This homemade purple sweet potato pie with gingerbread crust and pecan streusel is absolutely delicious! It’s a festive twist to an old-fashioned pie.
I don’t think Thanksgiving would be complete, at least for me, without some sort of sweet potato dish. Usually, we do a sweet potato casserole or candied yams. This year, since it’s only the four of us, I wanted to consolidate some dishes so we don’t have an overabundance of food to eat…I don’t know about you, but there are only so many days I can eat Thanksgiving leftovers!
When I saw these purple sweet potatoes at the grocery store, I knew I had to figure out some use them for. They have the most beautiful color and such a delicious flavor. Because they’re on the sweeter side, I thought they’d be perfect to use in a dessert. Instead of pumpkin pie this year, I’m making this homemade sweet potato pie with gingerbread crust and then topped it with a pecan streusel, that way I still get my sweet potato casserole fix!
These purple sweet potatoes are very similar to regular orange colored sweet potatoes and obtain their color naturally, the way cherries or raspberries do. They’re not sold everywhere and their reddish color skin is not always a clear indication of the purple hue inside. If you’re having trouble finding purple potatoes, you can use regular sweet potatoes in this recipe.
The best way to cook these potatoes is in the oven. Wash and dry your potatoes and wrap them in aluminum foil. Place in a 325F oven for 90 minutes or until thoroughly softened.
After they have cooled, remove the skins and mash the potatoes with the remaining pie ingredients.
The gingerbread crust adds a bit more spice and flavor than a regular crust and I think it complements the sweet potato nicely. After you have made and chilled the dough, roll it out between two pieces of wax or parchment paper. It makes it much easier to transfer to the pie plate too. Just flip the rolled crust into the pie plate and remove the parchment paper. Carefully line the pie dish with the dough and then tuck the edges under so that you have enough dough to form the edge of the crust. You can use a fork to pleat the edges or use your fingers (like in the photo above) to scallop the edges.
When you’re finished shaping the crust in the pie plate, pour your sweet potato pie filling into the crust and bake at 350F for 55-60 minutes. Meanwhile, make your crumble topping. After the pie has baked for 20-25 minutes, remove the pie from the oven and sprinkle the pecan streusel on top. You can also cover the crust edges with aluminum foil to prevent it from getting too brown. Return to the oven and bake for an additional 30-35 minutes, until filling is firm and a toothpick inserted near the center comes out clean.
This homemade purple sweet potato pie with gingerbread crust is not only delicious, the beautiful color will surely amaze your family and friends! Hope you enjoy this yummy dessert! Have a wonderful Thanksgiving, friends!Print