by Nathalie Krull
Have you been seeing the purple sweet potatoes popping up in the stores? If you haven’t tried them yet, you are really missing out. Not only is their color a great way to help you serve a showstopper, but when they are cooked, they are perfectly sweet, dense, and creamy—a great way to put a little twist on a classic recipe or two. Since it is pie season, purple sweet potato pie is a lovely way to get those classic flavors with a pie that is so incredibly beautiful to look at!
Purple sweet potatoes are also super high in antioxidants, fiber, potassium, and vitamin C. The high antioxidant content found in purple sweet potatoes has been found to fight inflammation, and help reduce the risk of heart disease and cancer. They are gorgeous and good for you. It’s a win, win!
For this recipe, I used the gluten free pie shells from the freezer section of Trader Joe’s. Please feel free to make a homemade crust…I am having a pie crust-making break. Not sure if it will end any time soon. These store-bought crusts have been making my pie baking days a breeze.
If you are having trouble finding purple sweet potatoes, feel free to swap them out for regular orange sweet potatoes. They work great, and taste great. You’ll just be missing out on the beautiful purple color.
Ingredients:
- 4- small purple, or orange sweet potatoes…approx. 2 cups
- 4 eggs
- ¾-1 cup brown sugar depending on your taste
- 1 cup coconut milk, or milk of your choice
- 2 tablespoons pumpkin pie spice
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon powdered ginger
Let’s make pie
First peel, and steam your sweet potatoes, till soft and cooked through. Let cool for a bit, before proceeding. Preheat your oven to 350 degrees. Next in a food processor blend steamed sweet potatoes with brown sugar, spices, vanilla, salt, and coconut milk until well combined. Scape down the sides with a spatula, and crack in the eggs. Continue to blend till smooth. Pour the filling into a prepared pie shell. Bake in the oven at 350 degrees for 55 minutes to 1 hour, or until the pie is set in the middle. Allow to cool for at least 1 hour before serving. It is best served cool. Can be stored in the fridge for up to 5 days.
Visually stunning, and delicious too, this baby will “ooo and aaa” all your guests with its gorgeous color, and make you look like some sort of mastermind. It’s just purple sweet potato pie, but it sure does brighten up any table. Feast your eyes on its beauty, and share it with all of your loved ones this holiday season. Here is wishing you good health and good luck on all of your cooking adventures.
