Purple Sweet Potato Pie

I love baking pie for Thanksgiving, but I’m not really a pumpkin pie fan so I like to switch it up from year to year. This year I had decided to make a sweet potato pie for two reasons, 1) because I live in a southern state, and 2) because they’re super yummy!

So off I went to the grocery store to purchase the ingredients needed. I walked in and what was the very 1st thing I stumbled upon? PURPLE sweet potatoes! I had never seen, or even heard, of purple sweet potatoes before, and since I have a number of family members who go bonkers for anything and everything purple, I just knew I had to get them. Purple Sweet Potato Pie - What a fun addition to the holiday table!

Items used to make this recipe:

(affiliate links)

• disposable food-safe gloves https://amzn.to/34uNggl

• food processor https://amzn.to/3sEOKwr

• large open star tip https://amzn.to/3BvGMdb

• large disposable pastry bags https://amzn.to/33xWWCK

• half sheet pan https://amzn.to/3uIhQ0w

• pure vanilla extract https://amzn.to/3ovS9fE

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Purple Sweet Potato Pie

makes 1 pie (9-inch)

Printable Recipe

Ingredients

For the Pie Filling:

• 1 pound cooked and peeled purple sweet potatoes (see cooking directions below)

• 12 once can evaporated milk

• 1/3 cup granulated sugar

• 2 large eggs

• 4 tablespoons unsalted butter, melted and cooled

• 2 teaspoons freshly squeezed lemon juice

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon fine salt

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1 unbaked 9-inch pie shell (try my easy recipe here)

For the Meringue Topping:

• 2 egg whites, room temperature

• 1/4 teaspoon vanilla bean paste

• big pinch of cream of tartar

• small pinch of fine salt

• 1/3 cup superfine sugar
  

Directions

To make the pie filling:

1. Preheat oven to 350F and place rack in lower center position.

2. In the bowl of a food processor, combine until completely smooth the peeled sweet potatoes, evaporated milk, sugar, eggs, butter, lemon juice, vanilla extract, cinnamon, salt, nutmeg, ginger, and cloves; scraping down the sides of the bowl as needed.

3. Pour mixture into prepared pie shell; place on a sheet pan and bake for 50-60 minutes or until set (a very slight giggle in the very center of the pie is fine).

4. Remove pie from oven and cool to room temperature before chilling in an airtight container for several hours (overnight is even better).

To make the meringue topping:

1. In a medium bowl or in the bowl of a stand mixer, place the egg whites, cream of tartar, vanilla bean paste, and salt; use a fork or whisk to mix the ingredients and break up the eggs until they're frothy.

2. Use a hand mixer or the whip attachment of a stand mixer to whip egg whites until they reach soft peaks; sprinkle sugar in slowly and continue whipping until the whites are glossy and they reach the stiff peak stage.

3. Place meringue in a large pastry bag fitted with a large round tip or large open star tip and pipe kisses around the top circumference of the pie; place under broiler for 2-3 minutes until meringue begins to brown on the edges, watching very carefully to prevent burning. Serve immediately.

Notes

• To bake purple sweet potatoes: wash potatoes and pierce with a knife or fork in several places to keep the potatoes from exploding in the oven. Place prepared potatoes in a baking dish and cover with foil; bake for 1 hour. Cool purple sweet potatoes, then peel skin off and discard - the skin should be easy to remove by hand or with a paring knife (you’ll definitely want to protect your hands with disposable gloves).

• DO NOT add meringue until just before serving - it’s highly hygroscopic and will become wet/watery if added too early.

• If you have a favorite sweet potato pie recipe, feel free to substitute purple sweet potatoes for the usual orange ones next time you make it.

• Topic for discussion at your next holiday gathering: Sweet Potatoes vs Yams. Although some people refer to sweet potatoes as yams, true yams are found in Africa and Asia. Just about every orange, yellow, and now purple-flesh “yam” sold in the US is actually a sweet potato.

