This delightful Purple Sweet Potato Pie comes together in about 60 minutes and is so simple that you will wonder why you didn’t try it sooner! It’s a make-ahead dessert that’s sure to impress during family gatherings or as a cozy treat at home. Your family will love its vibrant color and creamy texture, and the good news is you can switch up the ingredients based on what you have on hand. So, if you’re looking to clean out the pantry or whip up a quick dessert for dinner, this pie is the answer!
Ingredient Breakdown
Purple Sweet Potato
Why this ingredient: Purple sweet potatoes are not just a pretty face! They’re packed with nutrients and have a naturally sweet flavor that makes this pie rich and delicious. Plus, they add a beautiful hue that makes your dessert pop!
Substitutions: You can use regular sweet potatoes if that’s what you have, though the color won’t be as vibrant.
Tip: When cooking, aim for about 1 medium sweet potato, steam or bake it, and then mash it until it’s smooth for the best texture.
Coconut Milk
Why this ingredient: Coconut milk adds a velvety creaminess that complements the sweet potatoes beautifully. It’s dairy-free and gives a subtle coconut flavor that’s pretty irresistible!
Substitutions: Feel free to use almond milk or cashew milk if you need a nut-free option. Just make sure to select a full-fat version for creaminess.
Tip: Shake the can well before opening to mix the coconut cream and water.
Brown Sugar
Why this ingredient: Brown sugar brings a deep, caramel-like sweetness to the pie. It also helps to keep your filling moist!
Substitutions: You can use white sugar if that’s all you’ve got, or even maple syrup for a different flavor twist!
Tip: Light or dark brown sugar works, pick whatever you have on hand for this recipe.
Cinnamon
Why this ingredient: Cinnamon is not just a warm spice; it adds depth and warmth to the flavor profile of your pie, making it feel cozy and inviting.
Substitutions: If you’re out of cinnamon, a dash of pumpkin pie spice can also work!
Tip: Freshly ground spices always provide the best flavor, so if you can, use fresh cinnamon for this pie.
Nutmeg
Why this ingredient: A little pinch of nutmeg adds a warm, earthy flavor that balances the sweetness perfectly.
Substitutions: If you’re not a fan of nutmeg, you can skip it altogether or use a little bit of allspice instead.
Tip: Ground nutmeg is often stronger than fresh, so use about half the amount if it’s the ground variety.
Ginger
Why this ingredient: Ginger brings a nice warmth that complements the pie’s sweetness. It’s like adding a little kick of flavor!
Substitutions: Ground ginger can work in a pinch, but fresh ginger really brings out the best flavor.
Tip: Grate it finely so it blends well into the pie filling.
Vanilla Extract
Why this ingredient: Vanilla is the cherry on top, accentuating the flavors of all the other ingredients and making the pie so fragrant!
Substitutions: If you don’t have vanilla extract, you can use vanilla bean paste for a richer flavor, or skip it if necessary.
Tip: Always go for pure vanilla extract instead of imitation for the best flavor.
Pre-made Pie Crust
Why this ingredient: Using a pre-made pie crust saves time and effort, making this recipe quick and easy. Plus, it holds all that delicious filling perfectly!
Substitutions: Feel free to use homemade pie crust if you’ve got it handy; alternatively, a graham cracker crust can give a fun twist.
Tip: Blind bake the crust for about 10-15 minutes if you want a crunchier bottom!
Pinch of Salt
Why this ingredient: A pinch of salt balances the sweetness and enhances all the flavors in the pie. It’s amazing what a bit of salt can do!
Substitutions: No substitutes needed here, but make sure to sprinkle just a pinch to avoid overpowering the other flavors.
Tip: Always taste your filling mixture before adding it to the crust; it should be a well-rounded flavor.
How to Make This Purple Sweet Potato Pie
1. Preheat the Oven
First things first, preheat your oven to 350°F (175°C). You want to make sure it’s nice and hot for baking that pie to perfection!
2. Mix the Filling
In a large mixing bowl, combine your mashed purple sweet potato, creamy coconut milk, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and just a pinch of salt. Stir until the mixture is smooth and well-blended. You’ll know it’s ready when you can’t see any lumps and it looks creamy and inviting. Oh, and the smell? Absolutely divine!
3. Pour into Crust
Now, pour this delightful mixture into your pre-made pie crust, spreading it evenly. You want every slice to be just as tasty as the last!
4. Bake
Pop that pie in your preheated oven and bake for about 45-50 minutes. You’ll know it’s done when the filling is set, give it a gentle shake; it should jiggle a bit but not be liquidy.
5. Cool and Serve
Once it’s out of the oven, let it cool completely before slicing. This is where the magic happens, allowing those flavors to settle in. You can serve it as is or with a dollop of whipped cream. Enjoy this vibrant treat with family and friends!
Why I Love This Recipe
Honestly, this Purple Sweet Potato Pie has become my go-to recipe for a reason! It embodies all the comfort food vibes, the creamy filling and stunning color never fail to brighten up any table. Plus, I love that it’s versatile; whether you have extra sweet potatoes or some coconut milk to use up, you can easily customize it to fit what you’ve got in your kitchen. And the best part is, everyone who tries it asks for seconds! I’m such a sucker for a cozy and colorful dessert, and this one definitely hits the spot.
If you loved this pie, be sure to check out my Easy Pumpkin Dump Cake, my Black Forest Trifle for Christmas, or my Homemade Lemon Meringue Pie!
Why This Recipe Works
Quick and Easy
This pie comes together in under an hour, making it a perfect option for those busy weeknights or last-minute gatherings. With just a few simple ingredients, you’ll have an impressive dessert that’s sure to wow!
Creamy Comfort
The combination of purple sweet potatoes and coconut milk creates a deliciously creamy filling that will have everyone coming back for more. Seriously, it’s that good!
Crowd-Pleaser
Loaded with tons of flavor and a striking color, this pie is a showstopper that everyone in the family will appreciate. I mean, who can resist dessert that looks this good?
Customizable
You can always switch up ingredients based on your pantry staples. Got extra spices or leftover Thanksgiving sweet potatoes? Toss them in!
Make-Ahead Friendly
This pie is perfect for meal prep. Bake it the day before and store it in the fridge until you’re ready to serve. It tastes amazing chilled!
Serving Suggestions
When it comes to serving this delicious pie, you can’t go wrong. Here are my top suggestions:
- Pair it with whipped cream or vanilla ice cream for an indulgent dessert.
- Serve it alongside a cup of hot coffee or spiced tea for a cozy feel.
Storage Tips
- Refrigerator: This pie can typically keep fresh in the fridge for about 3-4 days. Just cover it with plastic wrap to keep it from drying out!
- Reheating: The best way to reheat is in the oven at a low temperature, about 300°F (150°C), until warmed through. You want that crust nice and toasty again!
Freezer-Friendly
Absolutely! You can freeze the pie before baking it. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It should keep well for up to 2 months.
Whenever you’re ready to bake, just pop it directly into a preheated oven, no need to thaw!
And there you have it my Quick and Easy Purple Sweet Potato Pie is your new go-to recipe for happy gatherings or just a cozy dessert night at home. Can’t wait to hear how yours turns out! Enjoy!
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Purple Sweet Potato Pie
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed purple sweet potato, coconut milk, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and a pinch of salt. Stir until smooth and well-blended.
- Pour the mixture into the pre-made pie crust, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes until the filling is set. It should jiggle slightly but not be liquidy.
- Let the pie cool completely before slicing.