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    You are here: Home / Recipes / Menu / Sweet Treats / Purple Sweet Potato Pie

    Purple Sweet Potato Pie

    Feb 19, 2021 · 35 Comments

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    It’s a very purple-licious riff off of the Southern classic sweet potato pie! Paired with a gingersnap curst and topped with a pecan streusel, it’s the ultimate comfort food dessert with a healthy twist!

    Purple sweet potato pie on a black background with gold utensils in the frame.

    Sweet and spicy gingersnap crust, nutty pecans and walnuts, ­­warming and savory spices, zesty ginger… Let’s make a spectacularly showstopping purple sweet potato pie!

    Why this Recipe Works

    • Slow-roasting the sweet potatoes! Caramelizes the natural sugars, bringing out their natural sweetness.
    • Gingersnap crust! Delivers some unexpected spice and more flavor than a traditional crust. 
    • All the flavors! Sweet and spicy gingersnap crust, nutty walnuts, ­­warming and savory spices, zesty ginger, crunchy coconut-pecan streusel, maple whipped cream… need I say any more? LET'S DO THIS!
    • That preciously purple color! It's a showstopper!

    The lightly spiced sweet potato filling is lusciously creamy and vibrantly purple! 

    Gingersnap crust patted into a tart pan on a gold baking sheet; crust is ready to be baked, overhead shot.
    that sweet-spicy gingersnap crust!

    How to Make this Recipe 

    Make pie crust in food processor and blind bake. Roast the sweet potatoes; peel and the flesh in food processor then whisk in remaining filling ingredients.
    Pour filling into prepared pie crust and bake.
    Make pecan streusel, top pie with it and bake for the last 10 minutes. 
    Serve with freshly whipped cream and enjoy!

    • Gingersnap crust patted into a pie plate, all ready to be baked, overhead shot on a black background.
      make pie crust
    • Purple sweet potato pie filling in a whisked together in a silver bowl; overhead shot on a black background.
      whisk sweet potato filling
    • Purple sweet potato pie all ready to be baked in oven; filling has been poured into pie crust onto a pie plate; overhead shot on a black background.
      pre-oven
    • Purple sweet potato pie just out of oven and ready for pecan streusel topping; overhead shot on a black background.
      post-oven
    Purple sweet potato pie topped with pecan streusel and all done! Just out of oven; overhead shot on a black background.
    topped with pecan streusel and all done!
    Up close shot of the spiced pecan-coconut streusel on top of the purple sweet potato pie.
    that time I used Spice Tribe's Marrakesh Sitar to spice the pie!

    Note: not all sweet potatoes are purple inside! Flesh can range from being light beige to purple, making for some *very* purplelicious dishes! But this pie works with any color on the sweet potato flesh rainbow ~ YAYA!

    Sweet Potatoes vs. Yams

    There’s a bit of controversy surrounding if all yams are sweet potatoes (though sweet potatoes are def not yams) and after a bit of researching this is what I got for ya. Hate to be the bearer of bad news but most of the so-called yams ya see in US grocery stores are actually sweet potatoes. The story goes that back in the 30’s Louisiana sweet potato growers marketed their orange-fleshed potatoes as “yams” to distinguish from the other states produce and its stuck ever since and created all sorts of yam-sweet potato confusion. Real yams are entirely different root vegetables that are more like yucca in texture and flavor, starchier and drier than sweet potatoes. 

    Conclusion: sweet potatoes and yams are different. We’re talking sweet potatoes, here but you’re welcome to try this recipe out with yams and let me know how it goes in the comments below. Glad we got that sorted out!

    Purple sweet potato pie topped with pecan-coconut streusel, all done and ready to be eaten! Overhead shot.

    Cooks Tips

    • Be sure to pierce the sweet potatoes with a fork several times so that steam can escape while they're baking.
    • To make the purple hue filling an even deeper purple, add ube extract. 
    • To make this pie vegan, use coconut oil in the crust and streusel, coconut milk for the filling, and omit the whipped cream. 
    • The crust can be baked 1 day ahead and stored tightly wrapped at room temperature. 
    • Don’t top the piping hot pie with whipped cream or you’ll have a bit fat melt-y mess… 

    Add this spicy, sweet and vibrantly colorful pie to your dessert Holiday repertoire!  

