I love the antioxidants in my purple sweet potatoes, and I love their flavor. I made this purple sweet potato pie for Thanksgiving this year and it turned out great! It is my new signature recipe, and the catalyst for me creating this blog. I did not want to lose my recipe, and I wanted to share it with others. I hope you enjoy it as much as I have.
Note that I use organic ingredients whenever possible. All the sugar used in this recipe is SuCaNat.
Purple Sweet Potato Pie
- 225 grams all purpose flour 1 cup
- 40 grams finely chopped walnuts 2 tablespoons plus 2 teaspoons
- 75 grams superfine sugar Superfine is also called extrafine, castor, or caster sugar. If you do not have any, you can make it yourself from granulated sugar using a food processor. I use SuCaNat in the food processor to make superfine sugar for my pie crusts.
- 100 grams unsalted butter 1 4 oz stick
- 4 large purple sweet potatoes 4 cups or 1000g roasted potato
- 2 tablespoons lard
- 3 large eggs
- 12 ounces granulated sugar 1.5 cups
- 12 ounces unsalted butter 1.5 cups
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly grated ginger
- 1/4 teaspoon salt pink himalayan
- 1/4 teaspoon ground cinnamon
- Soften 25g (2 Tablespoons) of butter. Split the rest of the butter in half, then place it in the freezer to keep it chilled while you start making the crust.
- Use your fingertips and rub the softened butter into the flour. Add 1/2 the chilled butter and rub it into the flour. It should start looking like crumbs
- Add the rest of the chilled butter. Rub it into the flour, but leave some large chunks. It should all look like crumbs except the larger chunks of butter
- Mix in walnuts and sugar
- Add 1 Tablespoon cold publix brand spring water and form a ball. If more water is needed, use a spray bottle with water in it to have the water disperse through the dough better. Add only as much as necessary to form a ball. The nuts will help to keep the dough short, but you want to work it as little as possible.
- Wrap dough ball in cling wrap and put in fridge for 30 minutes. This will autolyze the dough, allowing the dough to relax and hydrate evenly.
- With about 10 minutes left, preheat your oven to 425 degrees Fahrenheit and butter your pie pan or tart pans.
- Roll out the dough until it is large enough to cover your 9" pie pan and its sides, or else until it is large enough to cover your six tart pans.
- Lay the crust on your pie pan. For tart pans, put your tart pans on top of the dough, then use a butter knife to cut the shapes needed to fit the crust over each tart pan.
- Shape your crust to the inside of your pie pan or tart pans, leaving extra to hang over. You need the extra because the crust is going to shrink when you blind bake it. Note that if you put a design around the edge, make sure your design is not making the dough thicker than 1/4" anywhere.
- You can save the extra pieces of pie crust to roll and shape into designs for the top of your pie.
- Poke holes in the bottom of the crust using a fork.
- Put parchment paper on the pie crust and fill it with ceramic baking beads.
- Blind bake pie crust for 8 minutes.
- Remove crust from oven. Take out paper and beans. If using a tart pan, now you can trim the crust to the edges.
- It is okay to cool the crust before adding the filling for the sweet potato pie, but not necessary. You can fill it and put it back in the oven.
Roasted Purple Sweet Potato
- Generously coat 4 large purple sweet potatoes with lard. If you substitute for another oil, make sure the smoke point is higher than 425 degrees, such as clarified butter (ghee). Do not use standard butter as the smoke point is too low. I do not recommend using plant-based oils at this temperature such as canola oil or grape seed oil as they will create unhealthy trans fats when cooked in this heat. Olive oil's smoke point is too low and it will create trans fats, making it a doubly bad choice.
- Wrap the sweet potatoes with parchment paper, then wrap aluminum foil around the paper-wrapped potato. Make sure there is no chance of the aluminum foil touching the sweet potato to prevent aluminum from leeching into it.
- Place wrapped potatoes directly on the oven rack and roast at 425 degrees for 60-70 minutes.
- Unwrap the potatoes and leave them out to cool.
- Remove the skins. Note - The skins are full of nutrition, so I eat them on their own as a treat.
- Remove the hard, stringy ends of the sweet potatoes.
- Mash the roasted potatoes to create the puree for the filling. Remove any strings you find. If you mash with an electric beater instead of by hand, it will help to catch the strings.
- Beat 3 large eggs
- Mix eggs and the rest of the pie filling ingredients into the purple potato puree and blend well.
Bake the pie
- Spoon the 1/2 of the potato pie filling into your 9" pie crust or split between your 6 tart pans.
- If you saved pieces of pie crust for the top, shape them into designs such as leaves, sprinkle them with sugar or cinnamon sugar, and place them on top of your pie or tarts.
- Bake at 350 degrees until knife inserted in the center comes out clean. For the pie, this is approximately 50-60 minutes. Tarts will be done in about 35-40 minutes due to their smaller size.
- Let pie or tarts fully cool on cooling rack for approximately four hours before serving.
- Chill mixing bowl and whisk in the freezer while you prepare your ingredients
- Put cream in chilled bowl and whisk on low speed until it starts to thicken.
- Add vanilla and blend it in.
- Add sugar a little at a time, blending as you go.
- You can increase the speed as the cream thickens.
- Continue whisking until cream is at desired consistency. Be careful not to over whip or it will turn into butter. I recommend turning the speed down some when you get close.
- Spoon whipped cream onto the pie, or alternatively pipe whipped cream onto the pie using a piping bag or a plastic quart-sized bag with a corner snipped off.