Purple Sweet Potato Pie Recipe
Gaby Dimova
This beautiful purple sweet potato pie is made from the vegetable ube and is so creamy and delicious!
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine Southeast Asian
Servings 8
Calories 203 kcal
- 2 cups purple potatoes
- 1 cup coconut cream
- ¼ maple syrup
- ½ cup sugar
- ¼ cup cornstarch
- 2 teaspoons vanilla
- 2 teaspoons allspice
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- ½ teaspoon salt
- pie crust
Start by cutting, peeling, and chopping your purple potatoes.
Boil them for about 20 minutes, or until they are so soft that you can easily stick a fork in them.
Then mash them up and measure out two cups.
Now add the two cups of sweet potato to a large bowl and add the rest of the ingredients.
Use a hand mixer to combine the ingredients well.
Once you have your creamy filling, transfer it to your pie crust.
Cook the pie for about 45-50 minutes at 350*F and make sure you give it plenty of time to cool!
Calories: 203kcalCarbohydrates: 27gProtein: 2gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 293mgFiber: 2gSugar: 13gVitamin A: 5IUVitamin C: 10mgCalcium: 18mgIron: 1mg
Keyword purple sweet potato pie