    I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    I like my sweet potatoes in all sorts of colors and sweet and savory ways. Mashed, roasted, and made into classic pies like this recipe here. For some sweet potatoes savory style, please check out my sweet potato salad, baked sweet potato fries, hasselback potato gratin and root veggie tarte tatin. And for another sweet potato dessert recipes, check out my sweet potato cheesecake!

    Purple sweet potato pie on a black baking sheet with gold serving utensils, overhead shot.

    Let's makes waves in the kitchen!

    Purple sweet potato pie on a black baking sheet with gold serving utensils, overhead shot.
    Print Recipe
    5 from 11 votes

    Purple Sweet Potato Pie

    It’s a very purple-licious riff off of the Southern classic sweet potato pie! Paired with a gingersnap curst and topped with a pecan streusel, it’s the ultimate comfort food dessert with a healthy twist!
    Prep Time30 mins
    Cook Time2 hrs 29 mins
    Course: Dessert
    Cuisine: Californian
    Servings: 12
    Author: Daniela Gerson

    Ingredients

    Filling

    • 2 pounds purple sweet potatoes or yams such as Purple Stokes or Ube
    • 1/2 cup butter melted
    • 1 cup light brown sugar
    • 1 cup evaporated milk
    • 3 eggs beaten
    • 1 teaspoon vanilla extract
    • 1 teaspoon ube flavoring
    • 3/4 teaspoon ground cinnamon divided
    • 1/2 teaspoon five-spice powder
    • 1/4 teaspoon ground nutmeg
    • 1/4 kosher salt

    Crust

    • 10 ounces gingersnaps
    • 1 cup walnuts
    • 4 tablespoons brown sugar
    • 6 tablespoons butter melted

    Pecan Streusel

    • 1/4 cup oats
    • 1/4 cup pecans
    • 1/4 cup sweetened shredded coconut
    • 2 tablespoons butter melted
    • 2 tablespoons brown sugar

    Maple Whipped Cream

    • 1 cup cream
    • 1 tablespoon maple syrup
    • 1 teaspoon vanilla bean paste can sub vanilla extract
    • pinch kosher salt

    Instructions

    • Preheat oven to 350 F. Pierce sweet potatoes several times with a fork all over and wrap each with aluminum foil. Bake in preheated oven until tender, 1 hr. – 1 ½ Remove from oven and let cool.
    • While sweet potatoes bake, place the gingersnap cookies in the bowl of a food processor and process until they are finely ground. You should have about 2 cups. Add the walnuts and sugar; pulse to combine. Add the butter and pulse briefly again until everything is mixed together.
    • Pat the crust into a deep 9-inch pie plate, and up the sides. Bake for 10-15 minutes (at 350 F), until firm and slightly darkened. Set aside to cool.
    • Peel cooled sweet potatoes and discard skins. Process yams in a food processor until mixture is smooth and forms a ball, about 1 minute.
    • Place yam mixture into a large bowl and whisk in brown sugar, evaporated milk, 1/2 cup butter, eggs, vanilla, ube flavoring (optional), 1/2 teaspoon cinnamon, five-spice, salt, and nutmeg until smooth and combined.
    • Pour sweet potato mixture into prepared gingersnap pie shell. Bake in preheated oven until filling is set, about 50 minutes.
    • Meanwhile, stir together oats, pecans, coconut, remaining 2 tablespoons brown sugar, remaining 2 tablespoons butter, and remaining 1/4 teaspoon cinnamon in a bowl. Set aside.
    • Remove pie from oven; sprinkle center of pie with oat mixture. Return to oven; bake at 350°F until topping is lightly browned, about 10 minutes. Transfer pie to a wire rack to cool completely, about 4 hours.
    • To make maple whipped cream: combine all ingredients together and using a hand mixer, stand mixer, food processor or whisk and lots of elbow grease, whip until medium peaks form.

    Notes

    • Be sure to pierce the sweet potatoes with a fork several times so that steam can escape while they're baking.
    • To make the purple hue filling an even deeper purple, add ube extract. 
    • To make this pie vegan, use coconut oil in the crust and streusel, coconut milk for the filling, and omit the whipped cream. 
    • The crust can be baked 1 day ahead and stored tightly wrapped at room temperature. 
    • Don’t top the piping hot pie with whipped cream or you’ll have a bit fat melt-y mess… 
    Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!
    Up close of purple sweet potato pie has been topped with whipped cream and pecan streusel on top.

