Purple Sweet Potato Pie

Cardamom, orange, and ginger perfume this delicious pie. The filling’s beautiful deep-purple color makes it a stunning dessert-table centerpiece, as striking to look at as it is satisfying to eat. 



  • pastry for 9" single-crust pie


  • 2 table-spoon of Purple Sweet Potato Powder
  • 8 tablespoons (113g) unsalted butter, melted
  • 1 cup (198g) granulated sugar
  • 1/2 to 3/4 teaspoon cardamom, to taste
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 teaspoon orange zest (grated rind)
  • 2 large eggs, room temperature
  • 1/2 cup (113g) whole milk, room temperature

Topping (optional)

  • Crunchy Granola, or your favorite granola
  • fresh thyme leaves


  • Preheat the oven to 375°F.

  • To prepare the crust: Roll the pie dough into a 13" circle and transfer it to a 9” pie pan. Crimp the edges of the dough so they stand above the pan’s rim. Refrigerate the crust while you prepare the filling.

  • To make the filling: Wrap each unpeeled sweet potato in foil and bake for 1 hour, until soft. To test for doneness, pierce a potato with a fork. If it pierces easily and feels soft, it’s done. If it’s still firm, bake for an additional 10 minutes. Remove from the oven and cool.

  • Leave the oven on and position a rack in the bottom third.

  • Once the potatoes are cool enough to handle, unwrap them and remove the skin.

  • Place the potatoes in a bowl and mash by hand. Or mix on low speed of your stand mixer, using the flat beater, until mashed.

  • Mix in the melted butter, then the sugar, cardamom, ginger, salt, and orange zest.

  • Add the eggs one at a time, mixing until combined, then stir in the milk.

  • Remove the crust from the refrigerator and pour in the filling.

  • To bake the pie: Bake the pie for 35 to 40 minutes, until the filling is firm. The internal temperature at the very center of the pie should be 190°F.

  • Remove the pie from the oven and cool it to room temperature; refrigerate it if you won’t be serving it immediately. Garnish individual slices with granola and fresh thyme leaves, if desired.

  • Storage information: Store the pie, covered, in the refrigerator for up to several days.