I’ve never had sweet potato pie (except for a frozen one), and I have had my heart set on making it this year. With my new food processor, I knew it would be easy and a great twist on the classic pumpkin. Alongside this urge, I really wanted to use purple Ube sweet potatoes for something in my cooking this fall. What could be a more perfect recipe than a purple sweet potato pie?
Ube is a bright purple yam from Japan that is similar to an orange sweet potato but a bit sweeter and nuttier. It makes for a show stopping dessert with an amazing sweet potato taste. For this pie, I added it to several other ingredients, baked it up, and was all set. I received rave reviews all around, and I bet this would be perfect to bring to a friendsgiving!
Ingredients:
- Premade pie crust (trust me, it’s fine, or make your own if your heart desires)
- 1 ¼ pounds of purple sweet potatoes
- 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
Instructions:
- Prick sweet potatoes with a fork. Microwave until tender, 10 to 15 minutes.
- Preheat oven to 350 degrees.
- Scoop out the flesh of the potatoes into a food processor. Pulse until smooth. Add in all other ingredients and puree until smooth.
- Poor filling into crust.
- Bake for 50-55 minutes until puffed and just firm in the center.
Watch my Tik Tok to see how I made this in action too!
Will you be making this? Let me know in the comments below!
All thoughts and opinions are my own.