled, roll out your dough on a lightly floured surface, aiming for a circle large enough to fit your 9-inch pie pan. Transfer the dough gently into the pan and press it neatly into the bottom and sides without stretching. Trim any excess dough for a clean edge and set your crust aside while you prepare the filling. This hands-on step is where your crust begins to take shape, so enjoy the tactile process!

Step 3: Cook and Mash the Purple Sweet Potatoes

Cook your purple sweet potatoes until tender—steaming or boiling works well. After draining, mash them until silky smooth. This ensures your filling is luxuriously creamy, highlighting the sweet potatoes’ naturally vibrant color and flavor. No lumps here — smooth is the goal!

Step 4: Mix the Filling Ingredients

In a large bowl, combine your mashed sweet potatoes with sugar and heavy cream, stirring until the mixture is uniform and glossy. Then add eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix everything together thoroughly for a smooth custard base that’s bursting with warm spices and the unmistakable essence of purple sweet potato.

Step 5: Bake the Pie

Pour the creamy filling into your prepared crust, spreading it evenly with a spatula. Slide the pie into the preheated oven and bake for 35 to 45 minutes. You’ll know it’s done when the center sets up (a gentle jiggle is okay) and a toothpick inserted comes out clean. Allow the pie to cool completely on a wire rack—this finishing step lets the filling firm up and flavors deepen.

How to Serve Purple Sweet Potato Pie

Garnishes

A simple dusting of powdered sugar is elegant, but if you want to get creative, add a dollop of freshly whipped cream or a sprinkle of toasted pecans for crunch. Even candied ginger bits make an exciting contrast to the smooth custard. These little touches enhance both visual appeal and flavor.

Side Dishes

Consider serving Purple Sweet Potato Pie alongside a scoop of vanilla ice cream or a drizzle of maple syrup for added indulgence. A light cup of spiced tea or coffee complements the warming spices in the pie wonderfully. These pairings create a complete dessert experience that feels just right any time.

Creative Ways to Present

Try slicing your pie into small, elegant wedges for a party platter or serve it in pretty individual ramekins for a charming personal treat. You can also top slices with fresh berries or edible flowers to highlight the pie’s stunning color. Presentation is a wonderful way to elevate this already impressive dessert.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Purple Sweet Potato Pie tightly with plastic wrap or foil and refrigerate. It will keep well for 3 to 4 days. This dessert tastes great even chilled, so leftovers make a quick and delightful treat.

Freezing

You can freeze the pie for longer storage by wrapping it securely in plastic wrap and then foil. Freeze for up to 2 months. Thaw it slowly in the refrigerator overnight before serving.

Reheating

Warm slices gently in a low oven (about 300°F) for 10-15 minutes or in the microwave with short bursts to avoid drying out the pie. Reheating revives the custard’s creaminess and gives you that fresh-baked feel all over again.

FAQs

Can I use regular sweet potatoes instead of purple?

Yes, you can substitute regular sweet potatoes, but the unique vibrant color and subtle flavor that defines the Purple Sweet Potato Pie will change. The purple variety gives it that extra wow factor both visually and taste-wise.

How do I tell when my pie is done baking?

Look for a set filling center that no longer jiggles excessively. A toothpick inserted in the middle should come out clean or with a few moist crumbs but no wet batter.

Can I make the pie crust ahead of time?

Absolutely! You can prepare the crust dough, chill it, and even partially bake it ahead. This can help streamline your baking day.

Is there a way to make this pie vegan?

Yes, by swapping butter with vegan margarine and using a plant-based cream and egg replacers, you can make a vegan-friendly version, although the texture and taste will have some differences.

What if I don’t have all the spices?

Cinnamon and nutmeg complement the sweet potato perfectly, but if you’re missing one, you can go with just cinnamon or add a pinch of ground ginger. The pie will still taste delicious.

Final Thoughts

Making Purple Sweet Potato Pie is like inviting a burst of color and warmth into your kitchen that turns into a lovingly shared dessert at the table. Its balance of sweet, creamy, and aromatic flavors paired with that eye-catching hue make this pie a true standout. If you’re ready to surprise your loved ones or treat yourself to something a little different yet wonderfully comforting, this recipe is your go-to. Give Purple Sweet Potato Pie a try—you’ll be so glad you did!

Purple Sweet Potato Pie Recipe

★★★★★

5.2 from 9 reviews

Author: Noah
Total Time: 1 hour 5 minutes

Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This delightful Purple Sweet Potato Pie combines the natural sweetness and vibrant color of purple sweet potatoes with warm spices, creating a visually stunning and deliciously creamy dessert. The buttery, flaky crust pairs perfectly with the smooth, spiced filling, making it a perfect treat for any occasion, especially during the fall and holiday seasons.

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the pie once the preparation is complete.
Make the Pie Crust: In a mixing bowl, combine the all-purpose flour, salt, and sugar. Add the chilled, cubed unsalted butter. Use your fingers or a pastry blender to mix until the mixture resembles coarse crumbs.

Add Cold Water: Gradually add cold water, one tablespoon at a time, mixing gently until the dough starts to come together. Be careful not to overwork the dough. Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 15 minutes to rest.
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle to fit a 9-inch pie pan. Carefully transfer the dough to the pan, gently pressing it into the bottom and up the sides. Trim any excess dough along the edges, then set the crust aside.
Prepare the Sweet Potatoes: If not already done, cook the purple sweet potatoes until tender by boiling or steaming. Drain them thoroughly, then mash until smooth, removing any lumps for a creamy texture.

Make the Filling: In a mixing bowl, combine the mashed purple sweet potatoes with granulated sugar and heavy cream. Mix until smooth and well incorporated.
Add Flavorings and Eggs: Beat in the eggs one at a time, then add the vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir until the filling is completely smooth and evenly mixed.
Fill the Pie Crust: Pour the sweet potato filling into the prepared pie crust. Use a spatula to smooth the top, ensuring an even surface for baking.

Bake the Pie: Place the pie in the preheated oven and bake for 35 to 45 minutes, or until the filling is set in the center and a toothpick inserted near the center comes out clean.
Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack at room temperature before serving to let the filling set properly and flavors develop.

Notes

Ensure the butter is well chilled before mixing into the flour for a flaky crust.

Do not overwork the dough when mixing or rolling it out to avoid a tough crust.
If the crust begins to brown too quickly during baking, cover the edges with aluminum foil to prevent burning.
Purple sweet potatoes can be substituted with regular sweet potatoes, but the pie will not have the distinctive color.

For best results, serve the pie at room temperature or slightly chilled.
Store leftover pie covered in the refrigerator for up to 3 days.

Prep Time: 25 minutes

Cook Time: 40 minutes
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 295

Sugar: 23 g
Sodium: 190 mg
Fat: 14 g

Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g

Carbohydrates: 38 g
Fiber: 3 g
Protein: 4 g

Cholesterol: 110 mg

Keywords: Purple Sweet Potato Pie, Sweet Potato Pie, Fall Desserts, Holiday Pie, Vibrant Pie, Creamy Sweet Potato Pie, Homemade Pie