Purple Sweet Potato Pie
Here's a twist on a classic sweet potato pie using deep purple sweet potatoes instead of regular sweet potatoes. This pie will up the "wow" factor on any dessert table. Top off with a big dollop of Stew Whip.
Servings: 6-8 Servings
Prep Time: 20 minutes
Cooking Time: 1-1/2 hours
Total Time: 1 hour 50 minutes
Ingredients
- 3 large Purple Sweet Potatoes, rinsed, pricked with a fork, and each wrapped in a damp paper towel
- 1 9-in. frozen Pie Shell
- 2 Stew's Naked Cage-Free Eggs
- 1/2 cup packed Dark Brown Sugar
- 1 teaspoon Stew's Ground Cinnamon
- 1 teaspoon Stew's Ground Ginger
- 1/2 teaspoon Stew's Ground Nutmeg
- 1/2 teaspoon Stew's Kosher Salt
- 2 Tbsp. Stew's Unsalted Butter, melted
- 1-1/2 cups Stew's Half & Half
- Stew Whip
Directions
Preheat oven to 400°F.
Let the frozen pie shell thaw, about 15 minutes. Prick sides and bottom with a fork. Bake for 11-14 minutes. Remove from the oven and let cool.
Lower the oven temperature to 350°F.
Place the potatoes in the microwave. Cook on high power 10 – 12 minutes per side, then at 1-minute intervals until tender. You’ll know the potatoes are done when the fork pierces them easily. The amount of time will vary based on the size of the potato.
Once cool enough to handle, scoop out the flesh into a bowl and let cool. You’ll need about 2 cups of the flesh. A little extra is fine.
Place the potatoes in a blender. Pulse in the eggs one at a time, mixing until just combined. Add the brown sugar, cinnamon, ginger, nutmeg, salt, melted butter, and half-and-half. Pulse until smooth.
Pour the filling into the pie shell and bake for 45 – 55 minutes, or until edges of filling puff up slightly and a toothpick inserted into the center comes out clean. Let come to room temperature and serve with Stew Whip.