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Stokes Purple sweet potato pie with maple whipped cream

Stokes Purple sweet potato pie with maple whipped cream


1 (9-inch) frozen, pre-made pie crust, thawed

2 large Stokes Purple sweet potatoes (5 to 6 inches long), baked, peeled and roughly chopped
3/4 cup full-fat coconut milk
4 tbsp. butter
1 egg
1/2 cup plus 1 tbsp. sugar
1 tsp. cinnamon
1 tsp. sea salt
1/4 tsp. allspice
Seeds from 3-inch piece vanilla bean (or 1 1/2 tsp. vanilla extract)

1 cup heavy whipping cream
2 tbsp. maple syrup
Seeds from 1-inch piece vanilla bean (or 1/2 tsp. vanilla extract)
1/8 tsp. sea salt
Pecans, whole or crushed

Purple is the new orange with this modern twist on the classic sweet potato pie, featuring a hint of coconut.


Preheat oven to 350 degrees. Bake pie crust 15 minutes. Meanwhile, in blender container or food processor, blend sweet potatoes, coconut milk, butter, egg, sugar, cinnamon, sea salt, allspice and vanilla until smooth. If too thick to blend, add 1 to 2 tsp. coconut milk.

When crust is done, increase oven temperature to 425 degrees. Transfer pie crust to wire rack; carefully pour in filling. Smooth out top with spatula. Put pie back in oven and bake 15 minutes. Then, decrease oven temperature to 350 degrees and bake additional 15 minutes. When done, crust should be barely golden and filling should look set. Remove pie and allow to cool to room temperature on wire rack. Cover and refrigerate overnight.

Chill whisk and bowl from stand mixer (or regular bowl and whisk) in freezer at least 10 minutes. Pour heavy whipping cream, maple syrup, vanilla and salt into chilled bowl and whip on high until peaks form, about a minute. Store whipped cream in refrigerator up to 4 hours.

Before serving, allow pie to come to room temperature. Top pie with maple whipped cream and pecans. Slice and serve.

Photo: © 2018 Lori Fusaro