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    The Cozy Plum » Recipes » Pies & Tarts

    Purple Sweet Potato Pie

    Published: Oct 13, 2020 · Modified: Oct 25, 2022 by Callan Wenner · This post may contain affiliate links · 4 Comments

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    Jump to Recipe
    Pie with two sliced removed on plates.

    Sweet, caramelized Purple Sweet Potato Pie uses brown butter to add a delicious nuttiness to the warm-spiced filling. Nestled into a flaky pie crust and piled with toasted marshmallow meringue, this is the best addition to your Thanksgiving menu and one of the most delicious desserts you'll eat!

    Pie with two sliced removed on plates.

    Why You'll Love This Recipe

    Aesthetics - this vibrant purple sweet potato pie will be the talk of your holiday table. It's made just like a traditional sweet potato pie, but the only difference is that it's made with purple potatoes for that gorgeous color. It's the perfect baked good for the holiday season, and will be the talk of the dessert table!

    Flavor - purple sweet potatoes have a slightly more floral and wine-like flavor than regular sweet potatoes. This alone adds a better depth of flavor, but pair it with the brown butter and spices and it's truly a home run. The meringue has a strong vanilla flavor and the toasted bits on top enhance the flavor profile even further.

    Texture - all layers of this pie come together in perfect harmony. The flaky all-butter pie crust holds a filling that's a bit more dense than pumpkin pie, but with the same creaminess. It then gets piled high with the pillowy soft meringue and toasted with a kitchen torch for the slightest crunch.

    Serve this alongside my apple butter pie or pumpkin pie crumble bars and you'll be the hit of the party!

    One slice of purple sweet potato pie on a plate with a bite removed
    Jump to:
    • Why You'll Love This Recipe
    • What are Purple Sweet Potatoes?
    • Where to Buy Purple Sweet Potatoes
    • Ingredients
    • Suggested Tools
    • Substitutions and Variations
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Thanksgiving Desserts You'll Love
    • 📖Recipe
    • Come Bake With Us!


    What are Purple Sweet Potatoes?

    Purple Sweet Potatoes, also known as Okinawan Sweet Potatoes, Hawaiian Sweet Potatoes, Japanese Sweet Potatoes, or Purple Yams have beautiful purple flesh and light to medium brown skin. They are creamy and have a better depth of flavor than orange sweet potatoes, and taste more of honey! They are also incredibly vibrant - though the brightness inside each potato can vary.

    While they are sometimes called purple yams, they are not a yam. Yams are drier and have a higher starch content. While all names and versions are similar, you should be looking for either Okinawan, Japanese, or Hawaiian Sweet Potatoes.

    Where to Buy Purple Sweet Potatoes

    Be careful not to be tricked by sweet potatoes with purple skin. These often have yellow or white flesh, not that striking purple flesh you're looking for.. You want brown skin and purple flesh! Most Asian markets carry Purple Sweet Potatoes, but I have also found them at Trader Joe’s and Whole Foods during the fall. 

    My suggestion would be to call ahead to a few stores to see if they carry them instead of going on a wild goose chase. If you can’t find purple sweet potatoes in your area, you can absolutely make this with regular orange sweet potatoes.

    Ingredients

    Ingredients for purple sweet potato pie.
    Baked purple sweet potatoes. Two are sliced open to expose the flesh.
    • Purple sweet potatoes. There are a few types you can find, see above for details on what they are, and where to purchase them. Be careful, as they look very similar to orange sweet potatoes!
    • Unsalted butter. You'll need this in two forms - very cold for the pie crust, and melted and browned for the filling. Check out my how to brown butter post if you're unsure of this process. It's super quick and easy, and makes a huge difference in flavor.
    • Milk.
    • Eggs. A total of five eggs will be used, two for the filling, and three egg whites for the meringue. Use the leftover yolks to make a small batch of some dark chocolate pots de creme!
    • Sugars. Light brown sugar for the sweet potato filling, and granulated sugar for the Swiss meringue. 
    • Spices. Ground cinnamon, nutmeg, and ginger. This is a sweet potato pie, after all.

    See the recipe card for the full ingredients list and quantities.

