Black Folks Purple Sweet Potato Pie Recipe
This Black Folks Purple Sweet Potato Pie recipe is a vibrant twist on the classic Southern dessert, featuring naturally colorful purple sweet potatoes that provide a rich, creamy texture and warm, spiced flavor. Roasted to perfection and blended with fragrant spices and creamy evaporated milk, this pie offers a beautiful presentation and comforting taste perfect for holidays or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes plus 4 hours cooling
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potato and Filling
- 1 ½ pounds Stokes purple sweet potatoes (about 3 cups softened and peeled)
- 12 oz evaporated milk (1 can)
- 1 cup light brown sugar
- 2 large eggs
- 5 tablespoons unsalted butter, melted (or vegan butter)
- 2 tablespoons vanilla extract
- 1 teaspoon minced fresh ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Pie Crust
- 1 pie crust, homemade or store-bought (preferably unbaked)
Instructions
- Prepare the Sweet Potatoes: Wash and scrub the purple sweet potatoes under running water to remove any dirt. Set them aside to dry briefly.
- Preheat the Oven: Preheat your oven to 400°F (204°C) to get ready for roasting the sweet potatoes.
- Prepare the Pie Crust: Grease your pie pan lightly. Unroll or place your uncooked pie crust in the pan, trimming and crimping the edges if needed. Set it aside for now.
- Roast the Sweet Potatoes: Line a large baking sheet with parchment paper or foil for easy cleanup. Place the whole purple sweet potatoes on the sheet and roast in the preheated oven for about 40 minutes, or until they are tender when pierced with a fork.
- Peel the Sweet Potatoes: Remove the roasted sweet potatoes from the oven and allow them to cool until they are comfortable to handle. Peel off the skins carefully and discard them.
- Measure Sweet Potato Flesh: Scoop out and measure 3 cups of the peeled sweet potato flesh into a large mixing bowl.
- Mix the Filling: Add evaporated milk, light brown sugar, eggs, melted butter, vanilla extract, minced ginger, ground nutmeg, cinnamon, cloves, and salt to the bowl with the sweet potato flesh. Using a hand-held or stand mixer, blend everything together until the mixture is smooth and fully combined.
- Assemble the Pie: Pour the smooth sweet potato filling evenly into the prepared pie crust, spreading it gently to fill the pie pan.
- Bake the Pie: Lower the oven temperature to 350°F (177°C). Bake the pie for approximately 30 minutes, or until the filling is puffed up and set firm in the center. Keep an eye on the pie toward the end of baking to avoid overbaking.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack for at least 4 hours. This resting time allows the pie to firm up for easier slicing. Garnish if desired, slice, serve, and enjoy this colorful and flavorful treat!
Notes
- Roasting the sweet potatoes instead of boiling intensifies their natural sweetness and flavor.
- You can substitute vegan butter to make the pie dairy-free.
- Ensure the pie is fully cooled before slicing to maintain clean slices.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
- Adding freshly minced ginger gives a unique warmth; however, it can be adjusted according to taste.
Keywords: purple sweet potato pie, sweet potato dessert, Southern dessert, holiday pie, baked sweet potato pie, purple sweet potatoes
