This lovely pie’s stunning purple color will brighten up any celebration table. That purple tint is entirely natural; nothing artificial is employed. And it tastes just as amazing as it appears! Everything about this pie will appeal to your taste senses, from the texture to the familiar warm spice that we all know is vital to sweet potato pie.

A good pie crust is the foundation of any pie, and we offer a simple recipe for No Fuss Pie Crust. A store-bought crust will suffice, but I wanted to go all out with this pie to give it the theatrics it deserved. That’s why this pie crust recipe is so useful: it takes five minutes to prepare and less than ten minutes to blind bake before it’s ready for the luxuriously purple batter.

The pie batter is as straightforward to prepare. It begins with a cooked purple sweet potato. I bake this for a little longer than you would normally bake a potato; I want the interior “meat” to steam and soften, removing any graininess. This will result in a smoother batter. The potato should likewise be chilled before proceeding to the batter. Now that my pie crust has been blind baked and cooled, I can begin preparing the batter.

One of the secrets to the texture is to beat the eggs until they foam up; this lightness will allow some aeration, especially when I add the sweetened condensed milk. It wouldn’t be a sweet potato pie without a warm and delicious pumpkin spice blend to add that signature flavor. I slowly add the baked potato and blend on high speed until it is silky smooth. Simply look at that color!

The batter is poured into the prepared crust and baked for approximately 40 minutes. A brilliantly purple pie emerges from the oven, and it is remarkable. It’s rich and silky, and it tastes even better when topped with a hefty scoop of chilled whipped cream. A purple sweet potato pie is a stunningly tasty treat!