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Delicious Purple Sweet Potato Pie

A velvety-smooth dessert with a sweet, earthy flavor, this pie made from purple sweet potatoes is a crowd-pleaser at any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pie Filling Ingredients
  • 2 cups purple sweet potatoes, cooked and mashed
  • 1 cup sugar
  • 1/2 cup milk Can substitute with almond or oat milk for dairy-free version.
  • 1/2 cup butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 pie crust store-bought or homemade Follow package instructions for pre-baking if store-bought.

Method
 

Preparation
  1. Cook the purple sweet potatoes until tender, then cool, peel, and mash them until smooth.
  2. In a large bowl, combine the mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg. Stir until well blended and creamy.
  3. Preheat your oven to 350°F (175°C). If using a homemade pie crust, roll it out and fit it into a pie pan. If store-bought, follow package instructions for pre-baking.
  4. Pour the sweet potato mixture into the prepared pie crust and smooth it out with a spatula.
  5. Bake in the preheated oven for 45-50 minutes until the filling is set and the top is slightly golden.
  6. Allow the pie to cool before slicing. Serve warm or chilled, with toppings if desired.

Notes

For a dairy-free version, replace milk with almond or oat milk. Use brown sugar for a deeper flavor. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.