Prep Time: About 60 minutes
Makes About 8 servings
One of my favorite holiday desserts is Purple Sweet Potato Pie. It is a super easy pie to put together and has a little bit of a kick, thanks to the added cayenne spice. You should adjust the cayenne to the level of spicy you like. This recipe has a slight bit of heat, which is perfect for me.
The color of this pie is just beautiful. Purple has always been one of my favorite colors and that is probably why I love it so much. I always mean to try the boiled purple sweet potato water as a tie dye. It is gorgeous and I am always sad when I pour it down the drain!
In addition to being gorgeous, purple sweet potato pie is also very nutritious. As a general rule, the more colorful the vegetable, the more nutritional value it holds. Purple sweet potato pie is packed with antioxidants and other nutrients. This article outlines the many benefits you will gain by having your pie and eating it too!
There is zero sugar in this recipe and it is gluten free. I don’t know about you, but I get super excited about feeling like I am indulging when I am actually eating something that is really healthy.
Hope you like this recipe as much as I do! Let me know what you think!
Ingredients Needed for Purple Sweet Potato Pie
1 Sage Pie Crust Recipe
3 purple yams, peeled and cut into chunks (need about 4 cups)
¾ cup full fat coconut milk
½ cup maple syrup
1½ tablespoons arrowroot starch
1 tablespoon fresh lime juice
2 teaspoons ground cinnamon
1 teaspoon sea salt
1 teaspoon ground ginger
½ teaspoon all spice
¼ teaspoon cayenne pepper (more if you like really spicy)
¼ teaspoon ground cloves
For Coconut Whipped Cream
1 can Thai Kitchen coconut milk – refrigerated overnight
2 TBS agave nectar
How to Prepare Purple Sweet Potato Pie
Preheat the oven to 350 degrees.
Press pie crust into a 9” pie plate to evenly coat the bottom and up the sides.
Boil the purple sweet potatos for about 10 minutes, or until they are fork tender
Drain and rinse the purple sweet potatoes
Add them to your food processor or high powered blender
Add of the remaining ingredients for the pie filling
Process on high until you have a creamy, silky purple mixture
Pour the pie filling into the sage pie crust and smooth out the top with a baking spatula
Bake in the preheated oven for about 45 minutes, or until a toothpick stuck in the middle of the pie comes out clean
Remove the pie from the oven and let it cool completely before cutting into it.
For the coconut whipped cream:
Refrigerate a can of Thai Kitchen coconut milk overnight. This is the only coconut milk that seems to stiffen when kept in the refrigerator. I have tried other brands and they just don’t seem to work as well.
When the coconut milk is very cold, the cream stiffens and becomes spoonable from the can.
Separate the hard cream from the watery milk
In a large bowl, using a hand mixer, whip up the coconut cream
Add the agave to the cream and whip a little more
While you will probably not get a super stiff whipped cream, it will be stiff enough to coat the top of the pie