Purple Sweet Potato Pie – Exotic
Yep, this is made with real purple sweet potatoes, no food coloring of any sort. If you haven’t tried these purple cuties, let me tell ya, they are so much better and tastier than their typical white or orange siblings. No marshmallows needed for this dessert! But if you just like some, no one will judge!
Ingredients:
2 medium size purple sweet potatoes. Youc an find these beauties in most Asian market, next to regular potatoes
1/3 cup of butter, softened
1/2 cup of white sugar
2 eggs, room temperature
1 tsp sweet potato pie seasoning, or 3/4 tsp ground cinnamon and 1/4 tsp of ground nutmeg
1 splash of vanilla
1 9in pie shell, I used a store bought graham cracker pie shell. You can use frozen or home made fresh pie shell, just prepare the pie shell per instruction or your recipe.
Method:
Cut sweet potatoes length wise into wedges, much easier to manage and much quicker to boil.
In a medium size soup pot, fill water to cover all sweet potatoes and bring it up to a boil and leave sweet potatoes in the boiling water for a good 10 minutes or so, until fork tender. In this step, the water will seem green or blue. This is normal, it’s the natural color from the sweet potatoes.
Once sweet potatoes are fork tender, drain and let cool in a bowl. When it’s cool enough to handle, carefully peel the outer layer off and discard skin.
Mash the sweet potatoes with a potato masher, or a fork until very smooth. This step requires quite a bit of muscles. Purple sweet potatoes are dryer than regular sweet potatoes, you are officially warned. But the effort is very well worth it, I promise. In the mean time, pre-heat oven to 425F.
In a separate large bowl, cream together the softened butter and white sugar with a hand blender. Add in eggs, one at a time, blend well. Add in seasoning and vanilla, blend well.
Add about 2 cups of mashed sweet potatoes into the mixture. Blend with the electric hand mixer for a good 2 minutes or so, or until the sweet potatoes are well mixed in and you have achieved smooth mush texture.
At this stage it will not look very purple, don’t worry, after baking the purple color will show. Pour sweet potato mixture into the pie shell and lightly tap the pie over the counter to smooth the top a bit prior to baking.
Bake the pie at 425F for 15 minutes and lower the heat to 350F. Bake for another 30 minutes or so.
Let the pie cool on the counter for about 15 minutes, cut it up and serve a wedge of this purple beauty.
Top with some marshmallows or whipped cream, or drizzle some caramel sauce of your liking… This slice of pie is so worth savoring with a cup of hot coffee. Your life will be in heaven.
