Purple Sweet Potato Pie
Visually striking dessert that combines the creamy, sweet, and earthy flavors of purple sweet potatoes with a blend of spices in a flaky pie crust.
Equipment
- Pie dish
- Measuring cups and spoons
- Pot for boiling the potatoes
- Peeler
Ingredients
- 1 pound purple sweet potatoes, peeled and chopped
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- ½ cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the oven
- Preheat your oven to 350ºF
- Cook the Sweet Potatoes
- Place the chopped purple sweet potatoes in a large pot of boiling water. Cook until tender, about 15-20 minutes. Drain and allow them to cool slightly.
- Make the filling
- In a large mixing bowl, mash the cooked sweet potatoes until smooth. Add granulated sugar, brown sugar, melted butter, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well until the ingredients are fully combined and the filling is smooth.
- Assemble the Pie
- Pour the sweet potato filling into the unbaked pie crust, spreading it evenly.
- Bake
- Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Cool and Serve
- Allow the pie to cool on a wire rack before serving. Enjoy this vibrant and delicious pie as a delightful fall dessert.