Purple Sweet Potato Pie Recipe
I am so excited to share this fantastic Purple Sweet Potato Pie recipe. It is not only beautiful but also delicious and easy to make.
My friend Chef Monique Chan and I cooked this amazing Thanksgiving recipe. I am so excited to have a new addition to our annual Thanksgiving menu!
I am so fortunate that Chef Monique occasionally comes to my home to bake with me. Since graduating as valedictorian of her pastry school in Paris, Chef Monique has ceaselessly pursued excellence, working in the renowned Dominique Ansel Bakery, the five-star hotel Le Bristol Paris, and multiple Michelin-starred restaurants Epicure and The French Laundry.
These achievements culminated in her role as Executive Pastry Chef of the gastronomic restaurant Écriture in Hong Kong, which received two Michelin stars in a record-breaking seven months after opening. So she knows a thing or two about baking!
To find Monique’s Instagram click here, and to find her blog The Real Chez Momo, click here.
Purple Sweet Potato Pie, The Crust
I had never baked a Purple Sweet Potato Pie before, and this was easy to make and delicious. It is 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. It’s a lot savory and sweet, creating the perfect Thanksgiving bite!
This Purple Sweet Potato Pie recipe can be modified to use regular sweet potatoes or yams. You just need to reduce the sugar.
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 a few years ago for the Pear and Almond Cream Bourdaloue Pie.
Monique’s pie crust recipe is a keeper if you are looking for a great pie crust recipe for all your holiday baking needs.
Looking closely at this pie, you can see the butter in the dough. Yum.
Monique placed parchment paper inside to pre-bake the crust and filled it with white sugar. This holds the crust in place, and you can reuse the sugar. She also covered the edges of the crust with aluminum foil.
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Purple Sweet Potato Pie, The Filling
While the crust was baking, Monique prepared the purple sweet potato pie filling. It is so easy. You do need to pre-bake the purple sweet potatoes first. Then, just load the blender with the ingredients and blend!
Have you ever made anything in your kitchen that looked like this? Isn’t the color amazing?
Once mixed in the blender, pour the batter into the partially baked shell.
How incredible does this look? Can you believe the color of this pie filling? Wow!
A Baking Tip From Chef Monique
Have you ever made a pumpkin pie with a soggy crust on the bottom? Look at what Monique did! She placed the glass pie plate on a sheet pan and set it on the bottom of the oven, not on an oven rack. This helps cook the crust in the center and prevent a soggy crust, which works with a glass pie plate.
Once the pie is baked, let it cool. At this point, you can leave it as is or have some fun decorating it.
Purple Sweet Potato Pie
I had never baked a Purple Sweet Potato Pie before, and this was easy to make and delicious. It is 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. It's a lot savory and a little bit sweet, creating the perfect Thanksgiving bite!
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.
Decorate With Luster Paint
Monique used a brush, a few stamps (you can also use stencils), and luster dust to paint the Purple Sweet Potato Pie. Here is another tip from Chef Monique, to make “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.
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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
Pin the images below to your Recipe or Thanksgiving Menu boards on Pinterest (just click the Pin button in the top left corner).
You can also follow along with me on Pinterest!
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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!
Do you use both dough discs together to form the crust or do you save one of the discs to cover or use for another pie?
Wow! What a beautiful pie. The color is stunning! Totally going to make this; hopefully I can find the purple sweet potatoes.
I hope you enjoy!
Wow…I’d love to see the faces of people as you presented this gorgeous purple pie on Thanksgiving. Surprise and delight at such a new pie tradition to add to any thanksgiving feast!
It is such fun!
What a beautiful pie! Can’t wait to give this a try! Thank you for sharing the recipe and this amazing chef. Happy Saturday!
I am glad you love it!
LOVE the print on top of the pie!.
Thanks Debbie!
In part of your post, you say,
“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.”
Just how do you bake a pie shell full of white sugar, and re-use the sugar??? LOL
Maybe instead, you fill the parchment-lined shell with dried beans. You can re-use those nicely.
Wow – so cool! And I LOVE Chef Monique! Thanks for having her on again!
Thanks Barbara!
I made this recipe immediately after seeing it!
I noticed that the potatoes do not retain the color that they do in the photo, and in the pie, they turn a purple-ish-grey color. That, I realized, is natural. The pie’s taste, overall, is very different from an orange sweet potato pie. It has a lot less flavor, and a flavor much more reminiscent of a traditional russet than a sweet potato, with a bit of a nutty aftertaste. To be completely open and honest, I am not sure I used the right purple sweet potato. Make sure you check your potato types!
Overall, a good pie, but very different from the image and description. As an amature, I recommend this recipe!
I just found out that I used the wrong potato….. So, yeah, please disregard my comment.
Hi Jessica! Thank you for this feedback it’s always helpful to see how it goes for others! 🙏
Where is the filling recipe? I see the crust recipe then nothing about the filling. I have bought all the ingredients and I am stuck! Your blog just keeps bringing up the same crust recipe, then nothing. HELP!!
Total failure. After 30 minutes baking it is totally liquid.
Hi Shaz! It’s on the blog if you scroll to where the recipe is listed- I copy and pasted it below for you ☺️
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.