I am so excited to share this Amazing Purple Sweet Potato Pie recipe. My friend chef Monique Chan is back and we cooked this amazing Thanksgiving recipe. Trust me, it tastes delicious.
Guess who is back in town? My friend the well-renowned chef Monique Chan has returned from Australia and we cooked together this week. Monique came to our house this week and shared her Purple Sweet Potato Pie recipe. Not only is it delicious but it is easy to make. I am so excited because I have a new addition to our annual Thanksgiving menu!
I had never baked a Purple Sweet Potato Pie recipe before and this one was easy to make and fantastic to eat. It’s also the prettiest color of any menu item ever! This is the perfect item to add to your Thanksgiving menu and will taste fabulous with turkey and dressing. Yes, it’s a lot savory and a bit sweet. And that is perfect.
This Sweet Potato Pie recipe can be modified to use with regular sweet potatoes or yams. You just need to reduce the sugar.
I am so excited and fortunate that Monique loves coming to our home to bake. (This time we cooked outside so we could be socially responsible.) Since graduating as valedictorian of her pastry school in Paris, Monique has ceaselessly pursued excellence, working in renowned bakeries (Dominique Ansel Bakery), five-star hotels (Le Bristol Paris) and multiple Michelin starred restaurants (Epicure, The French Laundry). These achievements culminated in her role as Executive Pastry Chef of gastronomic restaurant Écriture in Hong Kong, which received two Michelin stars in a record-breaking seven months after opening.
To find Monique’s Instagram click here and to find her blog The Real Chez Momo, click here.
Monique’s Purple Sweet Potato Pie recipe has two parts, the crust, and the filling. Monique used a simplified version of her pie crust recipe which we made earlier this year for the Pear and Almond Cream Bourdaloue Pie. This version is fabulous and very easy to make.
If you are looking for a great pie crust recipe for all of your holiday baking needs, you should use this one.
Be sure to scroll down to watch the video tutorial on how to make this amazing sweet potato pie recipe.
If you look closely at this pie, you can see the butter in the dough. Yum.
To pre-bake the crust, Monique placed parchment paper inside the crust and filled it with white sugar. This holds the crust in place and you can also re-use the sugar. She also covered the edges of the crust with aluminum foil.
While the crust is baking, Monique prepared the Purple Sweet Potato Pie filling. It is so easy. Just load the blender with the ingredients and blend!
Of course, you need to pre-bake the purple sweet potatoes first but that can be done anytime.
Purple Sweet Potato Pie
Ingredients
- C R U S T:
- 394 g (3 1/8 cup) flour
- 19 g (1 1/2 tablespoons) sugar
- 6 g (1 teaspoon) salt
- 282 g (1 1/4 cups) butter
- 1 cup of ice water
- F I L L I N G :
- 500 g (2 cups mashed) cooked* purple sweet potatoes (i.e. Stokes or Okinawan) or purple
- yams (i.e. Ube)
- 2 large eggs
- 57 g (4 tablespoons) melted butter
- 400 mL (1 can) coconut milk
- 177 mL (3/4 cup, or half a regular size can) evaporated milk
- 100 g (1/2 cup) sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
Instructions
Crust
- Stir flour, sugar, and salt together until well mixed.
- Dice butter into small cubes, and toss in flour mixture. Break up butter chunks until they are slightly larger than the size of peas.
- Add 1/2 cup of ice water and mix. Then, add water in small increments, targeting any dry spots. Mix until dough can form shaggy clumps when squeezed together. You will most likely need up to 1/4 cup ice water more, but add it one tablespoon at a time.
- Divide dough in half, and form each half into a disc. Wrap both discs in cling film, and refrigerate for at least one hour before using. Overnight is preferable, to hydrate the flour and relax the gluten. (If keeping the dough in the fridge for longer than a day, or freezing it for storage, use a second layer of plastic wrap.) Dough will keep up to 1 week in the refrigerator, and up to 2 months in the freezer.
