Purple Sweet Potato Pie

Purple Sweet Potato Pie

A classic with a colorful twist! Our Purple Sweet Potato Pie calls for purple sweet potatoes, giving the pie a beautiful purple hue that is sure to delight the eyes and the tastebuds!

8
1 unbaked 9-inch pre-made pie crust (or a homemade pie crust)
3⁄4 pound organic purple sweet potato, peeled and cut into 1-inch pieces (about 1 medium potato)
1 tablespoon organic salted butter
3 Natural Grocers® Brand Regenerative Organic Certified® Pasture-Raised Eggs
1 (5.4-ounce) can Natural Grocers Brand Organic Coconut Cream
1 tablespoon Natural Grocers Brand Bulk Organic Coconut Sugar
1 tablespoon organic vanilla extract
1⁄2 cup Natural Grocers Brand Organic Grade A Dark Maple Syrup
1 teaspoon Natural Grocers Brand Bulk Organic Ground Cinnamon
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Nutmeg
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Ground Ginger
  1. Preheat oven to 350° F. Gently poke a few holes in the raw pie crust with a fork and bake for 10 minutes. Remove from the oven and set aside to cool.
  2. Add the potato pieces to a medium saucepan and cover with water (the water should come up at least an inch above the potatoes). Bring to a boil and boil over high to medium-high heat for 5-10 minutes, or until the sweet potatoes are fork-tender. Remove from the heat and drain the water. Add the potatoes back to the saucepan and add the tablespoon of butter. Roughly hand mash with a potato masher or fork. Set aside to cool.
  3. Add the remaining pie filling ingredients to a blender and blend for 30 seconds to blend the eggs and coconut cream. Add the sweet potato mash and blend until smooth.
  4. Pour the sweet potato pie filling into the crust and bake for 50 minutes, or until the pie filling is set.
  5. Remove from the oven and let the pie cool for one hour prior to serving or before refrigerating.

per one serving

CaloriesCarbohydratesProteinFatFiber
408 kcal39 g5 g24 g1 g