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Prep Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:12Yield:12 slicesJump to Nutrition Facts
Prep Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:12Yield:12 slices
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:12
Servings:
12
Yield:12 slices
Yield:
12 slices
Jump to Nutrition Facts
Jump to recipe
Purple Sweet Potato Pieis the showstopping dessert you want at your next holiday get-together. The stunning purple color hints at the antioxidants you’ll get from this nutritious tuber. The classic flaky pie crust and seasonal spices of nutmeg and allspice are a reminder that tradition never goes out of style. Lightly sweetened, this dessert is elevated with the addition of brandy, which provides depth and warmth. Keep reading for our expert tips on how to get the flakiest crust and the smoothest filling to wow your family and friends.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)IngredientsCrust¾cupwhole-wheat pastry flour½cupall-purpose flour½teaspoonsalt8tablespoonscold unsalted butter, cut into 1/2-inch cubes3 to 4tablespoonsice waterFilling1¼poundspurple sweet potatoes, scrubbed1(12 ounce) canlow-fat evaporated milk⅔cuplight brown sugar3largeeggs3tablespoonsmelted butter, cooled2tablespoonsbrandy1teaspoonvanilla extract½teaspoonground nutmeg¼teaspoonground allspice½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Crust
¾cupwhole-wheat pastry flour
½cupall-purpose flour
½teaspoonsalt
8tablespoonscold unsalted butter, cut into 1/2-inch cubes
3 to 4tablespoonsice water
Filling
1¼poundspurple sweet potatoes, scrubbed
1(12 ounce) canlow-fat evaporated milk
⅔cuplight brown sugar
3largeeggs
3tablespoonsmelted butter, cooled
2tablespoonsbrandy
1teaspoonvanilla extract
½teaspoonground nutmeg
¼teaspoonground allspice
Directions
Prick 1 1/4 pounds sweet potatoes all over with a fork. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425°F until tender all the way to the center, about 1 hour.)
Meanwhile, preheat the oven to 350°F.
Remove the dough from the refrigerator and let stand for 5 to 10 minutes to warm slightly.
When the sweet potatoes are cool enough to handle, scoop the flesh into the food processor (discard skins). Pulse until smooth. Add 12 ounces evaporated milk, 2/3 cup brown sugar, 3 eggs, 3 tablespoons cooled melted butter, 2 tablespoons brandy, 1 teaspoon vanilla, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice and 1/2 teaspoon salt. Puree until very smooth, scraping down the sides as needed.
Roll the dough out on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch deep-dish pie pan. Tuck the overhang under and crimp the edge with a fork or flute it between your thumb and index finger. Pour the filling into the crust.
Bake the pie until puffed and just firm in the center, 50 to 55 minutes. Let cool on a wire rack for at least 30 minutes before serving.
To make aheadYou can make the dough and wrap in plastic and refrigerate 1 day ahead.
To make ahead
You can make the dough and wrap in plastic and refrigerate 1 day ahead.
Equipment
9-inch deep-dish pie pan
Frequently Asked QuestionsPurple sweet potatoes originated in Central and South America and are grown around the world. There are varieties of purple sweet potatoes that are grown in the U.S. and Japan with purple skin or white skin.Purple sweet potatoes have a mildly sweet flavor with a dense texture. They are typically starchier than orange sweet potatoes and need to be cooked longer until they’re tender all the way through.Loosely cover the pie and store it in the refrigerator. If you are preparing the pie for the holidays or a special dinner, you can make it a day in advance and store it this way with good results.Refrain from slicing a sweet potato pie too soon. By letting it rest for 4 to 6 hours, you’ll get a firmer filling, cleaner slices and an overall better pie-eating experience.
Frequently Asked Questions
Purple sweet potatoes originated in Central and South America and are grown around the world. There are varieties of purple sweet potatoes that are grown in the U.S. and Japan with purple skin or white skin.
Purple sweet potatoes have a mildly sweet flavor with a dense texture. They are typically starchier than orange sweet potatoes and need to be cooked longer until they’re tender all the way through.
Loosely cover the pie and store it in the refrigerator. If you are preparing the pie for the holidays or a special dinner, you can make it a day in advance and store it this way with good results.
Refrain from slicing a sweet potato pie too soon. By letting it rest for 4 to 6 hours, you’ll get a firmer filling, cleaner slices and an overall better pie-eating experience.
EatingWell Magazine, November/December 2018
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Nutrition Facts(per serving)259Calories13gFat30gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Jan Valdez
andLinda Frahm
Linda Frahm