- When ready to use, roll the dough out to a 14 inch (diameter) round. Flour dough and table surface as necessary, and work quickly to keep dough cold. Rotate dough while rolling to maintain circle shape, and prevent dough from sticking to the table.
- Once the round is 14 inches, transfer it to the pie plate, and gently line the pie pan with the dough. Trim excess to have an overhang of 1 inch; then roll the overhang underneath to form an edge. Crimp edge as desired, and freeze the crust for at least 1 hour before baking.
- For this filling, we will blind bake the crust for ~30 minutes at 375 F, or until edges turn light brown.
- Using all ingredients at room temperature, place everything into a blender or food processor, and blend until smooth. Pour into prepared (blind baked) pie shell, and bake in a preheated 350 F oven for ~40 minutes, or until just set (no longer jiggly). The internal temperature should be 200 F. For convection ovens, bake at 325 F for ~30 minutes. If using a glass pie dish, place on the bottom of the oven to enhance browning.
- * To cook purple sweet potatoes or purple yams: scrub the skins to remove any dirt, then rinse and dry. Use a paring knife to carefully poke a few vents in each potato or yam for steam to escape. Place in a baking dish and seal the top with foil. Bake in a preheated 400 F oven for at least ~ 45 minutes, or until tender and can be easily pierced with a knife. Let cool before removing skins.
Once it’s mixed in the blender, just pour the batter into the partially baked shell.
Look how fabulous this looks.
Have you ever made a pumpkin pie and the crust on the bottom was soggy? Look at what Monique did! She placed the glass pie plate on a baking pan and set it in the bottom of the oven. This helps to cook the crust in the center and prevent a soggy crust (and works with a glass pie plate). She didn’t even use an oven rack.
Once the pie is baked, let the pie cool. At this point, you can leave it as is or you can have some fun and decorate the pie.
Click here to see the video.
Monique used a brush, a few stamps, and luster dust to paint the Purple Sweet Potato Pie. To make a “luster paint” use a capful of vodka (or clear extract) and mix it with the luster dust. This allows you to paint it on the pie! Why use vodka? Because it evaporates. You can find the luster dust on Amazon here.
In addition to my amazing Purple Sweet Potato Pie recipe, I have joined some bloggers and we are sharing thirteen of our favorite Thanksgiving recipes.
13 of The Best Thanksgiving Recipes
Pan Fried Brussels Sprouts with Bacon – The Happy Housie
Purple Sweet Potato Pie Recipe – My 100 Year Old Home
Gnocchi with Squash and Walnuts in a Sage Butter Sauce – Lemon Grove Lane
Fall Spiced Whiskey Sour – Modern Glam
Easy and Flavorful Stuffed Mushroom Recipe – Twelve On Main
Caramel Apple Pie Recipe – Jennifer Maune
Zucchini Casserole Recipe – Happy Happy Nester
Dairy-Free Green Bean Casserole – Zevy Joy
Easy Classic Thanksgiving Stuffing – Rooms For Rent
Southern Style Green Beans – A Blue Nest
Rustic Sheet Pan Vegetables – My Sweet Savannah
Homemade Orange Cranberry Sauce – Finding Lovely
Becker Family Macaroni & Cheese – Sincerely, Marie
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8 Responses
I have never been so astonished by a recipe and technique as your post on the purple sweet potato pie! That color! I also couldn’t get over baking your pie on the bottom of the oven. I have never seen that done but I’m ready to give it a try. 😋Thanks for such a mind blowing post!
That is one of the most unique and beautiful pies I have ever seen. And the luster dust sends it over the top. I have never cooked purple sweet potatoes but will be giving this recipe a try.
Love your posts and your recipes!
Looks so amazing and I love the color! I love that you used a purple sweet potato.
Omg. Gorgeous. It is absolutely stunning and I follow Monique, so I know it will be delicious!
I cannot get over how stunning that color is!!
Thank you so much, Jordan!
Wow, what a beautiful pie! I have never had a sweet potato pie!
Thank you, Sara!