Description
A delicious purple sweet potato pie that is perfect for any occasion.
Ingredients
Scale
- 2 medium purple sweet potatoes (about 1 lb)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 unbaked pie crust (store-bought or homemade)
Instructions
- Prepare the Sweet Potatoes: Boil or roast the purple sweet potatoes until fork-tender, about 30-45 minutes. Let cool slightly, then peel.
- Make the Filling: In a large bowl, mash the sweet potatoes until smooth. Mix in sugar, melted butter, eggs, cream, cinnamon, and nutmeg until well combined.
- Preheat Oven: Set the oven to 350°F (175°C).
- Fill and Bake: Pour the filling into the prepared pie crust and bake for 45-50 minutes until set but slightly jiggly in the center.
- Cool and Serve: Allow the pie to cool completely before slicing. Serve with whipped cream or vanilla ice cream if desired.
Notes
- Using coconut milk makes this pie dairy-free.
- Ensure the sweet potatoes are fully cooked for the best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg