Purple Sweet Potato Pie

'Molokai' or P40 sweet potato

Molokai sweet potato harvest

Purple Sweet Potato Pie


  • 1 1/2 pounds purple sweet potatoes, washed Molokai, Stokes or P40 variety
  • 1 Tbsp bourbon or maple syrup
  • 1 1/4 cups plain yogurt
  • 1/2 cup dark brown sugar packed
  • 1/4 cup dark molasses not black strap
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 5 egg yolks
  • 1 pinch salt
  • 1 9" deep dish pie shell
  • 1 cup pecans, chopped
  • 1 Tbsp maple syrup


  • Preheat oven to 350° F
  • Wrap sweet potatoes in foil and bake 1 to 2 hours.
  • Allow cooked potatoes to cool, but do not unwrap. (Refrigerate overnight if desired.)
  • Once cooled, remove foil and peel.
  • Measure out 1 lb, 3 ounces of potato into a bowl and reserve the rest for other use.
  • Add bourbon (or maple syrup), and mash with potato masher. Set aside
  • Preheat oven to 350º F degrees.
  • Place sweet potatoes in bowl (of a stand mixer with paddle if you have one) and beat until fairly smooth.
  • Add yogurt, brown sugar, molasses, cinnamon, nutmeg, yolks, and salt, to taste, then beat until well combined.
  • Pour batter into pie shell and place onto sheet pan. Sprinkle pecans on top and drizzle with maple syrup
  • Bake 50-55 minutes or until custard reaches 165-180° F.
  • Remove from oven and cool. Keep refrigerated after cooling.


I like to serve this with a dollop of bourbon flavored whipped cream perhaps with a shot or two of good bourbon whiskey.

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