Description
A colorful and nutritious dessert made with creamy, sweet purple sweet potatoes, perfect for any occasion.
Ingredients
Scale
- 3 large eggs, lightly beaten
- 1 cup packed brown sugar
- 1 pound purple sweet potatoes
- 1 cup canned coconut milk, shaken
- 4 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp ground ginger powder
- 1 tsp table salt
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C). Pierce the purple sweet potatoes with a fork, place them on a sheet pan, and bake for 40-45 minutes until tender.
- Once baked, let the potatoes cool slightly. Peel off the skins and place the flesh in a food processor.
- Reduce the oven temperature to 350°F (175°C).
- To the food processor with sweet potatoes, add softened butter, beaten eggs, brown sugar, coconut milk, vanilla, ginger powder, salt, cardamom, and cinnamon. Blend until the mixture is smooth and creamy.
- Pour the sweet potato mixture into your pie crust, spreading it evenly.
- Bake the pie for 55 minutes to 1 hour, or until the center is set and a toothpick comes out clean.
- Let the pie cool for at least 1 hour before slicing. Serve warm or at room temperature.
Notes
For serving, top with whipped cream or vanilla ice cream, and garnish with cinnamon or fresh fruit. To store, keep covered at room temperature for up to 2 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg
Keywords: purple sweet potato, pie, dessert, healthy pie, vegan option, holiday dessert