Purple Sweet Potato Pie by
Inspired by barleyandsage.com
Ingredients
1 pie crust
1 pound Veggie Box purple sweet potatoes
1 cup light brown sugar
2 large eggs, room temperature
¾ cup evaporated milk
¼ cup unsalted butter, melted
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon kosher salt
Instructions
Preheat oven to 400˚F. Prick the purple sweet potatoes a few times with a fork and wrap in aluminum foil. Place on baking sheet and bake for 1 hour until cooked through and soft.
Scoop the flesh into a blender and blend until super smooth and creamy. You should have about 2 cups of mashed purple sweet potato.
Add 2 cups of mashed sweet potato, brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt to a bowl. Mix until fully combined and smooth.
Pour the purple sweet potato filling into the par baked pie crust.
Bake at 400˚F for 15 minutes, then reduce the oven temperature to 350˚F and continue to bake for 25-35 minutes until the edges are set and the center of the pie jiggles slightly.
Remove from oven and let cool to room temperature (about 1 hour). Then chill for at least 2 hours or until ready to serve.
Scoop the flesh into a blender and blend until super smooth and creamy. You should have about 2 cups of mashed purple sweet potato.
Add 2 cups of mashed sweet potato, brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt to a bowl. Mix until fully combined and smooth.
Pour the purple sweet potato filling into the par baked pie crust.
Bake at 400˚F for 15 minutes, then reduce the oven temperature to 350˚F and continue to bake for 25-35 minutes until the edges are set and the center of the pie jiggles slightly.
Remove from oven and let cool to room temperature (about 1 hour). Then chill for at least 2 hours or until ready to serve.