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purple sweet potato pie

Purple Sweet Potato Pie

The Stokes Purple Sweet Potato makes an eye-catching pie.
Course Dessert
Author Robin Asbell


  • 1 pie shell vegan, https://robinasbell.com/2014/11/vegan-chunky-pumpkin-streusel-pie/

  • 2 pounds Stokes Purple Sweet Potatoes
  • 1 cup unsweetened non-dairy creamer
  • 1 1/4 cup light brown sugar
  • 1/4 cup arrowroot
  • 2 tablespoons almond butter
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoons ground clove
  • 1/2 teaspoon salt
  • coconut sorbet or other non-dairy ice cream


  • Make the pie crust and chill until cold.
  • Halve and steam the purple sweet potatoes until very soft when pierced with a paring knife.
  • When cool enough to handle, scoop the flesh into a food processor bowl and puree, scraping down and repeating as needed. Add the non-dairy creamer, light brown sugar, arrowroot, almond butter, cinnamon, allspice, cloves and salt and process, scraping down and repeating as needed to mix well and make very smooth.
  • Preheat the oven to 375. Line the pie crust with foil and pour in pie weights or beans, then bake for 10 minutes.
  • Transfer the purple puree to the pie crust and spread out, smooth the top. Swirl your spatula decoratively, the swirls will keep their shape as it bakes.
    Bake for about 1 hour, until the pie is puffed in the center and a little cracked around the edges. Cool on a rack before slicing.