    Suggested Tools

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    Substitutions and Variations

    • Use regular sweet potatoes in place of purple sweet potatoes in an equal swap.
    • Use store-bought pie crust in place of homemade, though I very much recommend the crust in the recipe as it provides a great layer of flavor.
    • Normal melted butter rather than browned butter can be used.
    • Whip coconut cream with a bit of coconut sugar or powdered sugar for a haupia inspired version of the pie.

    How to Make This Recipe

    Timing tip! The pie crust needs to be made, and have time to hydrate in the fridge for about 2 hours prior to rolling out. During this time, bake the sweet potatoes and brown the butter.

    Start by rolling out the pie dough and setting it in the pie plate. Par-bake the pie using pie weights, then remove them and make the filling.

    Eggs added to the bowl of sweet potato

    One: Mash or blend the baked sweet potatoes, then whisk it together with brown sugar.

    Eggs added to the bowl of sweet potato

    Two: Add the eggs and whisk to combine.

    Fully mixed sweet potato filling

    Three: Add the brown butter, heavy cream, whole milk, spices, salt and vanilla and whisk until smooth.

    Sweet potato filling being added to the par baked crust

    Four: Pour the prepared sweet potato pie filling into the par-baked pie crust.

    Smoothed over sweet potato filling before baking

    Five: Spread the filling evenly, then bake until set. Allow the pie to cool completely at room temperature.

    Meringue being added to the pie

    Six: Make the Swiss meringue, then add it in a heaping mound to the very top of the pie.

    Meringue being added to the pie

    Seven: Use the back of a spoon to make deep swoops into the meringue.

    Torched and finished pie

    Eight: Use a kitchen torch to toast the meringue until golden brown. Slice, and serve!

    Hot tip! Try to keep the mound of meringue piled up the very center for the most dramatic slices.

    Expert Tips

    • The color of the sweet potato pie filling will vary from batch to batch depending on the hue of the potato flesh.
    • Pass the sweet potatoes through a sieve prior to mixing it with the filling ingredients for the most smooth filling. I've found that Japanese purple sweet potatoes are a bit stringier so the texture of the pie benefits the removal of any fibrous pieces.
    • Add your pie to the lower third of the oven for the final 15 minutes. This helps to ensure the bottom of the crust is fully baked. Using a glass pie dish is a great way to be able to check if the bottom has browned to a golden color.
    • Keep as much height as possible on the meringue for the most dramatic effect.

    Recipe FAQs

    Can I use regular sweet potatoes?

    Yes. If you are unable to find purple sweet potatoes, normal orange sweet potatoes can be used as an equal substitution.

    Do I have to add meringue?

    No. You can also top the pie with whipped cream, or coconut whipped cream, or leave it plain. It's delicious in any format!

    Why is my pie crust soggy?

    This is likely because the pie wasn't baked for long enough, or the oven wasn't at the correct temperature. I always recommend using an oven thermometer to check for the correct temperature. Also, move the pie to the bottom third of the oven for the final 15 minutes of bake time to help ensure the bottom gets a blast of heat at the end for a full bake.

    Storage

    Store the purple sweet potato pie in the fridge for three days. I like to cover any exposed sides after slicing with plastic wrap, but otherwise, it doesn't need to be covered. Bring the slices or pie to room temperature before eating.

    To freeze, wrap the cooked pie (prior to adding the meringue) in plastic wrap and foil and freeze for one month. This can be done either in the pan or by removing the entire pie from the pan and wrapping it (make sure it's cold before removing it). Thaw uncovered in the fridge, bring to room temperature, then prepare and add the meringue.

    Slice of purple sweet potato pie on a plate

    More Thanksgiving Desserts You'll Love

    • Apple Butter Pie with Cinnamon Whipped Cream
    • Dutch Caramel Apple Pie with Crumb Topping
    • Pumpkin Pie Crumble Bars
    • Caramel Pecan Cheesecake

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    A slice of purple sweet potato pie with toasted meringue on a plate.

