A purple sweet potato pie

Our friends grew some purple sweet potatoes this year, and we were blessed to receive some of their harvest.☺️ [click here to read more about Ipomoea batatas]

After we brainstormed a bit for possible choices, Mike’s mom chose a “purple* sweet potato pie for her birthday “cake!”🎂

*Some funny behind-the-scenes-trivia: we actually thought these were called “BLUE sweet potatoes,” so the whole time we were working with them, we kept remarking about how PURPLE they looked!😂 Glad to learn they are, in-fact, PURPLE!😏*

I have two sweet potato pie recipes in my collection. Decided to do the simpler one here, so we could get a better appreciation of the purple color. First I washed, and then boiled 1.2# pounds of taters for about 40 minutes.

After that, I ran cold water over them and started by peeling skin off with a knife but ended with just using my hands and rubbing the skin off. Came off SO easy!👍🏼

Had about 50 grams more than the one pound of sweet potatoes the recipe called for, but decided to just use it all.

Added 4 oz. of our butter and was struck by the color contrast of deep yellow & vibrant purple!😍

Mixed above well, and then added the rest of the ingredients:

1c (145g) sucanat, 1/2c (4 oz.) milk, 2 eggs, 1/2t ground nutmeg, 1/2t ground cinnamon, & 1t vanilla extract. Mixed on medium speed until mixture was smooth, and poured it into the single pie crust I made before I started.

For it, I added 140g of unbleached flour to 4g of sea salt + 78g of butter and used my pastry blender to pulse it up. Added 2.5T cold water and blended it a bit more until it formed a ball. Rolled it out and formed my crust.

Baked it for about 1 hour and 5 minutes at 350°.