Whipped Purple Sweet Potato Pie

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)