Purple Sweet Potato Pie
Everyone Wants a Piece of the Pie
Looking to add some color to your holiday dinner table? No matter what Thanksgiving looks like to you this year, try this easy and comforting purple sweet potato pie. Simply combine your filling ingredients in a food processor, pour into your crust, pop in the oven and smell the warmth of nutmeg and brandy filling the kitchen while you catch up on Netflix, reading or work. You can serve this straight from the oven or sneak in leftovers with cold bites from the fridge. This soul-soothing dish is versatile as a side or desert with spices and sweetness echoing a pumpkin pie.
Please note this recipe came from eatingwell.com here
Crust (or optional premade 9-inch-deep dish crust)
- ¾ cup whole-wheat pastry four
- ½ cup all-purpose four
- ½ teaspoon salt
- 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 3 to 4 tablespoons ice water
- 1 ¼ pounds purple sweet potatoes, scrubbed
- 1 (12 ounce) can low-fat evaporated milk
- ⅔ cup light brown sugar
- 3 large eggs
- 3 tablespoons melted butter, cooled
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon salt
Active: 30 Minutes
Total: 2 Hours, 30 Minutes
EatingWell Recipe PDF
Mix pastry flour, all-purpose flour and 1/2 teaspoon salt in a large bowl or pulse in a food processor. Cut in cold butter using a pastry blender or two knives or by pulsing in the food processor until the butter forms pebble-size pieces. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 1 day.
Prick sweet potatoes all over with a fork. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, preheat oven to 350 degrees F.
Remove the dough from the refrigerator and let stand for 5 to 10 minutes to warm slightly.
When the sweet potatoes are cool enough to handle, scoop the flesh into the food processor (discard skins). Pulse until smooth. Add evaporated milk, brown sugar, eggs, butter, brandy, vanilla, nutmeg, allspice and salt. Puree until very smooth, scraping down the sides as needed.
Roll the dough out on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch deep-dish pie pan. Tuck the overhang under and crimp the edge with a fork or flute it between your thumb and index fi Pour the filling into the crust.
Bake the pie until puffed and just firm in the center, 50 to 55 minutes. Let cool on a wire rack for at least 30 minutes before serving.