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.
Ingredients
Scale
For the Pie Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup unsalted butter (chilled and cubed)
- 5–6 tablespoons cold water
For the Filling
- 2 cups purple sweet potatoes (cooked and mashed, about 2 medium potatoes)
- ¾ cup granulated sugar
- ½ cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
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
