This sweet, creamy Purple Sweet Potato Pie is both strikingly beautiful and delicious. Every slice is a perfect blend of smooth, spiced custard-like filling and flaky, buttery crust that you’ll love serving to family and guests.
Everyone loves a good pumpkin pie, but I think I may have found the perfect alternative – a purple sweet potato pie. It comes out so creamy, just sweet enough, plus it’s really beautiful to look at. The best part is that the potatoes are available year round, so you can easily make it anytime, for any season.
The texture and color have made this one of my favorite purple sweet potato recipes. It’s perfect for a cozy weekend treat, or when I want something different to serve to guests.
Why You’ll Love this Recipe
- The beautiful color of the potatoes turns deep, rich purple in the pie.
- It’s a delicious, creamy, year around option for a custard pie.
- Can be made in advance and stored for several days at room temperature.
A combination of traditional custard pie ingredients and spices help make this pie creamy and flavorful. Everything, potatoes included, should be available at grocery stores for most of the year.
- Single pie crust – I made a homemade all-butter pie crust, but you can use your preferred recipe, a graham cracker crust, or a store bought crust.
- Purple sweet potatoes – You’ll need about two large ones.
- Sugar – Use a combination of white and brown sugar for the best tasting pie.
- Melted butter – I recommend unsalted.
- Eggs – 3 large eggs help create the custard texture.
- Cream – Use heavy cream or heavy whipping cream to make sure the pie is creamy and properly set.
- Spices – Cinnamon, ginger, nutmeg, and allspice combine to enhance the sweetness of the potatoes.
The potatoes need to be cooked first in order to be mixed into the pie filling. Check out my guide on how to cook purple sweet potatoes to see how you can get them prepped and ready to go.
First par-bake your crust of choice in a 9-inch pie plate. Then, brush the inside with an egg wash and set it aside to cool completely while you make the filling.
Mush your sweet potatoes with a fork or potato masher until mostly smooth. Then combine the sugars and eggs in a bowl and whisk until well combined.
Next add in the vanilla, melted butter, and cream, whisking again until smooth. Finally combine with the mashed purple potatoes and keep whisking. When the batter is free of most lumps, pour it into your cooled pie crust.
Gently level the filling then place the pie on the bottom rack of a 375°F oven and bake for 40-45 minutes. It’s done when the edges are set but the middle wobbles just a little. Let it cool all the way before serving.
Serving and Storage
When you’re ready to slice and serve, let that purple color shine. Serve whipped cream or ice cream on the side so it’s not hidden.
The rest of the pie can be stored on the counter for 3 days. Keep it loosely covered.
Whether you try this purple sweet potato pie out just for fun or you want to impress guests for a holiday meal, the flavor and color make every minute worth it. Don’t forget to check out my other pie recipes too for more inspiration.
- Healthy Persimmon Pie with Oatmeal Crust
- Salted Caramel Apple Mini Pies
- Pumpkin Empanadas
- Strawberry Rhubarb Hand Pies
Purple Sweet Potato Pie
For the crust:
- 1 1/4 cups (150 g) all-purpose flour
- 1/8 teaspoon salt
- 4 oz. (113 g) cold unsalted butter , cut into ½-inch cubes
- 3 tablespoons (45 ml) ice water , plus more as needed
For the filling:
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 4 tablespoons (57 g) unsalted butter , melted
- 1 teaspoon vanilla extract
- 2/3 cup (160 g) heavy cream
- 2 cups (510 g ) mashed purple sweet potatoes , cooked and peeled (from about 2 large purple sweet potatoes)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 egg beaten with 1 tablespoon of milk
- The crust. To make the dough, place the all-purpose flour, salt, and cold butter in a food processor and pulse until it resembles coarse breadcrumbs. Add cold water, and process until moist clumps form. If the dough doesn’t clump, add a little ice water by teaspoonfuls and pulse to incorporate. It’s important not to add too much water to the dough, or the dough will be sticky and difficult to roll out.
- Gather the dough into a ball and knead it several times on a lightly floured surface. Form the dough into an even disk, cover with plastic wrap and refrigerate for about 30 minutes.
- The filling. In a large bowl, whisk together the eggs, granulated sugar and brown sugar until well combined. Stir in the melted butter, vanilla and heavy cream. Add the mashed purple sweet potatoes and whisk until incorporated and smooth. Stir in the cinnamon, ginger, allspice and nutmeg.
- Assemble. Flour the working surface. Roll the dough to a circle 1/4-inch thick. Keep rotating the dough while rolling to prevent it from sticking to the surface.
- To transfer the dough, carefully roll the dough around the rolling pin, then transfer it to the pie dish and unroll. Press the dough into the edges and corners, being careful not to tear it. Trim the dough about 1 inch larger than the dish. Fold the edge under and crimp the edge with your fingers. Chill in the refrigerator for about 30 minutes.
- Preheat the oven to 375°F (190°C). Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15 minutes.
- Take the crust out of the oven and carefully remove the weights by lifting up the parchment paper. Brush the crust with the egg wash and prick the bottom of the crust all over with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7 minutes. Remove from the oven. Cool slightly.
- Pour the prepared filling into the partially baked pie crust and bake for 40-45 minutes, until the filling is set at the edges but still slightly jiggly in the center. If the crust is browning too quickly, tent a piece of aluminum foil over the pie to prevent the crust from burning.
- Remove from the oven and cool completely.