Purple Sweet Potato Pie

Purple Sweet Potato Pie

I love when nature shows off and something so beautiful can also be so nourishing. Purple sweet potatoes are praised for being packed with antioxidants and are said to play a key role in the  longevity of the people in Okinawa, Japan. 

Today let's also praise them for being the star player in this pie! A dessert packed with antioxidants? Sign me up. 

This pie helps really shows up in flavor and with its beautiful deep hues. 

I cannot take credit for this flaky golden crust, I used this tried and true gluten free crust from Detoxinista, I have pasted the recipe below but you can also follow along on her site with picture descriptions here! 


9" pie pan 

high speed blender or food processor 


parchment paper 

aluminum foil 


Pie Crust

2 cups blanched almond flour 

1/4 cup tapioca flour 

1/4 tsp sea salt 

1/4 cup melted coconut oil 

2 tbsp maple syrup, at room temperature 

1 tbsp water


Pie Filling 

1lb purple sweet potato ( about 2 medium purple sweet potatoes ) , steamed 

1 full fat can coconut milk, refrigerated for 24 hours 

1/2 cup maple syrup 

2 tbsp Tapioca flour 

1 tbsp coconut sugar

1 tbsp lemon juice 

1.5 tsp vanilla extract

1 tsp fresh grated ginger 

1/2 tsp cinnamon 

1/4 tsp clove 

1/4 tsp sea salt 



Prepare the crust:

Preheat the oven to 350ºF and have an ungreased 9-inch pie plate ready. In a large bowl, combine the almond flour, tapioca starch, and salt, and whisk well to combine. Add in the melted coconut oil, maple syrup, and water, and mix until the dough sticks together, with a uniform texture.

Use your hands to scoop the dough into a ball, then transfer it to a large piece of parchment paper on the counter. Top the dough with another large piece of parchment paper, and flatten the ball slightly with your hands.

Use a rolling pin to roll the dough into a large circle, roughly 11- to 12-inches in diameter.

Once prepared cover only the exposed edges of the crust with strips of aluminum foil. You will bake the crust WITH the filling in it for 25 minutes and then 20 minutes without the foil. 



Prepare the filling:

Steam the purple sweet potatoes until a fork can easily pierce through. Once steamed and cooled, the peel should slide right off. Once peeled add them directly into blender. 

Open coconut milk can and scoop out only the hardened cream. Should be about 3/4 cup to 1 cup, and add to blender. 

Add maple syrup, coconut sugar, tapioca flour, vanilla extract, lemon, grated ginger, cinnamon, clove, and sea salt and blend on high until smooth and creamy. 

Pour filling over pie crust and smooth out. 

Bake for 25 minutes with the foil on the edges of the crust and then remove for the last 20 minutes of baking the pie. This will help prevent the exposed crust from burning. 

This is important. You must allow the pie to completely cool and set before slicing. Once cooled, slice and enjoy! 

Store leftovers in the fridge in a sealed container.