Purple Sweet Potato Pie

This recipe calls for purple sweet potatoes, which will give you a vibrant purple dessert that is sure to delight the eye and the taste buds.

9 inch pie
Make the Pie Crust
1 tablespoon chilled butter to grease the pie dish
1 1⁄4 cups Natural Grocers Bulk Almond Flour
1⁄4 cup potato starch
1⁄2 cup tapioca flour
1⁄2 teaspoon Natural Grocers Bulk Real Orsa Salt
4 tablespoons chilled butter cut into tablespoons
4 tablespoons chilled Nutiva® shortening - preferred or palm oil shortening measured out in tablespoons
1 Natural Grocers Brand Organic Pasture-Raised Egg
1 tablespoon coconut sugar
1 teaspoon vanilla extract
Make the Pie Filling
2 purple sweet potatoes, one medium and one small
1 tablespoon butter
3 Natural Grocers Brand Organic Pasture-Raised Eggs
1 5.7-ounce can Thai Kitchen® Full-Fat Coconut Milk, blended to emulsify
1 tablespoon coconut sugar
1 tablespoon vanilla extract
1⁄2 cup maple syrup
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄4 teaspoon ground ginger
  1. Preheat oven to 350°F. Generously grease a 9-inch pie dish with butter.
  2. Add the dry ingredients to a food processor and pulse to combine.
  3. Add butter and shortening in tablespoon-sized pieces, pulsing between each addition to incorporate. Add the egg, coconut sugar, and vanilla. Process for several minutes until the dough forms a ball. (If you did not refrigerate your shortening, the dough will not form a ball. This is okay. Just make sure you process it until it is thoroughly mixed. Once it is thoroughly mixed, “pour” or spoon into the greased pie dish.)
  4. Place the dough in the middle of the greased pie dish.
  5. Grease your fingers with some butter and flatten the dough until the bottom and the sides of the pie dish are evenly covered. Crimp the edges if you like. Poke the dough multiple times on the sides and the bottom with a fork.
  6. Bake for 10 minutes. Remove and let cool.
  7. While the crust is baking, peel and cut the sweet potatoes into chunks. Place into a medium-sized sauce pan and cover with water. Cover and boil on high to medium-high heat for 5 to 10 minutes, until the sweet potato is fork tender. Remove from the heat and drain most of the water, leaving just a small amount of water in the pan. Add the tablespoon of butter and mash sweet potatoes with a hand masher or purée in a food processor.
  8. In a medium mixing bowl whisk together the eggs, coconut milk, coconut sugar, vanilla extract, maple syrup, cinnamon, nutmeg, and ginger. Sprinkle the spices over the top of the mixture prior to mixing and make sure to whisk out any lumps of spices.
  9. If you hand mashed the sweet potatoes add them to the egg mixture, stir a couple of times with a spoon and then whisk until smooth.
  10. If you used a food processor to purée the potatoes, add the egg-coconut milk mixture to the bowl of the food processor and process until smooth and well combined.
  11. If the pie crust bubbled up during baking, press it down. Pour the sweet potato pie filling into the crust and bake for 50 minutes, or until pie filling is set. It should be just slightly jiggly.
  12. Remove from the oven and place on a wire rack to cool. Let cool for one hour prior to serving or refrigerating.

 

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