There’s something truly special about a pie that stops you in your tracks. Imagine a dessert so vibrant and beautiful it becomes the centerpiece of your table, with a flavor that’s just as memorable. That’s exactly what you get with this Easy Purple Sweet Potato Pie with Pecan Topping. Forget the traditional orange sweet potato—this recipe uses the stunning purple variety to create a creamy, spiced filling that’s naturally sweet and visually striking. Topped with a crunchy, buttery pecan streusel, this pie is a delightful twist on a classic dessert.
This recipe is designed to be straightforward and accessible, even if you’re new to baking. We’re using a ready-made pecan pie crust to save time and effort, letting the incredible flavors of the purple sweet potato and warm spices shine. It’s a perfect dessert for holiday gatherings, special occasions, or just when you’re craving something comforting and unique. Get ready to fall in love with one of the most delicious sweet potato recipes you’ll ever try.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This Purple Sweet Potato Pie is a game-changer. First off, the color is absolutely incredible. That deep, rich purple is all-natural, coming directly from the sweet potatoes themselves. It’s a showstopper that will have everyone asking for the recipe before they’ve even had a bite. It’s the kind of pie that makes an ordinary Tuesday feel like a celebration.
Beyond its good looks, this pie is incredibly delicious. The filling is velvety smooth, with a subtle sweetness that’s perfectly balanced by warm spices like cinnamon, cardamom, and ginger. It’s comforting and cozy, like a warm hug on a cool day. The pecan streusel topping adds a fantastic crunchy texture and a nutty, buttery flavor that complements the creamy filling perfectly. Every bite is a wonderful mix of smooth, crunchy, sweet, and spiced.
Best of all, this recipe is surprisingly simple. By using a premade pie crust, we’ve cut out a lot of the usual fuss. The steps are easy to follow, and you don’t need any fancy equipment. It’s a fantastic recipe for bakers of all skill levels who want to create something truly special without spending all day in the kitchen. Plus, it’s completely vegan, making it a wonderful treat that more people can enjoy.
Ingredients
Here’s what you’ll need to gather to create this stunning dessert. The ingredients are simple, and you might already have most of the spices in your pantry!
For the Sweet Potato Pie Filling:
- â–˘ 1 premade pecan pie crust (I used Diamond Nuts ready-made Pecan Pie Crust, but any will work)
- â–˘ 1.25 pounds purple sweet potato, peeled, diced, and steamed
- â–˘ Âľ cup canned coconut milk (use only the thick, creamy white part from the top)
- ▢ ½ cup organic sugar
- â–˘ ÂĽ cup maple syrup
- â–˘ 2 Tablespoons tapioca starch
- â–˘ 2 teaspoons cinnamon
- â–˘ 1 teaspoon cardamom
- ▢ ½ teaspoon ginger
- ▢ ½ teaspoon salt
For the Pecan Streusel Topping:
- ▢ ½ cup chopped pecans
- â–˘ ÂĽ cup rolled oats
- â–˘ 2 Tablespoons sugar
- â–˘ ÂĽ teaspoon cinnamon
- â–˘ ÂĽ teaspoon cardamom
- â–˘ ÂĽ teaspoon ginger
- â–˘ ÂĽ teaspoon nutmeg
- â–˘ 2 Tablespoons cold cubed vegan butter
Step-By-Step Instructions
Ready to bake? Let’s walk through the process together. It’s easier than you think to create this beautiful Easy Purple Sweet Potato Pie with Pecan Topping.
Step 1: Prepare the Sweet Potatoes
First things first, let’s get those potatoes ready. Peel about two or three large purple sweet potatoes and chop them into evenly sized chunks. You’re aiming for about 1.25 pounds (or 570 grams). Fill a pot with about an inch of water, place a steamer basket inside, and add your sweet potato chunks. Bring the water to a boil, cover the pot, and let the potatoes steam for about 15-20 minutes. You’ll know they’re ready when they are soft and easily pierced with a fork.
Step 2: Blend the Filling
Once the sweet potatoes are steamed and tender, carefully remove them from the steamer basket. Transfer them to a blender. Now, add all the other filling ingredients: the thick part of the canned coconut milk, sugar, maple syrup, tapioca starch, cinnamon, cardamom, ginger, and salt. Blend everything together until it’s completely smooth and creamy. You may need to stop once or twice to scrape down the sides of the blender to make sure everything is well combined.