    Purple Sweet Potato Pie

    Callan Wenner
    Sweet, caramelized Purple Sweet Potato Pie uses brown butter to add a delicious nuttiness to the warm-spiced filling. Nestled into a flaky pie crust and piled with toasted marshmallow meringue, this is the best addition to your Thanksgiving menu and one of the most delicious desserts you'll eat!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 1 hr 30 mins
    Rest time 4 hrs
    Total Time 6 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 485 kcal

    Equipment

    • Food processor or pastry cutter
    • Rolling Pin
    • Pie weights or dried rice or beans
    • Parchment paper
    • 9 inch pie dish
    • Stand mixer with whisk attachment, or handheld mixer
    • Fine mesh sieve optional
    • Kitchen torch

    Ingredients
      

    All-Butter Pie Crust

    • 3¼ cups all-purpose flour 390g
    • 1 teaspoon kosher salt
    • 1 cup + 6 tablespoons unsalted butter cold and cubed (311g)
    • ⅔ cup ice water (6 fl oz)

    Sweet Potato Filling

    • 1 cup purple sweet potato mashed or pureed (about 4-5 purple sweet potatoes)
    • ½ cup + 2 tablespoons unsalted butter browned and in a liquid state (141g)
    • ½ cup heavy whipping cream 4 fl oz
    • ¼ cup whole milk 2 fl oz
    • ¾ cup light brown sugar packed (150g)
    • 2 large eggs room temperature
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • ¼ teaspoon kosher salt
    • 1 teaspoon vanilla paste or extract

    Swiss Meringue

    • 3 large egg whites
    • ¾ cup granulated sugar 150g
    • ⅛ teaspoon kosher salt
    • 2 teaspoons vanilla paste or extract

    Instructions
     

    Pie Crust

    • Cut the butter into ½" cubes and place in the freezer. In a bowl, add the water and some ice cubes and set aside. Using a food processor, add the flour and salt to the bowl and pulse once to combile. Add the chilled butter evenly around the flour.
      3¼ cups all-purpose flour, 1 cup + 6 tablespoons unsalted butter, 1 teaspoon kosher salt
    • Pulse the mixture until the butter reaches pea-sized pieces and looks crumbly. Add in the ⅔ cup ice cold water (not adding the ice cubes), and pulse again until the dough starts to form crumbles.
      ⅔ cup ice water
    • Remove the dough, separate into two even pieces, then flatten into one-inch discs and wrap each piece of dough in plastic wrap. Place in the fridge for 1-2 hours to hydrate. Only one disc of dough is needed for the pie - freeze the other in a ziptop bag for 3-4 months.
    • Note: Bake the sweet potatoes and brown the butter while the pie crust rests. See Sweet Potato Filling section.
    • Remove one disc of dough from the fridge and wait about 15 minutes for the dough to slightly come to temperature. Lightly flour a rolling pin and work surface, then roll out the dough until it’s about ⅛ inch thick and is at least 2 inches wider than the pie dish. Continue to lightly flour the surface and pin if the dough begins to stick.
    • Carefully transfer the dough to your pie dish, pressing it into place on the bottom and sides and trim and crimp the edges any way you’d like. Place into the freezer for 15 minutes. Preheat the oven to 375℉/190℃.
    • Dock the bottom of the dough all over with a fork. Line the pie with parchment paper or aluminum foil and completely fill with pie weights (or dried beans or rice, but do not use to eat afterwards). The weights should come the whole way to the top of the pie crust.
    • Bake the crust for 20 minutes, then remove the pie weights and parchment and bake for another 10-15 minutes. Remove the pie from the oven and place on a wire rack to cool completely.

    Sweet Potato Filling

    • Dock the top of the sweet potatoes a few times with a fork then bake at 375℉/190℃ for about an hour until soft and tender. When the potatoes are almost done in the oven, make the brown butter.
      1 cup purple sweet potato
    • Over medium heat, add the unsalted butter into a saucepan and allow to melt and bubble. Stir occasionally, scraping the bottoms and sides, until you see that the milk solids on the bottom of the pan have started to become golden brown. It will also start to become incredibly fragrant and nutty. Pour the butter into a heat proof bowl and set aside.
      ½ cup + 2 tablespoons unsalted butter
    • Remove the potatoes from the oven and allow to cool until you are able to handle them. Scoop all flesh out of the skins mash with a fork, or puree in a food processor to get it super smooth. Pass through a fine mesh sieve to remove any fibrous pieces, if desired.
    • Reduce the oven temperature to 350℉/177℃.
    • Once the potatoes are ready, combine the sweet potatoes, brown butter, heavy cream, milk, brown sugar, eggs, cinnamon, nutmeg, ginger, salt and vanilla into a large bowl and whisk until completely combined.
      ½ cup + 2 tablespoons unsalted butter, ½ cup heavy whipping cream, ¼ cup whole milk, ¾ cup light brown sugar, 2 large eggs, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon kosher salt, 1 teaspoon vanilla paste or extract
    • Pour the mixture into the par-baked crust and smooth out the top. Bake for 40-50 minutes until the edges are set and puffy, but the center still has a slight jiggle. Lightly tent the pie with foil (or use a pie shield) if the crust is browning too quickly.
    • Remove the pie to a wire rack to cool for 2 hours, then place in the fridge for 2 more hours before making the meringue topping. Adding the meringue before it is completely cool will make it melt and ooze off.

