Dive into a sensory delight with the Whipped Purple Sweet Potato Pie, a dessert that defies convention and gravity with its vibrant color and feather-light texture. What makes this dessert a showstopper is the duo of the humble yet majestic purple sweet potato paired with the airiest whipped aquafaba—a culinary feat that renders a gratifyingly light yet decadent sweet, creamy filling. Leaning into its gluten-free roots, the crust of almond or oat flour provides a crisp complement to the lush filling, setting the stage for a dessert as aesthetically pleasing as it is satisfying.
Key Ingredients
At the heart of this pie are the illustrious purple sweet potatoes, gracing the dish with their inherent sweetness and nutritional abundance. Aquafaba, a surprisingly versatile chickpea brine, whips itself into a frothy marvel, introducing an unparalleled lightness to the filling. The trio of dragonfruit, beet, and butterfly pea flower powders imbue the pie with a striking hue and a host of antioxidants. Balancing richness with healthful indulgence, coconut cream enriches the pie and topping, ensuring each slice is as sumptuous as it is refined.
Recipe Information
Servings: 8-10
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes + at least 4 hours for chill time
What You'll Need
For the Crust:
1 ½ cups almond flour or oat flour (a nod to gluten-free preferences)
¼ cup coconut oil, solid state (for a butter-esque consistency)
1 tablespoon maple syrup (a pure and subtle sweetness)
A pinch of sea salt (to enhance and round out flavors)
For the Filling:
2 cups purple sweet potatoes, peeled, cubed (a vibrant base with a nutritional punch)
½ cup aquafaba (the miraculous vegan alternative to whipped eggs)
¼ teaspoon cream of tartar (stabilizes and volumizes aquafaba)
½ cup full-fat coconut cream, pre-chilled overnight (adds a silky, luxe quality)
1 teaspoon dragonfruit powder (for a pop of exotic color)
½ teaspoon beet powder (earthly color depth and nutrients)
½ teaspoon butterfly pea flower powder (mesmerizing blue-purple hues)
½ cup maple syrup or agave nectar (natural sweetening agents)
1 teaspoon vanilla extract (a deep and resonant flavor undertone)
½ teaspoon ground cinnamon (warming, complex spice notes)
¼ teaspoon ground ginger (adds a lively kick)
¼ teaspoon ground nutmeg (subtle warmth and spice)
A pinch of sea salt (unifies the filling's flavor spectrum)
For the Whipped Cream:
2 cans (14 oz each) full-fat coconut cream, chilled (for a sumptuously rich topping)
¼ cup powdered sugar, adjusted to preference (contributes to sweetness)
1 teaspoon vanilla extract (flavorful echo to the filling)
Garnish:
Lavender buds (optional, for a hint of floral elegance to finish)
Step-by-Step Instructions
Pro Tip: A touch more of the natural powders used in the filling can be whisked into the coconut whipped cream for a chic monochromatic look. Begin with a small amount and gradually increase to achieve the desired shade of purple. This will not only create a stunning visual but also infuse the whipped cream with subtle flavor nuances and additional antioxidants.
Warm the Oven:
Preheat your oven to a cozy 350°F (175°C).
Craft the Crust:
In a mixing bowl, combine the almond or oat flour with coconut oil, maple syrup, and a touch of salt to form the dough.
Press this foundation firmly into a 9-inch pie dish, ensuring uniform thickness.
Puncture lightly with a fork, then bake for 10-12 minutes till the crust takes on a golden patina; then let it cool to compose itself.
Steam the Sweet Potatoes:
Steam the cubed sweet potatoes until tender, about 15-20 minutes.
Allow the potatoes to cool at room temperature.
Elevate the Aquafaba:
In a clean bowl, beat the aquafaba with cream of tartar using an electric mixer until stiff peaks form (about 6-8 minutes).
Concoct the Color Paste:
In a bowl, mix the plant-based color powders with 1-2 teaspoons of water until they blend into a smooth paste radiating with purple hues.
Whisk the Filling to Fruition:
Combine the sweet potato with the coconut cream, color paste, and sweetener in a blender, processing until uniformly splendid.
Introduce the whipped aquafaba, folding it in with a touch gentle enough to maintain its fluffy texture.
Taste-test the filling before continuing and adjust the sweetness, spices, and tint to your liking.
Ensemble Assembly:
Pour the filling into the crust, smoothing into an even plane.
Bake until it sets with a slight wobble, about 35-45 minutes, then let it cool at room temperature before refrigerating.
Chill To Perfection:
To ensure the full spectrum of flavors and texture, chill the pie before serving for at least 4 hours, which helps the filling set to the perfect consistency.
Whip the Coconut Cream:
Using chilled equipment, beat the coconut cream; introduce sugar and vanilla until cloud-like peaks form.
Garnish and Serve:
With the pie set and serene, garnish with a dollop of whipped cream and finish with a light scattering of lavender buds for an aesthetic swoon-worthy presentation.
Pro Tip: Precision in the preparation of aquafaba can affect the pie's texture greatly; ensure the brine is whipped to a perfect, satiny peak. A vigilant eye during baking will preserve the delicately balanced mixture from over-setting or drying.
Tips
A chilled pie dish helps the crust to set quickly and prevents sticking. Consider chilling the dish before pressing in the crust mixture.
Allow your pie crust to cool completely before adding the filling to prevent sogginess.
If the crust edges begin browning too quickly during baking, cover them with foil to shield from over-browning.
Patience is paramount when folding the whipped aquafaba—rushing may result in deflation, robbing the filling of its airy splendor.
For a more vibrant color contrast, reserve some whipped coconut cream for dolloping on individual pie slices upon serving.
Savvy Storage: Store any remaining pie covered in the refrigerator, where it should keep for a few days—assuming you can resist the temptation to re-indulge for that long!
Admire The Visual Poetry
Pause to admire the visual poetry before you as the humble pie is elevated to a work of art. As each slice of the Whipped Purple Sweet Potato Pie graces the plates of your guests, notice as they reach for their cameras before their forks!
Each forkful is a luxurious descent into a dream-like purple haze, where the sweet notes of the vivid tuber meet the heavenly alchemy of coconut and spice. The creamy kiss of coconut whipped cream adorned with the tiniest lavender buds adds a final touch of floral refinement, solidifying this dish as the centerpiece of your culinary expression.
When that first forkful of the Whipped Purple Sweet Potato Pie meets eager taste buds, it will be clear that each moment invested in its creation was an act of love—a celebration of the natural wealth our earth offers, and the culinary creativity that honors it.
Nutrition Insights
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This dessert doesn't merely end the meal on a high note; it resonates with the health-conscious spirit of a modern lifestyle—zero cholesterol, heart-healthy fats, robust in fiber and antioxidants, and luxuriously gluten-free. The pie’s aesthetic appeal and rich nutrient profile remind us that choosing plant-based options can still cater to our longing for an indulgent treat.
