Purple Sweet Potato Pie
Purple Sweet Potato Pie is a vibrant, eye-catching twist on the classic Southern dessert. With its naturally bright color, creamy texture, and warm spices, this pie is a beautiful way to bring something special to your dessert table—especially around the holidays or family gatherings.
Why You’ll Love This Recipe
Naturally stunning color – thanks to the deep purple hue of the sweet potatoes
Comforting and cozy flavors – sweet, buttery, and warmly spiced
Perfect texture – silky-smooth filling in a flaky pie crust
Crowd-pleaser – great for impressing guests and family alike
Easy to make – minimal prep, with big payoff in flavor and presentation
Key Ingredients
Purple Sweet Potatoes – naturally sweet and loaded with antioxidants
Pie Crust – use homemade or store-bought for a crisp, golden base
Granulated Sugar – to sweeten the filling just right
Whole Milk – adds creaminess to the filling
Butter – for richness and flavor
Pumpkin Pie Spice – a blend of cinnamon, nutmeg, and cloves for that cozy, autumn flavor
Eggs – to bind the filling and give it structure
Vanilla Extract & Sea Salt – for depth and balance
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:
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!
Tips and Shortcuts
Use Pre-Made Pie Crust:
Save time by using a quality store-bought crust—no rolling or chilling needed!
Microwave the Potatoes:
Instead of boiling and steaming, microwave peeled and chopped purple sweet potatoes with a bit of water in a covered bowl for 8–10 minutes until tender.
Make the Filling Ahead:
The filling can be prepared a day ahead and stored in the fridge. Just bring it to room temp before baking.
Use a Food Processor:
To ensure the filling is ultra-smooth, use a food processor or high-speed blender after mashing.
Cover Crust Edges Early:
If your oven tends to brown pie edges quickly, wrap them with foil or use a pie shield before you even begin baking.
Nutrition Information
(approximate per slice, based on 8 slices)
Calories: 310 | Total Fat: 14g | Saturated Fat: 7g | Cholesterol: 85mg | Carbohydrates: 43g | Sugar: 23g | Protein: 5g | Fiber: 2g
Kitchen Equipment Needed
9-inch pie pan
Rolling pin (if using homemade dough)
Medium saucepan or pot
Mixing bowls
Hand mixer or stand mixer
Measuring cups & spoons
Parchment paper and pie weights (or dried beans)
Cooling rack
Recipe Swaps and Variations
Dairy-Free: Use almond or oat milk and swap butter for vegan butter or coconut oil.
Gluten-Free: Use a gluten-free pie crust.
Spice Variation: Swap pumpkin pie spice with just cinnamon or a mix of cinnamon and nutmeg.
Topping Ideas: Try maple whipped cream, pecan crumble, or a drizzle of caramel sauce.
Mini Pies: Use muffin tins and cut smaller circles of dough for individual servings.
How to Store Leftovers
Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: Warm slices in the microwave or a low oven (300°F) until just heated through.
Food and Drink Pairings
Food Pairings:
Serve alongside spiced nuts, vanilla ice cream, or fresh fruit salad.
Great follow-up to savory dishes like roast chicken, glazed ham, or veggie casseroles.
Drink Pairings:
Hot spiced chai, cinnamon tea, or a light coffee
Dessert wines like Moscato or port
A bourbon cocktail or spiked eggnog for a festive touch
Frequently Asked Questions:
Can I use regular orange sweet potatoes instead of purple?
Yes! The flavor will be just as delicious—just expect a different color.
Orange sweet potatoes are slightly sweeter and creamier.
Can I use evaporated milk or another type of milk?
Absolutely. Evaporated milk works well and adds richness.
You can also use almond, oat, or coconut milk for a dairy-free version.
Is the color of the pie naturally that purple?
Yes! Purple sweet potatoes have a deep, vibrant hue, but the exact shade may vary depending on the variety.
Can I make this pie without eggs?
You can try using egg replacers like flax eggs or store-bought egg substitutes, but texture may vary slightly.
Is this pie overly sweet?
Not at all! The balance of sugar and spice keeps it sweet but not overwhelming.
You can reduce the sugar slightly if preferred.
How do I know when the pie is fully baked?
The center should be set but still have a slight jiggle.
It will continue to firm up as it cools.
A toothpick inserted should come out mostly clean.
What’s the best way to mash the sweet potatoes?
After steaming or boiling, use a potato masher, hand mixer, or food processor for a smooth texture—no chunks!
Can I skip blind baking the crust?
Blind baking helps prevent a soggy bottom.
If you skip it, the crust may not be as crisp.
It’s highly recommended.
My filling looks runny before baking—is that okay?
Yes! It should be pourable, not stiff.
Once baked and cooled, it sets into a custard-like texture.
Can I make this pie in advance?
Yes! This pie tastes even better the next day.
You can make it 1–2 days ahead and store it in the fridge.