The purple sweet potato is the cousin of the well-known orange sweet potato. It gets its purple color from anthocyanins and antioxidants.

Anthocyanins offer a host of wonderful medical benefits – from protecting the liver from inflammation to reducing uric acid (high in people with gout) and even reducing blood sugar levels (by increasing the secretion of GLP-1, which stimulates insulin secretion while reducing glucose production in the liver.)

I hope you enjoy this recipe as a refreshing departure from using traditional sweet potato or pumpkin.

In winter, I like desserts that are grounding and earthy – a purple sweet potato pie is exactly that.

In the recipe, I do not peel the purple sweet potato because the skin offers plenty of fiber – a master gut “sweeper” and hormone regulator. But, the skin will add a slightly astringent taste to the pie – so, if you have guests coming over who might be less health-conscious, peel the sweet potato.






Purple Sweet Potato Pie
Prep time
Cook time
Total time
Serves: 8
  • 2 medium purple sweet potatoes, unpeeled
  • 1 13.66-ounce can full fat coconut milk
  • ¼ cup maple syrup
  • Zest of 2 organic oranges
  • 1 cup freshly pressed orange juice
  • 2 tablespoons vanilla extract
  • 1 teaspoon freshly ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • 2 cups nuts of your choice; I used 1 cup hazelnuts and 1 cup walnuts
  • Dash of sea salt
  • ½ cup melted coconut oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon maple syrup
  • Coconut flakes
  • Toasted almond slivers
How To Make
  1. Preheat the oven to 400F.
  2. Cut the sweet potatoes horizontally in half and bake for 1 hour, or until soft when pierced with a fork.
  3. To make the crust, place the nuts and salt in the food processor and pulse until crumbly.
  4. Add all the other crust ingredients and pulse again until well integrated. Do not over-pulse as the crust will then become runny.
  5. Transfer the nut mixture to the pie pan and, using your fingers, spread it evenly all the way to the rim of the pan. Place in a freezer.
  6. Once the sweet potatoes are baked, cut them to smaller pieces and place in the food processor. Add all the filling ingredients and blend until a smooth paste develops.
  7. Remove the crust from the freezer and fill it up with the sweet potato mixture. Spread the mixture evenly and freeze for 5-6 hours before serving.
  8. Decorate the pie with coconut flakes and almond slivers.
  9. Serve chilled.
Food processor
9-inch pie pan