Purple Sweet Potato Pie

This Purple Sweet Potato Pie is more than just a vibrant dessert—it’s a celebration of comfort, heritage, and a twist on tradition.

With its naturally stunning hue and earthy sweetness, purple sweet potatoes bring both beauty and depth to the classic sweet potato pie. Blended with warm spices, creamy milk, and just the right touch of vanilla, this pie offers a velvety filling cradled in a buttery crust.

Each bite feels like a warm hug—familiar yet unforgettable, nostalgic yet delightfully new. It’s the kind of pie that steals the show on any holiday table, while quietly honoring the roots of soulful Southern baking.

Why People Will Love This Purple Sweet Potato Pie:

Visually Stunning: The vibrant purple hue instantly captures attention and sparks curiosity—it’s not just a pie, it’s a conversation piece on the dessert table.

Naturally Sweet and Earthy Flavor: Purple sweet potatoes bring a more nuanced, less sugary taste than orange varieties, creating a dessert that’s balanced and deeply satisfying.

Creamy, Custard-Like Texture: The filling is incredibly smooth and silky, thanks to the whipped sweet potatoes, eggs, and milk—it melts on the tongue.

A Unique Twist on Tradition: It offers a modern, colorful spin on the classic sweet potato pie, making it feel both nostalgic and excitingly new.

Perfectly Spiced: With just the right amount of pumpkin pie spice and vanilla, it evokes warmth and comfort without overpowering the delicate potato flavor.

Feel-Good, Wholesome Ingredients: Packed with natural antioxidants and made from real food ingredients, it’s a dessert that nourishes both body and spirit.

Key Ingredients:

Purple Sweet Potatoes: These vibrant roots are the soul of the pie—rich in antioxidants, naturally sweet, and full of earthy depth. Their unique flavor sets this pie apart from the traditional version.

Butter: Melted butter infuses the filling with richness and silkiness, creating a velvety texture that feels indulgent yet comforting.

Whole Milk: Adds body and smoothness to the filling, helping to bind the ingredients into a custard-like consistency.

Pumpkin Pie Spice & Vanilla Extract: These two combine to create warmth and aroma, enhancing the natural sweetness of the potatoes without overwhelming their flavor.

Eggs: The structure of the pie depends on them—eggs bind the filling and give it a creamy firmness once baked.

Flaky Pie Crust: Whether homemade or store-bought, the crust provides a buttery, golden shell that contrasts beautifully with the soft, vibrant interior.

Expert Tips:

Steam, Don’t Boil the Potatoes: Steaming preserves the deep purple color and prevents the sweet potatoes from becoming waterlogged, which helps maintain a dense, rich texture in the final pie.

Blend Until Silky Smooth: For the most luscious filling, use a food processor or stand mixer to fully purée the sweet potatoes. Any chunks or graininess will affect the pie’s mouthfeel.

Let the Filling Cool Before Adding Eggs: Mixing hot filling with eggs can scramble them. Let your sweet potato mixture cool slightly so the eggs incorporate smoothly and evenly.

Use a Pie Shield When Baking: The crust edges tend to brown faster than the filling cooks. Cover them with foil or a pie shield about halfway through baking to avoid over-browning.

Chill Before Slicing: Allow the pie to cool completely and rest in the fridge for a few hours before slicing. This helps the filling set properly and gives cleaner, more attractive slices.

Whipped Cream is Optional, But Elevates It: A lightly sweetened whipped cream topping brings a cool contrast to the warm spices and creamy filling. Add a touch of vanilla or cinnamon to complement the pie.

Purple Sweet Potato Pie

Ingredients:

1 pie crust (store-bought or homemade)

1½ lbs purple sweet potatoes

¾ cup granulated sugar

½ cup whole milk

¼ cup butter

1 tablespoon vanilla extract

1 teaspoon pumpkin pie spice

¼ teaspoon sea salt

3 large eggs

Whipped cream (for topping)

Instructions:

Get the Crust Ready:

Roll out your pie dough on a floured surface until it’s about 2 inches bigger than your pie pan.

Gently place it into the pan, press it down, and crimp the edges.

Pop it into the fridge to chill for 30 minutes.

Blind Bake the Crust:

Preheat your oven to 350°F (175°C).

Take your chilled crust, line it with parchment paper, and fill it with pie weights (or dry beans).

Bake for 15–17 minutes until the edges look cooked.

Remove the parchment and weights, poke the bottom with a fork, and bake for another 5 minutes.

Make the Filling:

While the crust chills, peel and chop the purple sweet potatoes into chunks (about 1 inch).

Put them in a pot with 1 cup of water.

Bring to a boil, then cover and steam for about 10 minutes, or until soft.

Mash and Mix:

Drain the potatoes and transfer them to a large bowl or stand mixer.

Add sugar, milk, melted butter, vanilla, pumpkin pie spice, and salt.

Beat everything together until smooth.

Add the Eggs:

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Once the mixture has cooled a bit (you don’t want scrambled eggs!), mix in the eggs until fully combined.

