Name: Purple sweet potato pie
Prep time: 10 min
Cook time: 55 min
Yield: 8
Ingredients: Crust; 15 oz. - Prepared pie dough, chilled and rolled to about 1/8 inch; Filling; 2/3 Cup - a2 Milk® Whole; 3 - Purple yams (Ube), peeled and sliced to 1 inch; 1 Tbsp. - Pumpkin spice blend; ½ Cup - Sugar; 4 Eggs; ¼ Cup - Butter, melted; 1 tsp. - Vanilla extract; ¼ tsp. - Baking powder; ¼ tsp. - Fine sea salt

Purple sweet potato pie

Difficulty

Easy

Preparation

10 mins

Cooking time

55 mins

Servings

Crust

15 oz. - Prepared pie dough, chilled and rolled to about 1/8 inch

Filling

2/3 Cup - a2 Milk® Whole

3 - Purple yams (Ube), peeled and sliced to 1 inch

1 Tbsp. - Pumpkin spice blend

½ Cup - Sugar

4 Eggs

¼ Cup - Butter, melted

1 tsp. - Vanilla extract

¼ tsp. - Baking powder

¼ tsp. - Fine sea salt

Bring a 3 qt. pot of water to a boil and add the prepared yams. Cook until tender, about 20 minutes, drain and transfer to a mixing bowl.
Preheat the oven to 375 degrees with an empty baking sheet on the center rack.
Place the chilled, rolled pie dough into a pie tin. Lightly push the dough into the tin; crimp and trim the edges.
Combine the milk and spice blend in a small saucepan and place over low heat. Whisking frequently, heat the mixture until steaming. Do not boil.
Pour the warm milk mixture into the mixing bowl with the warm yams. Add the sugar and eggs. Using a hand mixer, blend until just combined.
Add the melted butter, vanilla, baking powder and sea salt. Mix until smooth.
Pour the filling into the prepared pie shell and bake on top of the pre-heated baking sheet for 20 minutes.
Cover the edges with foil. Reduce the heat to 350 degrees and bake the pie for another 15-20 minutes, just until puffed at the edges and a knife comes out clean.
To prevent cracking, do not overbake and allow the pie to cool on a rack. If baking ahead, cover and chill prior to serving.