    </div>

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    Reader Interactions

    Comments

    1. Jacqueline says

      March 29, 2019 at 8:26 pm

      5 stars
      The most gorgeous desert, it is DIVINE 👍👍👍🙏😘💜

      Reply
      • Jacqueline says

        March 29, 2019 at 8:28 pm

        5 stars
        The most gorgeous desert, it is DIVINE 👍👍👍👍🙏😘💜

        Reply
        • Daniela says

          March 29, 2019 at 8:31 pm

          I appreciate you soooo much Jacqueline! All your comments and support really mean the world to me! Thank ya :). 💜💜😘

          Reply
    2. Gloria | Homemade & Yummy says

      April 01, 2019 at 9:49 pm

      5 stars
      LOVE the colour of this pie. Perfect for Easter dessert. I wish I could find these purple potatoes. I have only seen them a few times in the store. This is stunning.

      Reply
      • Daniela says

        April 08, 2019 at 4:24 pm

        Thanks so much Gloria!!! Hoping ya find purple sweet potatoes too! Would love for ya to make this for Easter :). Perhaps you'll have more luck at the farmers market? Wishing purple sweet potatoes come into your life super soon and thanks again :).

        Reply
    3. Dan from Platter Talk says

      April 02, 2019 at 11:42 am

      I'm in love with this stunning dessert that uses one of our favorite foods! The gingersnap crust is a genius idea and of course, the color of the ube flavoring along with the toasted and nutty topping take it cleary over the top; fantastic post here!

      Reply
      • Daniela Gerson says

        December 20, 2020 at 8:29 pm

        Thanks so much Dan! Just made this again last night... almost forgot how insanely delicious it is :)! Love playing around with purple sweet potatoes... sweet style! Happy cooking + thanks again!

        Reply
    4. Tammy says

      April 03, 2019 at 2:34 pm

      5 stars
      I'm so blown away by this pie! It's gorgeous and the flavors are all working together beautiful...purple sweet potatoes are definitely something I need to find! I can't wait to try this ^_^

      Reply
      • Daniela says

        April 05, 2019 at 3:08 am

        Thank ya so much Tammy!!! Super stoked on your sweet feedback :). Really appreciate it! And please let me know how it goes after you make it... I'd absolutely love to hear!

        Reply
    5. Carrie | Clean Eating Kitchen says

      April 04, 2019 at 3:43 pm

      5 stars
      That colour is so amazing and vibrant - such a pretty dish! This may well be appearing on my Easter table this year!

      Reply
      • Daniela says

        April 05, 2019 at 3:07 am

        Yaya!!! So super stoked to hear that Carrie! I'm def a very vibrantly colorful food kinda gal :). And please let me know how it goes after you make it... I'd absolutely love to hear!

        Reply
    6. Denise says

      April 04, 2019 at 6:15 pm

      5 stars
      What an amazing and fun recipe! I need to find some purple sweet potatoes to make this!

      Reply
      • Daniela says

        April 05, 2019 at 6:05 am

        Ya you do Denise!!! Thanks so much for the super sweet feedback :). And please let me know how it goes after ya make it... I'd absolutely love to hear!

        Reply
    7. Roslia santamaria says

      April 05, 2019 at 1:32 pm

      Thank you so much for sharing a recipe with us. I hope I can make like you!!

      Reply
      • Daniela says

        April 05, 2019 at 3:48 pm

        Absolute pleasure Roslia! And I think that you absolutely most definitely can :)!

        Reply
    8. Lori | The Kitchen Whisperer says

      April 05, 2019 at 6:56 pm

      That color tho... WOW! Absolutely gorgeous and it sounds positively delicious! I need to find purple sweet potatoes ASAP as this needs to be made in my house!

      Reply
      • Daniela says

        April 08, 2019 at 4:23 pm

        Ya you do Lori! Thanks so much for the super sweet feedback :). Am definitely a very colorful food kinda gal.... especially purple! Please let me know how it goes after ya make it... would absolutely love to hear! Wishing you find purple sweet potatoes super soon too!

