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!
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
Notes
If you don't have pumpkin pie spice on hand, substitute ½ teaspoon cinnamon, ¼ teaspoon allspice, and ¼ teaspoon nutmeg.