Recipes & Food Styling

Violet Sweet Potato Pie

One year ago on this Sunday, around this time of the day, I brought home sweet, beautiful Violet! Today is “Gotcha Day!” for this beautiful, wonderful darling angel who has brought just nothing but bundles of love and endless joy! I made this violet-colored Sweet Potato Pie for her to-day with purple sweet potatoes- called “purple stokes!” Will be making this again- SO Good! xx.

Purple – (or I like to call them “Violet”) –  Potatoes are a bit sweeter and starchier than the sweet potatoes to which we are accustomed. Purple stokes are loaded with beta carotene and anthocyanins, which is how they get their vibrant color. 

Make a Violet Sweet Potato Pie just like you would make a Sweet Potato Pie.   

Violet Sweet Potato Pie

2 medium-sized violet sweet potatoes, peeled and cut into 2-inch pieces

1/3 cup butter, softened

2 eggs

½ cup sugar

3/4 cup evaporated milk

1 teaspoon vanilla

½ teaspoon cinnamon

½ nutmeg teaspoon

2 pinches pink Himalayan sea salt

Place a pie crust in the pie plate.

Boil the violet sweet potatoes until they are tender when you poke them with a knife or fork. Use a fork to mash them. Set them aside to cool.

Preheat the oven to 375 degrees.  

In a bowl, cream the sugar and butter together. Add the eggs, milk and 2 cups of the mashed sweet potatoes; vanilla, cinnamon, nutmeg and salt. Mix all of the ingredients together until they are thoroughly combined.

Pour the ingredients into the crust.

Bake for about 30 to 35 minutes or until a knife comes out of the center clean.