        Reply
    9. Anne Lawton says

      April 05, 2019 at 10:10 pm

      5 stars
      wow! I love that purple color in that pie! It's just perfect for a spring version of Sweet Potato Pie!

      Reply
      • Daniela says

        April 08, 2019 at 3:33 am

        Yessss!!!! Thank ya Anne! I def have a *thang* for purple food and am super stoked to hear ya appreciate it too :).

        Reply
    10. Analida Braeger says

      April 06, 2019 at 10:22 pm

      5 stars
      Sweet potato pie is one of my guilty pleasure but i have never seen "Purple sweet potatoes" before. How different are they from regular yams ?

      Reply
      • Daniela says

        April 08, 2019 at 4:22 pm

        Thanks so much for the feedback Analida! All colors of sweet potatoes are quite different from yams (more on this in the post) and there is some slight variation within the different colors of sweet potatoes. Most of what we're buying labeled yams are actually sweet potatoes too! Do ya have a favorite sweet potato pie recipe? So curious to look at it! Thanks again :).

        Reply
    11. Saima says

      April 07, 2019 at 3:45 am

      5 stars
      Ooh! What a pretty looking pie! A showstopper for sure! And I never knew you get purple sweet potatoes too. I always thought they were orange or being in colour. Love your pics!

      Reply
      • Daniela says

        April 08, 2019 at 3:32 am

        Thanks so much for the sweet feedback Saima! And yesssss.... sweet potatoes comes in purple too! So do normal potatoes. If a veggie/root comes in purple I'll def be sure find it! Wishing you find some purple sweet potatoes super soon too :).

        Reply
    12. Charity says

      April 08, 2019 at 1:54 am

      5 stars
      That purple color is to die for! Who needs food coloring when you have mother nature?

      Reply
      • Daniela says

        April 08, 2019 at 3:30 am

        Hehehe exactly!!! But to be fair.... I did put a few drops of ube extract in it... :). But I'm def a very colorful, especially purple food, kinda gal!

        Reply
    13. Nicole says

      April 08, 2019 at 2:35 am

      I am intrigued! I want to try this recipe so bad. It looks delicious and pretty.

      Reply
      • Daniela says

        April 08, 2019 at 3:29 am

        Thank ya so much Nicole! Stoked to hear you're intrigued :). Please let me know how it goes after ya make it... I'd absolutely love to hear!

        Reply
    14. Jo says

      April 08, 2019 at 6:09 am

      5 stars
      I'm so blown away not just with this amazing potato pie, but all your colorful gorgeous photos. Huge fan. Those potato pie are too gorgeous to be eaten but I'm sure it'll take you to heave, looks delicious!

      Reply
      • Daniela says

        April 08, 2019 at 4:19 pm

        Thanks so much Jo! Really appreciate the feedback! I like to think that it's *almost* too gorgeous to eat...key word being almost :)!

        Reply
    15. Caradee says

      November 02, 2020 at 2:37 pm

      You say in instructions 7. To add coconut in the streusel. In the ingredients list there is no coconut mentioned. How much do you use? Thanks

      Reply
      • Daniela Gerson says

        November 20, 2020 at 9:31 am

        Oiy vay so sorry for that oversight + so stoked to hear you're making this! I've updated the recipe and it's 1/4 cup of sweetened shredded coconut. Would love to hear how it comes out Caradee :)!

        Reply
    16. Sonja Zanders says

      February 12, 2021 at 7:31 am

      Can I make this pie ahead of time?

      Reply
      • Daniela Gerson says

        February 23, 2021 at 8:05 am

        Sure! How much ahead of time are you thinking :)?

        Reply
    17. John V says

      February 21, 2021 at 9:04 am

      It’s quite possible this is the most beautiful AND delish thing I’ve ever made and eaten in the same day...dear Lord if I die today my life is complete!! 💜💜💜
      @therustickitchen_jv

      Reply
      • Daniela Gerson says

        February 23, 2021 at 8:04 am

        Wowie John I'm so super stoked and honored on your sweet feedback... thank ya so very much! Love hearing it's the most beautiful & delish thing :)! Thanks so much for sharing!

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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