Move over turkeys, the real gem of this Thanksgiving feast is purple sweet potato pie. It's gorgeous, deep purple hue is unlike any other delicacy on your holiday table. And the velvety, lightly spiced filling tastes as tantalizing as it looks. It’s seriously an irresistible treat. Good luck keeping your hands off of this beauty.
Purple Sweet Potato Pie
- Prep Time:40 mins
- Cook Time:1 hr 50 mins
- Total Time:2 hrs 30 mins
- 1 pound purple sweet potatoes
- 4 tablespoon butter
- 2 eggs
- 1/3 cup granulated sugar
- 12 ounce evaporated milk
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Pre-made pie crust
Clean the potatoes by rinsing them and lightly scrubbing dirt off the skins. Prick the potatoes with a fork.
Place the potatoes in a baking dish and cover with foil.
Bake at 400°F for 1 hour, until tender.
When cool enough to handle, use a knife to cut off the skins. Cut the potatoes into smaller chunks.
In a food processor add the potatoes, butter, eggs, sugar, evaporated milk, cinnamon, nutmeg, salt, vanilla, and lemon juice.
Blend until thoroughly combined.
Pour the filling into the pie crust and smooth.
Bake at 350°F for 45-50 minutes. The outer filling should be set and the middle a little wobbly. Let cool completely.
Right before serving, put a pile of mini marshmallows on top of the pie. Broil the pie 425°F until the marshmallows are perfectly toasty, about a minute. Watch them closely!