Step 3: Make the Pecan Streusel
Set the sweet potato filling aside for a moment. Go ahead and preheat your oven to 350°F (175°C). Now, for that delicious crunchy topping! In a small bowl, add the chopped pecans, rolled oats, sugar, cinnamon, cardamom, ginger, and nutmeg. Give it a good whisk to combine all the dry ingredients. Next, add the cold, cubed vegan butter. Using a fork or your fingertips, cut the butter into the dry mixture until you have large, crumbly clumps. This streusel is going to add the perfect texture.
Step 4: Assemble the Pie
It’s time to bring it all together. Grab your ready-made pie crust. If you’re using a crust that isn’t pre-baked, you might need to par-bake it according to its package instructions first. Pour the smooth purple sweet potato filling into the crust and use a spatula to spread it out evenly. Then, generously sprinkle the pecan streusel over the top, making sure to cover the entire surface.
Step 5: Bake and Chill
Carefully place the assembled pie in your preheated oven. Bake at 350°F for 30-35 minutes. Once it’s done, remove the pie from the oven and let it cool completely on a wire rack. This is a really important step! After it has cooled to room temperature, cover it with plastic wrap and transfer it to the refrigerator to chill for at least two hours. Chilling overnight is even better, as it allows the filling to set up perfectly, making it easy to slice.
Step 6: Serve and Enjoy!
When you’re ready to serve, take the pie out of the fridge. Slice it up and serve as is, or take it to the next level with a dollop of coconut whipped cream and a little extra sprinkle of cinnamon. Now, sit back and enjoy the fruits of your labor. You’ve just made a truly spectacular dessert!
How To Store Leftovers
If you’re lucky enough to have any leftover pie, storing it is a breeze. The best way to keep it fresh is to cover the pie tightly with plastic wrap and store it in the refrigerator. It will stay delicious for about 3 to 5 days. You can store it whole in the pie dish or pre-slice it for easy grab-and-go treats throughout the week. The flavors actually meld together even more overnight, so it tastes just as good (if not better!) the next day.
This pie also freezes beautifully. For best results, I recommend pre-slicing the pie before freezing. Wrap each slice individually in plastic wrap and then place them in a freezer-safe container or bag. This way, you can just take out a single slice whenever a craving hits. It will keep well in the freezer for up to one month. Just let it thaw in the refrigerator for a few hours before enjoying.
Conclusion
And there you have it—a stunning, delicious, and Easy Purple Sweet Potato Pie with Pecan Topping that is sure to impress. This recipe proves that you don’t need complicated steps or ingredients to create a truly memorable dessert. From its vibrant purple hue to the creamy, spiced filling and crunchy pecan topping, every element works together to create a pie that is both comforting and exciting. It’s a fantastic addition to any collection of sweet potato recipes and a wonderful way to introduce a fun twist to a classic favorite. I hope you enjoy making and sharing this beautiful pie as much as I do!
FAQ
Can I Use Orange Sweet Potatoes Instead of Purple?
Yes, you absolutely can! If you can’t find purple sweet potatoes, regular orange sweet potatoes will work just fine. The pie will still be delicious, but it will have the traditional orange color and a slightly different, though equally tasty, flavor profile. The rest of the recipe can remain the same.
Is This Recipe Gluten-Free?
The filling and topping of this pie can easily be made gluten-free. The rolled oats in the streusel should be certified gluten-free. The main source of gluten would be the pie crust. To make the entire recipe gluten-free, simply use your favorite gluten-free premade pie crust.
What Can I Use Instead of Tapioca Starch?
If you don’t have tapioca starch, you can substitute it with an equal amount of cornstarch or arrowroot powder. All of these work well as thickeners and will help the pie filling set up properly. The texture might be slightly different, but it will still be delicious.
Can I Make My Own Pie Crust?
Of course! While this recipe calls for a premade crust to keep things simple, you are more than welcome to use your favorite homemade pie crust recipe. Just be sure to par-bake the crust before you add the filling to prevent it from getting soggy.
