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There’s something nostalgic about pie. For me, it’s tied to memories of chilly fall afternoons in my mom’s kitchen, the scent of cinnamon and sweet potato filling the air. But it wasn’t until I stumbled upon a box of purple sweet potatoes at the Portland farmers market that everything changed. That whimsical color caught my eye—and the flavor? Earthy, rich, almost like roasted chestnuts blended with vanilla. I knew right away I had to transform this vibrant root into something special: a purple sweet potato pie. Spoiler alert—it stole the show at my last Friendsgiving.
This article dives deep into the joy of making purple sweet potato pie from scratch, from choosing the best spuds to creative variations and nutritional insights. If vibrant, wholesome desserts that double as conversation starters are your thing, you’re in for a treat.
The Beauty and Flavor of Purple Sweet Potato Pie
Why Purple Sweet Potatoes Make the Perfect Pie Base
Purple sweet potatoes, also known as Okinawan sweet potatoes, pack more than just visual appeal. Their dense texture and mildly sweet profile make them perfect for pies, especially when you’re looking for a naturally beautiful hue without artificial additives. Unlike orange sweet potatoes, which are soft and sugary, purple ones hold up well during baking, delivering a custard-like richness you’ll find utterly irresistible in every slice of purple sweet potato pie.
Growing up in a veggie-loving household, I never imagined a sweet potato could be both show-stopping and soul-soothing. But the first time I whipped up a purple potato pie using these beauties, I knew I had stumbled on something my grandmother would’ve proudly served at her Sunday table. Their natural color remains vibrant even after baking, adding eye-catching elegance to a traditionally humble dessert.
From Farmers Market Find to Kitchen Favorite
I discovered purple sweet potatoes purely by accident. I had meant to grab the usual garnet yams for a potluck, but the lavender-toned gems called to me. I experimented with techniques learned from this recipe for baked purple sweet potatoes and tweaked it into a pie filling over the weekend. The taste? Somewhere between earthy pumpkin and sweet vanilla bean.
Since then, I’ve played with the flavors in purple potato pie bars, infusing chai spice or even a splash of bourbon to make them holiday-ready. From whole pie to bars, purple sweet potatoes lend themselves beautifully to endless variations, and they always get people talking around the table.
Making the Perfect Purple Sweet Potato Pie
Ingredients List
The magic starts with fresh, vibrant purple sweet potatoes. You can find them at specialty grocers or Asian markets.
| Main Ingredients | Substitutions / Notes |
|---|---|
| 2 cups mashed purple sweet potato | Can sub with Japanese sweet potatoes for a creamier taste |
| ¾ cup full-fat coconut milk | Use oat milk for lighter taste |
| ½ cup maple syrup | Agave or date syrup works too |
| ¼ cup arrowroot starch | Cornstarch or tapioca can be alternatives |
| 1 tsp cinnamon, ½ tsp nutmeg, 1 tsp vanilla bean | Add star anise or cardamom for a twist |
For the crust, a basic graham cracker base or gluten-free oat crust supports the creamy filling beautifully.
Timing
Purple sweet potato pie is not just delicious—it’s efficient, too. The total cook time is about 90 minutes, including prep and cooling, which is 20% less than most multi-component holiday pies.
- Prep: 25 mins (peeling, boiling, and mashing the sweet potatoes)
- Cook: 45 mins
- Cool + Set: 20 mins minimum before slicing
You can also make it a day ahead. The flavor deepens overnight, making it a great make-ahead dessert for holidays or events.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Peel and boil ~1 lb of purple sweet potatoes until fork-tender, about 15–20 minutes.
- Drain and mash until smooth. Don’t over-blend or the texture may become gummy.
- In a large bowl, mix mashed potato, maple syrup, coconut milk, starch, vanilla, and spices until smooth.
- Pour the filling into the pre-baked crust and smooth it out evenly on top.
- Bake for 45 minutes on the middle rack.
- Cool for at least 20 minutes at room temp, then chill for one hour minimum before slicing.
Bonus tip: Serve with coconut whipped cream and a sprinkle of toasted coconut flakes for added texture.
