Purple Sweet Potato Pie with Vanilla Bean Coconut Cream and Spiced Pecans
Introduction
Welcome to this delightful recipe for Purple Sweet Potato Pie with Vanilla Bean Coconut Cream and Spiced Pecans. This unique and delicious dessert is sure to impress your family and friends. The vibrant purple sweet potatoes add a beautiful pop of color to the traditional pie, while the creamy vanilla bean coconut cream and crunchy spiced pecans take it to the next level. Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself to something extraordinary, this recipe is a must-try.
Ingredients
For the Purple Sweet Potato Pie:
– 2 pounds purple sweet potatoes
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1/2 cup evaporated milk
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the Vanilla Bean Coconut Cream:
– 1 can full-fat coconut milk
– 1/4 cup powdered sugar
– 1 vanilla bean
For the Spiced Pecans:
– 1 cup pecan halves
– 1 tablespoon unsalted butter, melted
– 1 tablespoon granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Steps
1. Preheat your oven to 375°F (190°C). Wash the purple sweet potatoes and pierce them with a fork a few times. Place them on a baking sheet and bake for 45-60 minutes, or until they are soft and easily mashed.
2. Remove the sweet potatoes from the oven and let them cool slightly. Peel off the skin and transfer the flesh to a large mixing bowl. Mash the sweet potatoes until smooth.
3. Add the granulated sugar, melted butter, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the bowl with the mashed sweet potatoes. Mix well until all the ingredients are combined.
4. Pour the sweet potato mixture into a prepared pie crust and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until the filling is set and the crust is golden brown.
5. While the pie is baking, prepare the vanilla bean coconut cream. In a mixing bowl, combine the solid part of the coconut milk (from the can) and the powdered sugar. Cut the vanilla bean lengthwise and scrape out the seeds. Add the vanilla bean seeds to the bowl and whisk everything together until smooth and creamy. Place the coconut cream in the refrigerator to chill.
6. To make the spiced pecans, preheat a skillet over medium heat. Add the pecan halves and toast them for a few minutes until fragrant. In a small bowl, combine the melted butter, granulated sugar, cinnamon, nutmeg, and salt. Pour the mixture over the toasted pecans and stir until the pecans are evenly coated.
7. Remove the pie from the oven and let it cool completely before serving. Serve each slice of pie with a dollop of vanilla bean coconut cream and a sprinkle of spiced pecans.
Variations
– Instead of purple sweet potatoes, you can use regular orange sweet potatoes or even butternut squash for the pie filling.
– For a gluten-free version, use a gluten-free pie crust or make a crustless pie by pouring the sweet potato mixture directly into a greased pie dish.
– Feel free to experiment with different spices in the pie filling, such as ginger, allspice, or cardamom, to add your own twist to the flavors.
– If you’re not a fan of pecans, you can substitute them with walnuts or almonds for the spiced nut topping.
Tips
– Make sure to prick the sweet potatoes with a fork before baking to prevent them from bursting in the oven.
– If you don’t have a vanilla bean for the coconut cream, you can use vanilla extract instead. Start with 1 teaspoon and adjust to taste.
– To make the pie even more decadent, you can drizzle some melted dark chocolate over the top before serving.
– Leftover pie can be stored in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap or foil.
Conclusion
Purple Sweet Potato Pie with Vanilla Bean Coconut Cream and Spiced Pecans is a dessert that will impress both visually and in taste. The unique purple sweet potato filling is creamy and flavorful, complemented perfectly by the smooth and aromatic vanilla bean coconut cream. The spiced pecans add a delightful crunch and a hint of warmth to every bite. Whether you’re serving this pie for a special occasion or indulging in a sweet treat for yourself, it’s a recipe that will leave a lasting impression.
FAQs
Q: Can I make the pie crust from scratch?
A: Absolutely! If you prefer to make your own pie crust, go ahead and use your favorite recipe or try a gluten-free crust if needed.
Q: Can I use canned sweet potatoes instead of fresh ones?
A: While fresh sweet potatoes are recommended for this recipe, you can use canned sweet potatoes as a shortcut. Just make sure to drain them well before mashing.
Q: Can I freeze the pie?
A: Yes, you can freeze the baked pie. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it in the refrigerator overnight before serving.
Enjoy this Purple Sweet Potato Pie with Vanilla Bean Coconut Cream and Spiced Pecans as a delicious and unique dessert that will have everyone asking for the recipe. Happy baking!
Purple Sweet Potato Pie with Vanilla Bean Coconut Cream and Spiced Pecans
A delightful dessert featuring a unique purple sweet potato filling in a pie crust, topped with creamy vanilla bean coconut cream and crunchy spiced pecans.
Ingredients
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2 pounds purple sweet potatoes
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1 cup granulated sugar
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1/2 cup unsalted butter, melted
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1/2 cup evaporated milk
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3 large eggs
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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1 can full-fat coconut milk
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1/4 cup powdered sugar
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1 vanilla bean
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1 cup pecan halves
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1 tablespoon unsalted butter, melted
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1 tablespoon granulated sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
Directions
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Preheat your oven to 375°F (190°C). Wash the purple sweet potatoes, pierce them, and bake for 45-60 minutes until soft.
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Peel and mash the sweet potatoes. Add sugar, melted butter, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well.
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Pour the sweet potato mixture into a pie crust and bake for 45-55 minutes until set.
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Prepare vanilla bean coconut cream by mixing coconut milk, powdered sugar, and vanilla bean seeds. Chill in the refrigerator.
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Toast pecan halves in a skillet. Coat with a mixture of melted butter, sugar, cinnamon, nutmeg, and salt.
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Let the pie cool, then serve slices with coconut cream and spiced pecans.
