Purple Sweet Potato Pie

Cardamom, orange and ginger perfume this delicious pie. The filling’s beautiful deep-purple color makes it a stunning dessert-table centerpiece, as striking to look at as it is satisfying to eat.

Prep: 30 min | Bake: 35 to 40 min | Yield: one 9 inch pie; 8 servings

Ingredients

Crust

• Pastry for 9 inch single-crust pie

Filling

• 1 pound (453g) purple sweet potatoes, skin on
• 8 tablespoons (113g) unsalted butter, melted
• 1 cup (198g) granulated sugar
• 1/2 to 3/4 teaspoon cardamom, to taste
• 1 teaspoon ginger
• 1/2 teaspoon salt
• 1 teaspoon orange zest (grated rind)
• 2 large eggs (room temperature)
• 1/2 cup (113g) whole milk (room temperature)

Topping (optional)

• Crunchy Granola, or your favorite granola
• Fresh thyme leaves

Instructions

1. Heat the oven to 375 degrees F.

Crust

1. Roll the pie dough into a 13 inch circle and transfer it to a 9 inch pie pan. Crimp the edges of the dough so they stand above the pan’s rim. Refrigerate the crust while you prepare the filling.

Filling

1. Wrap each unpeeled sweet potato in foil and bake for 1 hour, until soft. To test for doneness, pierce a potato with a fork. If it pierces easily and feels soft, it’s done. If it’s still firm, bake for an additional 10 minutes. Remove from the oven and cool.
2. Leave the oven on and position a rack in the bottom third.
3. Once the potatoes are cool enough to handle, unwrap them and remove the skin.
4. Place the potatoes in a bowl and mash by hand. Or mix on low speed of your stand mixer, using the flat beater, until mashed.
5. Mix in the melted butter, then the sugar, cardamom, ginger, salt and orange zest.
6. Add the eggs one at a time, mixing until combined, then stir in the milk.
7. Remove the crust from the refrigerator and pour in the filling.

Bake

1. Bake the pie for 35 to 40 minutes, until the filling is firm. The internal temperature at the very center of the pie should be 190 degrees F.
2. Remove the pie from the oven and cool it to room temperature; refrigerate it if you won’t be serving it immediately. Garnish individual slices with granola and fresh thyme leaves, if desired.
3. Store the pie, covered, in the refrigerator for up to several days.

Notes

The Purple Sweet Potato Pie was one of our Bake of the Week recipes for February 2022.

Nutrition

Per serving: Calories: 470 Total Fat: 27g Saturated Fat: 14g Trans Fat: 1g Cholesterol: 95mg Sodium: 350mg Total Carbohydrate: 54g Dietary Fiber: 2g Total Sugars: 28g Added Sugars: 25g Sugar Alcohol: 0g Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R& D software program. Substituting any ingredients may change the posted nutrition information.

Attribution

Recipe and photo used with permission from: King Arthur Flour

Our thanks to Joanne Canady-Brown, who shared this special recipe with us.