Purple Sweet Potato Pie & I shut my Mouth.
Discovering new beautiful produce when out shopping is pure joy! The idea of trying new foods and new recipes excites the stomach. This weeks vegetable highlight is the purple sweet potato! Now I know purple is a funky food color, but it's known health benefits are worth putting it into your meal plan rotation.
The Stokes purple sweet potato has purple skin and deep purple flesh. It's not to be confused with Okinawa potatoes which are beige on the outside and a lighter purple on the inside. Stokes purple sweet potatoes are a lot more dense and drier than the regular variety of orange sweet potatoes you normally eat.
Where to buy?
They are available Fall through early Spring. Local specialty stores for sure carry them in the US, but I know the some standard grocery stores will carry them upon request.
How to pick?
You should choose a sweet potato with out any bruises or soft spots or wrinkles.
How to Cook?
Because these potatoes are a lot denser and drier plan on cooking them a little bit longer. The recommended cooking method is low and slow in the oven. I cook mine at 285 for 2 hours and 15 minutes in an oven-safe glass dish with a bit of water in the bottom to keep some moisture in this dry potato. The result is a delicious creamy deep violet sweet potato.
Why you should eat them?
Many of us are familiar with the term "eat the rainbow." The more vibrant in color the vegetable is the higher the nutrients. Purple sweet potatoes are extremely high in antioxidants. In fact 60x higher than blueberries. It's deep purple color also shows that it has a higher concentration of cancer fighting properties (1).When cooked with its skin on it has more fiber than a bowl of oatmeal and it's incredibly low in calories when eaten by itself and not wrapped up in a pie.
We eat tons of sweet potatoes at our house, so it's easy to replace or switch them out occasionally for whatever recipe you use regular sweet potatoes in. Just plan on the cook time taking a little longer.
I was racking my brain the other morning on coming up with something festive for the up coming holiday season, and the husband has been nagging me non-stop for a pie, so I took my beautifully roasted purple sweet potatoes and baked them into a gluten free, dairy free, delicious pie.
Purple Sweet Potato Pie
Pre heat oven to 350 degrees, Serves 8.
- 1 lb purple sweet potatoes, peeled (peel after roasting)
- 1/2 cup vegan butter (I use Earth Balance)
- 1 cup coconut sugar
- 1/2 cup coconut milk, combined
- 2 whole eggs
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup vegan butter, slightly softened
- 2 T maple syrup
- 1 tsp vanilla extract
Coconut Whipped Cream
- 1 15 oz can Full fat coconut milk, Chilled
- 1 T maple syrup
- 1 tsp vanilla
Start by making the pie crust.
Combine all the ingredients together until well blended and press into a 9 inch pie dish. Bake for 5-10 minutes.
I baked mine too long in the pic, and it burnt a bit once I added the filling and baked the pie....sadness...
For the Filling-
Place roasted purple sweet potatoes in your stand mixer with the vegan butter and coconut sugar and mix until smooth and combined, add the remaining ingredients. Pour into Pie crust and spread evenly. Bake for 50 minutes or until set in the center. Let cool before serving.
While pie is baking make your coconut whipped cream. Scrape the coconut fat from the top of the can, (the coconut milk will have separated in the refrigerator) and place in the stand mixer with the vanilla and maple syrup and whip together until combined and stiff. Set aside in the refrigerator until pie is cooled and ready to serve. Coconut whipped cream will soften pretty quickly if left unrefrigerated.
*I store my canned coconut milk in the refrigerator. You never know when you'll need whipped cream.
This pie is great for a tasty grown up halloween treat or for a spooky grown up pie for halloween, a colorful Thanksgiving dessert or just a tasty everyday treat.
Eat this up and do a little dance. Cheers!
Carrie - LettuceBeDifferent
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The opinions expressed on my blog and newsletter are based on my own thoughts, knowledge, and experiences. Please keep in mind that I am not a Doctor or other health professional so please consult the appropriate professional before making any changes to your diet, health, or other applicable areas. You should always do what is right for your own personal life.