Name: Purple Sweet Potato Pie
Ingredients: 1 unbaked 9-inch pie crust (homemade or store-bought); 2 cups mashed purple sweet potatoes (about 2–3 medium potatoes, cooked and peeled); ¾ cup granulated sugar; ½ cup evaporated milk or coconut milk; 2 large eggs, room temperature; ¼ cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon salt

Ingredients

Scale

Pie Crust

1 unbaked 9-inch pie crust (homemade or store-bought)

Purple Sweet Potato Filling

2 cups mashed purple sweet potatoes (about 2–3 medium potatoes, cooked and peeled)
¾ cup granulated sugar
½ cup evaporated milk or coconut milk
2 large eggs, room temperature
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

Instructions

Step 1: Prepare the Purple Sweet Potatoes

Wash and scrub the purple sweet potatoes. Boil or steam until fork-tender, about 25–30 minutes. Peel while warm and mash until completely smooth. Measure out 2 cups and let cool slightly.

Step 2: Preheat and Prepare the Crust

Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges. Set aside.

Step 3: Make the Filling

In a large bowl, whisk together mashed purple sweet potatoes, sugar, evaporated milk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy with no lumps.

Step 4: Fill the Pie

Pour the filling evenly into the prepared pie crust. Gently tap the dish on the counter to release air bubbles and smooth the top.

Step 5: Bake

Bake for 50–60 minutes, or until the center is mostly set with a slight jiggle. If the crust browns too quickly, tent loosely with foil. Remove from oven and allow to cool completely before slicing.

Notes

Mash potatoes thoroughly for a silky filling—use a blender if needed.
Purple sweet potatoes vary in sweetness; adjust sugar to taste.
Avoid overbaking to keep the filling creamy.
Color deepens slightly as the pie cools.