Purple Sweet Potato Pie
November 14, 2017
Tired of serving the same traditional Thanksgiving dishes? This year jazz up your menu with twists on Thanksgiving classics like this recipe for purple sweet potato pie. It looks absolutely beautiful and tastes yummy as well.
Purple potatoes aren’t your usual potatoes. Unlike the white/yellow variety, these potatoes have a very high antioxidant content, making them healthier than your typical potato. In fact, experts have found a link between the nutrients in purple potatoes and lowered blood pressure and reduced inflammation.
Though purple potatoes originated from South America (Peru and Bolivia specifically), their vivid color has made them an international favorite. Not sure where to find purple potatoes? They are commonly sold at farmer’s markets and grocery stores with a large international food selection.
Try something new this Thanksgiving with the yummy recipe listed below.
Maple Purple Potato Pie
(Recipe from Sam at North Dixie Kitchen)
- 1/2 cup of cold unsalted butter, cut into cubes
- 1 1/2 cup of all-purpose flour
- 2 teaspoon of granulated sugar
- 1/2 teaspoon of salt
- 1/3 cup of cold buttermilk
- 2 cups of mashed purple potatoes (4 medium sized or 25 small potatoes)
- 1 cup of packed brown sugar
- 1 1/4 teaspoon of ground coriander
- 1/2 teaspoon of nutmeg
- 1 teaspoon of cinnamon
- 1/4 teaspoon of salt
- 3 tablespoon of maple syrup
- 1 1/4 cup of condensed milk
- 1/4 cup of granulated sugar
- 3 large eggs
- 1 tablespoon of pure vanilla extract
- Purple food dye (this is optional—it will make your purple pie extra purple)
- In a medium bowl, whisk flour, sugar, and salt. Add in cold butter. Use your fingers to work the butter into the flour mixture until the butter is about pea-size or smaller.
- Create a well in the center of your dry dough and pour buttermilk into the center. With a fork, mix until your dough has a shaggy texture.
- On a lightly floured surface, dump out your dough. Knead your dough into a disk. Wrap the dough in plastic wrap and refrigerate for one hour or longer.
- Roll out your piecrust to a 1/8 thickness and about 12 inches more in diameter. Transfer dough to 10-inch pie pan. Cover with plastic wrap and refrigerate for one to three hours.
- Preheat oven to 375°F. Peel potatoes and dice into three-inch chunks. Over medium/high heat in a large saucepan, cover potatoes with room temperature water and bring to a boil. Reduce heat to medium and simmer for 20-25 minutes. The potatoes should be tender. You should be able to easily pierce them with a knife or fork.
- Remove potatoes from heat and drain potatoes into a colander and let potatoes cool enough to touch.
- In the same saucepan over medium heat, combine brown sugar, two tablespoons of maple syrup, spices, salt, butter, and half of your condensed milk. Stir until smooth and drop the temperature to a low heat.
- In a food processor or with a hand potato masher, mash your potatoes. Once consistency is smooth, combine with your maple sugar mixture.
- In a small bowl, whisk remaining half of milk, 1 tablespoon of maple syrup, granulated sugar, eggs, and vanilla extract. Add to potato filling. If you want your purple pie to be extra purple, you can also add half a teaspoon of purple food dye.
- Pour filling into crust. Brush a bit of egg wash on to your crust. Place pie pan on a baking sheet. Bake at 375°F for 10 minutes and then reduce heat to 325°F for 45-50 minutes. Your crust should be golden and your filling should be set.
Bonus. Looking for more purple potato dishes? Try this recipe for russet and purple potato French fries with sea salt!