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Purple Sweet Potato Pie

A delightful dessert featuring a vibrant purple filling made from roasted sweet potatoes and a creamy, spiced filling, perfect for gatherings.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Dessert, Sweet
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 ¼ cup all-purpose flour Creates a sturdy yet tender crust.
  • ⅓ cup pecans Toasty and rich, adds crunch.
  • 2 tablespoons granulated sugar Balances the savory elements.
  • ¼ teaspoon kosher salt Enhances flavors throughout.
  • 5 ounces unsalted butter (cold & cubed) Makes the crust flaky.
  • 2 - 4 tablespoons cold water Binds the dough.
For the Filling
  • 8 oz cream cheese (softened) Provides a rich and creamy texture.
  • 1 can sweetened condensed milk (14 oz) Adds sweetness and creaminess.
  • 3 large eggs Binds the filling.
  • 15 oz purple sweet potato (roasted and mashed) Gives the pie its vibrant color.
  • 1 teaspoon pure vanilla extract Enhances flavor.
  • 1 teaspoon cinnamon Adds warmth to the filling.
  • ½ teaspoon nutmeg Provides a hint of spice.
  • ½ teaspoon ginger Adds a warming flavor.

Method
 

Preparation
  1. Toast the pecans in a skillet over medium heat for 3-5 minutes until brown and fragrant. Set aside to cool.
  2. In a food processor, grind the cooled pecans finely. Add flour, sugar, and salt, pulsing to combine.
  3. Add cold, cubed butter to the mixture and pulse until it resembles small peas.
  4. With the processor running, gradually add cold water until the dough comes together.
  5. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least an hour.
Baking the Crust
  1. Roll out the chilled dough into a circle about 2 inches larger than your pie dish.
  2. Fit the dough into the pie dish and trim the edges, creating a fluted edge.
  3. Wrap the pie dish and refrigerate or freeze the crust for 15-30 minutes.
  4. Preheat the oven to 425°F (220°C).
  5. Dock the chilled crust with a fork and line with parchment paper. Fill with dry beans.
  6. Bake for 25 minutes, remove the parchment and beans, and bake for an additional 5 minutes. Let cool.
Preparing the Filling
  1. Preheat the oven to 350°F (175°C).
  2. Peel and mash the roasted sweet potatoes in a bowl.
  3. Whisk softened cream cheese and sweetened condensed milk until smooth. Beat in the eggs.
  4. Mix in mashed sweet potato, vanilla, cinnamon, nutmeg, and ginger until smooth.
Assembling and Baking the Pie
  1. Pour the filling into the par-baked crust. Cover edges with pie shields or foil.
  2. Bake for 30-35 minutes until the filling is slightly jiggly in the center.
  3. Cool to room temperature on a wire rack before refrigerating until fully set.

Notes

For extra flavor, consider adding a pinch of clove or allspice to the filling. Serve with whipped cream or vanilla ice cream for indulgence. Store leftovers in an airtight container for up to 5 days.