Blueberry Delight Slab Pie

Blueberries are my favorite berry, especially tiny wild Maine blueberries. Here the delectable little orbs are featured in a triple-layer slab pie that can be made up to 3 days ahead of time. Alternatively, you can make the individual components separately and assemble everything a few hours before serving. Need to feed a crowd? The recipe can easily be doubled (see my notes below).

When brought to a gathering a few days ago, this was a hit. Several people told me they’d happily eat the entire batch. Requests for the recipe quickly followed. It’s a winner.

Start by making a simple crust from flour, melted butter, and finely chopped pecans. Bake and cool completely.

Next, spread the creamy vanilla filling on the crust.

Lastly, add the luscious homemade blueberry topping. That’s it - super simple.

To cut neatly, it’s best to press a sharp knife straight down, without dragging, then lift the knife straight up, wipe clean, and repeat. If you drag a knife through, the crumbly crust and creamy filling make a huge mess. Of course, it’ll still taste amazing, but it just won’t be very pretty.

Enjoy!

Items used to make this recipe:

(affiliate links)

• quarter sheet pan with cover https://amzn.to/2TVKWXS

• half sheet pan with cover (double recipe) https://amzn.to/3LtEEXE

• microplane zester https://amzn.to/38DludK

• lemon squeezer https://amzn.to/2TWLJb5

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Blueberry Delight Slab Pie

makes 24 servings (2x2-inch squares) *recipe may be doubled - see notes below

Printable Recipe

Ingredients

Crust:

• 1 cup all purpose flour

• 8 tablespoons salted butter, melted

• 3/4 cups finely chopped pecans

Filling:

• 4 ounces cream cheese, room temperature

• 1 cup confectioner’s sugar

• 3/4 teaspoons pure vanilla extract

• 1/8 teaspoon fine salt

• 1 cup heavy cream

Topping:

• 3 cups blueberries (fresh or frozen)

• 6 tablespoons granulated sugar (or more if needed)

• 2 tablespoons cornstarch

• zest of 1 lemon

• 2-3 teaspoons freshly squeezed lemon juice

Directions

To Make the Crust:

1. Preheat oven to 350F and place rack in center position.

2. In a medium bowl, combine the flour and melted butter together until no traces of dry flour remain.

3. Press the flour mixture into the bottom of a quarter sheet pan (9x13x1); sprinkle the chopped pecans evenly on top and press them into the soft flour/butter layer.

4. Bake crust in preheated oven for 30 minutes; remove from oven and cool completely.

To Make the Filling:

1. In a large bowl, use a hand mixer to whip the cream cheese, confectioners sugar, salt, and vanilla until very soft (several minutes); set aside.

2. In a medium bowl, use a hand mixer to whip the cream until stiff peaks form; add about 1/4 of the whipped cream into the cream cheese mixture and mix well.

3. Using a rubber or silicone spatula, carefully fold the remaining whipped cream into the cream cheese mixture until fully combined.

4. Spread mixture evenly over cooled crust; chill until ready to top.

To Make the Topping:

• In a large saucepan, combine the blueberries, sugar, cornstarch, and lemon zest over medium-high heat, stirring very frequently, until mixture reaches a full boil; stir constantly for 3 minutes before removing from heat.

• Stir in lemon juice and taste to see if the mixture is sweet enough (I used Wyman’s frozen wild blueberry - if the berries you’re using are more tart that the ones I used, you’ll need to add more sugar); allow mixture to cool completely.

• Spread blueberry filling evenly on top and chill. Serve cold.

Notes

• If you’re tempted to double the creamy filling (and you may very well be), use a 9x13-inch cake pan or casserole dish instead of a 1-inch tall quarter sheet pan.

• To double the recipe, use a 13x18x1 half sheet pan or a 2-inch deep half sheet pan if you make the creamy filling extra thick.

• Ideally, chill for several hours before serving.

• Can be assembled up to 3 days ahead.

• Cover before refrigerating to prevent flavor transfer.