    Swiss Meringue

    • Fill a saucepan with about two inches of water and turn to high heat. Add a heat proof bowl over top that fits securely. You don’t want any of the water touching the bottom of the bowl.
    • To the bowl, add the egg whites, sugar, and salt and whisk to combine. Continue lightly whisking until the mixture is rather warm and the sugar granules have dissolved. Check this by rubbing your fingers together in the mixture. If you can still feel sugar granules, continue cooking.
      3 large egg whites, ¾ cup granulated sugar, ⅛ teaspoon kosher salt
    • One the mixture is ready, add it to the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed for about a minute. Add the vanilla, then turn to high speed and whip until stiff peaks form and the meringue gets caught in the middle of the whisk. The peak of the meringue should stand up to a point when you pull the whisk out.
      2 teaspoons vanilla paste or extract
    • Add all of the meringue to the center of the pie, and add swoops using a spoon or spatula. Use a blow torch to brown the meringue to your liking. You can also pop it into the oven under high broil to get a bit of browning, but a torch it a much easier way to get even coverage.

    Notes

    The purple color in the filling will vary each time you make it. If you feel that the purple is not as striking as you'd like it to be, simply add one to two drops of purple food coloring while mixing the filling.
    To ensure a fully baked crust, transfer the pie to the lower third of the oven for the final 15 minutes.
    This pie stores in the fridge for 3 days. Cover any exposed sides with plastic wrap, otherwise leaving uncovered. Bring to room temperature before enjoying.

    Nutrition

    Calories: 485kcalCarbohydrates: 55gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 102mgSodium: 497mgPotassium: 124mgFiber: 1gSugar: 27gVitamin A: 2475IUVitamin C: 1mgCalcium: 45mgIron: 2mg
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      Comments

      1. Danielle

        December 07, 2021 at 5:11 am

        5 stars
        Love this recipe! It was a time investment, but well worth it - thanks for sharing! I have an allergy, so swapped out the flour with Whole Foods 365 1 for 1 gluten-free all purpose, but followed all of your instructions, otherwise. Can’t even believe how great the crust turned out! Srsly the best gf pie crust I’ve ever had. So grateful that the recipe made 2. I plan on using the other soon, so would appreciate any tips you can share about defrosting, etc. Thanks again!

        Reply
        • The Cozy Plum

          December 07, 2021 at 6:05 pm

          I'm so happy to hear that this turned out well with the GF swap!! Amazing. Thanks so much for making this (and for sharing).

          For the extra dough (assuming it's frozen in disc form), you'll want to remove it from the freezer and thaw overnight (or for at least 8 hours) in the fridge. From there, allow it to come to temperature on the counter for 15 minutes, then unwrap, flour your surface, and roll it out. There's a bit more information at the bottom of my All-Butter Pie Crust post if you want to check it out: https://thecozyplum.com/all-butter-pie-crust/

          Reply
      2. Ana

        November 28, 2021 at 7:10 pm

        5 stars
        This is incredibly delicious! The crust is super flaky and the filling is incredible! Love the spices and the addition of brown butter is top notch. A complete pleasure to eat. Thanks for the recipe!

        Reply
        • The Cozy Plum

          November 28, 2021 at 10:51 pm

          Thanks so much, Ana! And glad you enjoyed it 🙂

          Reply

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      About Callan

      I'm Callan, and welcome to The Cozy Plum! A recipe developer and photographer of all things sweet, savory, and delicious, I help bakers of any level gain the confidence to create bakery-quality treats in their own kitchen! Let's bake!

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