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Purple Sweet Potato

Purple Sweet Potato Recipe

Purple sweet potato pie has deliciously dense and creamy texture with a little balance of sweetness. Try this recipe and enjoy it with your friends and family.
5 from 1 vote
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 4
Calories 1986 kcal


Mixing Bowl
Parchment Paper
Instant Pot
Cookie Sheet


Sweet Potato Pie

  • 2 cups Purple sweet potatoes (mashed)
  • 1 cup Almond milk (or other milk of your choice)
  • 1/2 cup Maple syrup (or coconut nectar)
  • 1/4 cup Dairy free butter (melted)
  • 3 tablespoons Corn starch
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon salt

Double Crust

  • 2 1/2 cups Unbleached all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup Vegetable Shortening
  • 1/2 cup Cold butter (or extra shortening)
  • 1 tablespoon Maple syrup (or sugar)
  • 8-10 tablespoon Ice-cold water (depending on your climate)
  • milk of choice or Sugar for sprinkling on dough



  • Combine flour and salt in a large mixing bowl. Cut in shortening and/or butter with a pastry blender or fork until mixture is crumbly and no large clumps of fat remain.
  • Stir in sweetener and water, a tablespoon at a time, just until dough comes together. It should be soft but not sticky. If the dough is crumbly, add more water
  • Divide dough in half, covering the second half. Take the other half and roll into a large circle. I roll in between two pieces of parchment paper to keep it from sticking.
  • Use parchment paper to invert dough into a 9-inch pie pan and carefully fit into the bottom and up the sides of the pan. Trim excess edges and crimp or decorate edges as desired.
  • Cover and place pie crust into the refrigerator while you make the filling.

To Make Leaf Cut Outs

  • Preheat the oven to 375F.
  • Roll about 2nd half of the dough in between two parchment papers about 1/8 inch thick. Use cutters of your choice.
  • Place the cut-outs on the parchment-lined baking sheet. Brush with milk and sprinkle some sugar.
  • Bake for 15-20 minutes until the cut out are lightly brown. Remove them out and let them cool completely to decorate the pie as desired.

To make Purple Sweet Potato Filling

  • Pre heat the oven to 375F.
  • Place 3 cups of diced potatoes into a large pot. Add water and place it on stove.
  • Bring to a boil over high heat. Cover and reduce heat to a simmer. Cook potatoes until they're fork-tender
  • Mash the potatoes slightly and blend them into a high powered blender. Add milk, maple syrup, butter, corn starch, vanilla, cinnamon and nutmeg to potatoes. Blend the mixture until smooth.
  • Pour filling onto the prepared pie crust and place the pan on a cookie sheet.
  • Add the cut outs if you want to decorate the crust.
  • Place it into the oven on the middle rack and bake for 45-55 minutes. The filling at the center may still be a little soft. It will set firm as it cools.
  • Remove it from the oven and set it aside to cool. After some time put it in a refrigerator.



  • You can use the decoration of your choice.
  • Use back of the knife to gently create the veins of the leaves.
  • If the pie seems too liquid, you can decorate the pie after baking it.


Calories: 1986kcal | Carbohydrates: 162g | Protein: 3g | Fat: 149g | Saturated Fat: 34g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 64g | Trans Fat: 21g | Sodium: 3606mg | Potassium: 754mg | Fiber: 3g | Sugar: 110g | Vitamin A: 6IU | Vitamin C: 15mg | Calcium: 524mg | Iron: 1mg
Keyword American, Purple sweet potato, Purple sweet potato recipe
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