Health Perks and Creative Twists
Nutritional Benefits of Purple Sweet Potatoes
Aside from their eye-catching color, purple sweet potatoes boast high levels of anthocyanins—antioxidants responsible for the deep hue. According to the National Institutes of Health, anthocyanins help reduce inflammation and protect heart health.
Compared to their orange cousins, purple varieties are slightly lower in sugar but higher in antioxidants and fiber. Plus, when unpeeled, they contain more phytochemicals and potassium. So yes, your indulgent slice of purple sweet potato pie has real health perks built right in!
In fact, I’ve found it a great energy-boosting dessert after long days in the kitchen prepping batch meals or teaching plant-based workshops. It keeps your blood sugar more balanced than traditional sugar-heavy pies.
Fun Variations to Try
Purple sweet potato pie is a canvas for creativity. Try these ideas to keep things fresh:
- Add a swirl of purple potato soup as a savory-sweet twist in mini tart versions.
- Swirl in vegan cream cheese for a cheesecake-cookie hybrid.
- Use the filling in a parfait glass with crushed ginger cookies and coconut cream for a no-bake version.
Got leftovers? Roll the filling into balls, dip in dark chocolate and freeze for purple potato truffles. Waste not!
FAQs About Purple Sweet Potatoes
Do purple sweet potatoes taste different?
Yes, they do! Purple sweet potatoes are less sugary than orange ones and more starchy. The flavor resembles roasted chestnut with subtle vanilla overtones, which makes them perfect for desserts that need body and depth.
Are purple sweet potatoes healthier?
Absolutely. They contain more anthocyanins, a powerful antioxidant shown to support brain and heart health. They also offer more fiber than many standard potatoes, making them a nutritious base for pies and other plant-based dishes.
Which color sweet potato is the healthiest?
While all sweet potatoes are good for you, purple varieties offer the highest antioxidant levels. Orange ones have more beta-carotene, but for anti-inflammatory benefits, purple steals the crown.
Should you peel purple sweet potatoes?
Yes, but optional. If you’re making a smooth-textured pie, peeling helps get that creamy consistency. However, for rustic mashes or baked slices, leaving the skin boosts nutrients.
Conclusion
Whether you’re a longtime plant-powered foodie or just dipping your toes into the world of vibrant veggies, purple sweet potato pie is a must-try dish. It brings nourishing ingredients, rich flavor, and natural beauty to your table—all while offering that cozy, home-baked feel.
This recipe isn’t just pie. It’s a memory-maker, a table centerpiece, and honestly, a little wink at tradition. If you’re ready to transform your ordinary dessert game into something boldly beautiful, purple sweet potato pie is your go-to. After all, food should nourish the soul and spark a little wonder at the same time.
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Purple Sweet Potato Pie
- Total Time: 1 hour 10 minutes
- Yield: 1 9-inch pie (8 servings) 1x
Description
A rich, creamy plant-based purple sweet potato pie that’s naturally vibrant, deeply flavorful, sneakily nutritious, and ideal for holidays or gatherings.
Ingredients
2 cups mashed purple sweet potato
3/4 cup full-fat coconut milk
1/2 cup maple syrup
1/4 cup arrowroot starch
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla bean
1 pre-baked graham cracker or oat crust
Instructions
1. Preheat oven to 350°F (175°C).
2. Peel and boil about 1 lb of purple sweet potatoes until fork-tender, about 15–20 minutes.
3. Drain and mash sweet potatoes until smooth. Be careful not to over-blend.
4. In a large bowl, mix mashed sweet potatoes with maple syrup, coconut milk, arrowroot starch, cinnamon, nutmeg, and vanilla bean.
5. Pour the mixture into the pre-baked crust and smooth the top.
6. Bake for 45 minutes on the middle rack.
7. Let cool at room temperature for 20 minutes, then chill in the refrigerator for at least 1 hour before slicing.
Notes
Bonus: pipe coconut whipped cream on top and sprinkle with toasted coconut flakes.
Can be made a day ahead—flavor deepens as it rests.
Substitute coconut milk with oat milk for a lighter filling.
Try adding star anise, cardamom, or chai spice for flavor variations.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: purple sweet potato pie, vegan pie, holiday pie, gluten-free dessert, antioxidant-rich dessert