Pour the filling into your pre-baked crust and smooth out the top.

Bake the Pie:

Bake for 35–40 minutes or until the filling is set in the center.

If the crust starts to brown too quickly, cover the edges with a pie shield or foil.

Let the pie cool completely before slicing.

Serve:

Top slices with a dollop of whipped cream and enjoy!

Important Notes When Making Purple Sweet Potato Pie:

Color Preservation Matters: Purple sweet potatoes lose their vibrant hue if overcooked or overmixed. Steam them just until fork-tender and avoid oxidizing by preparing them promptly after peeling.

Natural Sweetness Varies: Purple sweet potatoes are less sweet than orange ones. Taste your mash before adding sugar and adjust accordingly, especially if you’re used to traditional sweet potato pie.

Texture is Key: This pie should be velvety and custard-like, not grainy. Thoroughly mashing or blending the potatoes and straining the mixture if needed can drastically improve the final texture.

Crust Integrity: A blind-baked crust is essential. Skipping this step could result in a soggy bottom due to the high-moisture filling.

Spice Level Can Be Personal: Pumpkin pie spice adds depth, but some prefer a more subtle touch. Consider starting with ¾ teaspoon and adjusting to taste.

Cooling and Resting Time: The pie needs to cool fully and ideally chill for a few hours before slicing. Cutting too soon may cause the filling to appear unset or too soft.

How To Enjoy Purple Sweet Potato Pie After Cooking:

Cool Completely First

Let the pie rest at room temperature until completely cooled. This allows the custard to set fully, ensuring clean, beautiful slices and a stable texture.

Chill for Enhanced Flavor

For a more decadent, creamy mouthfeel, refrigerate the pie for 2–4 hours (or overnight). Chilling intensifies the natural earthy sweetness of the purple sweet potato.

Slice with Precision

Use a sharp, thin knife dipped in hot water and wiped dry between cuts for clean, neat slices that showcase the vibrant purple interior.

Add a Topping

Just before serving, top each slice with:

A dollop of fresh whipped cream (lightly sweetened)
A sprinkle of cinnamon or nutmeg
A drizzle of maple syrup or condensed milk for indulgence

Serve with Sides or Beverages

Pair your pie with:

- A hot cup of spiced chai or coffee
- Cold milk or vanilla almond milk
- A scoop of vanilla bean ice cream for dessert plates

Garnish for Visual Appeal

Garnish with edible flowers, fresh mint leaves, or thin slices of roasted purple sweet potato on the side for a stunning, Instagram-worthy presentation.

Enjoy the Moment

Savor each bite slowly—the creamy texture, warm spice, and unique color are meant to be enjoyed with intention.

Nutrition Information

Per slice of Purple Sweet Potato Pie (assuming 8 servings per pie and standard ingredient quantities):

Frequently Asked Questions:

Can I use regular orange sweet potatoes instead of purple ones?

Yes, you can! While purple sweet potatoes offer a vibrant color and slightly nuttier flavor, orange sweet potatoes (like garnet or jewel) work perfectly in this recipe and result in a creamier texture.

Why is blind baking the crust necessary?

Blind baking prevents a soggy bottom by pre-cooking the crust before adding the filling. This ensures a firm, flaky base that holds up well to the moisture-rich sweet potato mixture.

How do I know when the pie is fully baked?

The pie is done when the center is just set and no longer jiggles when gently shaken. A toothpick inserted near the center should come out mostly clean. Overbaking can cause cracks.

Can I make this pie ahead of time?

Absolutely. This pie can be made 1–2 days in advance and stored in the fridge. It actually tastes better the next day as the flavors deepen and the texture firms up.

Is it necessary to use a stand mixer?

No, a stand mixer makes it easier but isn’t required. You can mash the sweet potatoes thoroughly by hand and mix the filling with a whisk or hand mixer until smooth.

What’s the best way to ensure a silky-smooth pie filling?

Steam or boil the purple sweet potatoes until they’re very tender, then mash or blend them thoroughly while still warm. For ultra-smooth texture, use a food processor or hand mixer to eliminate any fibrous chunks.

Can I skip chilling the pie crust before baking?

Chilling helps the fat in the crust stay solid, preventing shrinkage and ensuring flakiness. If you skip this step, the crust may puff or lose its shape during blind baking—so it’s best not to skip it.

Why add eggs after cooling the sweet potato mixture?

If added while the mixture is too hot, the eggs can scramble. Let the mixture cool slightly to room temperature before whisking in the eggs for a custard-like, cohesive filling.

Should I use canned purple sweet potatoes instead of fresh?

Fresh is highly recommended for texture and flavor. Canned versions may contain added sugar and preservatives, and tend to be softer or watery—altering the consistency of your filling.

What’s the trick to preventing overbaking?

Start checking the pie at the 35-minute mark. If the edges are set and the center has a slight wobble, it’s ready. To prevent over-browning, cover the crust edges with foil or a pie shield halfway through baking.