Made by
Cory Armstead

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Total Time: About 1 Hour 50 Minutes

Cory Armstead’s Purple Sweet Potato Pie gives the Southern classic a striking natural twist with smooth purple sweet potatoes, granulated and dark brown sugar, warm cinnamon and nutmeg, vanilla, butter, evaporated milk, and eggs. The vibrant filling bakes inside a golden pre-baked crust for a rich, creamy dessert with an unforgettable deep-purple finish.

Ingredients:

0.5x

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•   purple sweet potatoes
•   granulated sugar
•   dark brown sugar
•   1 tbsp cinnamon
•   1 tbsp nutmeg
•   1 1/2 sticks butter (melted)
•   vanilla extract
•   1/2 cup evaporated milk
•   2 eggs
•   1 tbsp flour
•   1 premade pie crust
•   egg wash (for brushing the edges)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven for the PURPLE SWEET POTATOES.
2. Pierce the PURPLE SWEET POTATOES several times, then bake for 45 MINUTES, or until tender.
3. Remove the potatoes from the oven and allow them to cool enough to handle.
4. Slice the potatoes open, remove the skins, and transfer the purple sweet potato flesh to a blender.
5. Blend the PURPLE SWEET POTATOES until completely smooth, then transfer the puree to a large mixing bowl.
6. Add the GRANULATED SUGAR, DARK BROWN SUGAR, 1 TABLESPOON CINNAMON, and 1 TABLESPOON NUTMEG.
7. Add the 1 1/2 STICKS MELTED BUTTER, VANILLA EXTRACT, and 1/2 CUP EVAPORATED MILK.
8. Add the 2 EGGS and 1 TABLESPOON FLOUR.
9. Mix until the filling is completely smooth and evenly combined.
10. Place the PREMADE PIE CRUST into a pie dish and brush the edges with EGG WASH.
11. Pre-bake the crust for 10 MINUTES.
12. Pour the purple sweet potato filling into the pre-baked crust and smooth the surface evenly.
13. Bake at 375°F FOR 45 MINUTES, or until the filling is set.
14. Allow the pie to cool and set before slicing and serving.