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Is this not the most eye-catching pie you've ever seen! This purple sweet potato pie is a thing of beauty, intrigue, and nutrients (perhaps that last one's not so glamorous, but if you're going to have pie, why not reap the benefits of the nutrient-dense purple sweet potato!) Promise, this is a can't-put-your-fork-down purple sweet potato pie recipe!
Classic pumpkin pie has had its turn! Now it's time to let the purple sweet potato pie have the spotlight. This recipe uses all the yummy, warm spices of pumpkin pie (plus the whipped cream), only it's made with the humble, purple sweet potato.
Sometimes when you think of sweet potatoes you only think of savory dishes. Well, this is about to change your entire perspective. These root veggies absolutely have a place in the dessert category, and make for one heck of a pie! This dessert is best served in the cooler-weather seasons, think Thanksgiving and beyond.
What is purple sweet potato pie?
Purple sweet potato pie is made from – you guessed it – purple sweet potatoes. These are similar to their orange cousins, however, have a certain antioxidant that gives them their bright purple color (just like blackberries, blueberries, and purple cabbage).
Purple sweet potatoes are grown in the US and Japan and can range in color from purple skin and purple flesh to purple skin and white flesh. They are high in Vitamin C and a good source of fiber but are considered a nutritional powerhouse due to their antioxidant-rich nature.
You can take these veggies and turn them into purple sweet potato pie. It's a sweet dessert that uses pumpkin pie-like spices. Think cinnamon, allspice, and nutmeg. Purple sweet potatoes are steamed and then combined with all things delicious, like milk, butter, eggs, and vanilla.
It's a cozy fall dessert that boasts a wildly vibrant color. Purple sweet potato pie is equal parts delicious and impressive.
Here's what you'll need to make your purple sweet potato pie, and fortunately, you likely have most of these ingredients at home already:
- Pie crust: You can go with a homemade pie crust for this recipe, or you can use a store-bought crust to save time. Either option will work and taste delicious.
- Purple sweet potatoes: You'll need 1 ½ lb of purple sweet potatoes. When picking them up at the store, make sure you're getting the variety that has purple on the inside. Stokes purple sweet potatoes, for instance, have purple flesh (opposed to white).
- Granulated sugar: The sweet potatoes lend some sweetness to this pie recipe, so you'll only need ¾ cups of granulated sugar.
- Whole milk: Using whole milk will provide a rich taste for the pie, however, you can use other kinds of milk or dairy-free milk if preferred.
- Butter: This will add a beautiful buttery flavor to the pie. Add ¼ cup.
- Vanilla: Warm and floral, and just the right amount of spice – add a good ol' tablespoon of vanilla extract.
- Pumpkin pie spice: This is made up of cinnamon, allspice, and nutmeg which gives the pie that delicious pumpkin pie taste. If you don't have pumpkin pie spice, please see the notes in the recipe card for how much of each individual spice to add.
- Sea salt: Just a little bit will help balance all the flavors of this pie.
- Eggs: Adding 3 large eggs will help thicken and set the pie filling.
How to make purple sweet potato pie
Here's what you'll do to put this perfect purple sweet potato pie on the table:
- Prep your pie dough: Roll out the dough and place it in the pie pan. Then let it sit in the fridge for 30 minutes.
- Blind bake: This means to partially bake your pie crust. What you'll do is line the crust with parchment paper and add pie weights (or dry beans!) to prevent it from puffing up. Pop it into the oven until the edges don't look raw.
- Prep the potatoes: Once they're chopped into bite-sized pieces, steam the purple sweet potatoes.
- Make the pie filling: Combine the cooked potatoes with the sugar, milk, butter, vanilla, pumpkin pie spice, and salt. Once the filling's cooled enough, add the eggs.
- Bake: Add the filling to the crust and bake it until the edges are set.
- Let it cool: As hard as it is, let the pie cool before you serve it. It will give it a chance to really set into a perfect consistency.
Purple sweet potato recipes
We don't blame you for going all in on purple sweet potatoes! The color, their sweet-starchy taste, and the health benefits – all aboard!
Here are some other purple sweet potato recipes to try and ways you can incorporate more of them into your diet:
- Staying to the sweet dessert lane, try this vegan purple sweet potato pie variation.
- Savory dishes using purple sweet potatoes are also gold, try these mashed purple sweet potatoes with sesame oil.
- You can also add them to soups, turn them into purple sweet potato fries, blend them into hummus, or try replacing the orange sweet potatoes in a veggie burger with purple ones — it'll be the funkiest looking burger you've ever had, but so so delicious!
What to serve with purple sweet potato pie
If you want to push your pie into “woah” territory, try serving it with any of these accompaniments:
Can I use orange sweet potatoes to make this sweet potato pie recipe?
You can use orange sweet potatoes to make this pie, however, you won't get that incredible purple color. From a taste perspective, the pie will taste very similar no matter which variety you use.
Do purple sweet potatoes taste different than orange sweet potatoes?
They taste very similar. The biggest difference is in the color and therefore nutrients. Otherwise, both orange and purple sweet potatoes are sweet, creamy, and starchy.
How long will purple sweet potato pie last?
It will last for 3-4 days in the fridge, and up to 1 month in the freezer.
- On a floured surface, roll out the pie dough so that it is 2 inches larger than your pie pan. Press the dough into your pie pan and crimp the edges. Put the pie crust into your fridge to chill for 30 minutes.1 pie crust
- Preheat your oven to 350 degrees Fahrenheit. Line the chilled pie crust with parchment paper and fill it with pie weights. Blind bake the pie for 15-17 minutes, until the edges of the crust no longer look raw. Remove the pie weights with the parchment paper and then poke holes in the bottom with a fork. Return the pie crust to the oven for 5 minutes.
- When your pie crust is in the fridge, start making the filling. Peel and chop the purple sweet potatoes into 1-inch pieces and put them in a medium-sized pot. Add 1 cup of water to the pot and bring it to a boil over high heat. Cover the pot, reduce the heat to medium-high, and steam the purple sweet potatoes for 10 minutes, or until they are soft.1 ½ lb purple sweet potatoes
- Drain any remaining water from the pot and then add the purple sweet potatoes to a large mixing bowl or your stand mixer.
- Add the sugar, milk, butter, vanilla, pumpkin pie spice, and salt and beat well with electric beaters.¾ cup granulated sugar, ½ cup whole milk, ¼ cup butter, 1 tablespoon vanilla, 1 teaspoon pumpkin pie spice, ¼ teaspoon sea salt
- Ensure that the filling is not too hot (if it is, let it cool), and then add the eggs and beat them into the filling. Pour the filling into the blind-baked pie crust and smooth the top.3 large eggs
- Bake the purple sweet potato pie for 35-40 minutes, or until the pie has set. If the edges of the pie start to get too dark while baking, add a pie shield. Let the pie cool completely before cutting into it. Serve the pie dolloped with whipped cream.Whipped cream
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.