Description
Purple Sweet Potato Pie is a vibrant twist on the classic dessert, featuring a silky purple sweet potato filling with warm cinnamon and creamy coconut milk in a flaky pie crust. It's an eye-catching, comforting treat that's perfect for holidays or family gatherings.
Ingredients
2 cups purple sweet potato, mashed
1 cup sugar
1/2 cup coconut milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 pre-made pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed purple sweet potato, sugar, coconut milk, eggs, vanilla extract, and cinnamon until completely smooth.
- Pour the filling into the prepared pie crust and spread it evenly.
- Bake for 45 to 50 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely before slicing and serving.
Notes
Add a pinch of ground nutmeg or cloves for extra warmth.
Substitute evaporated milk or heavy cream for coconut milk if preferred.
Stir in 1 tablespoon melted butter for a richer filling.
Top with whipped cream, toasted coconut flakes, chopped pecans, or vanilla ice cream before serving.
Store covered in the refrigerator for up to 4 days or freeze individual slices for up to 2 months.
Reheat slices in a 300°F (150°C) oven for about 10 minutes or microwave briefly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
