Sugar-Free Purple Sweet Potato Pie Recipe

Look no further than Chef Maverick Kelly‘s signature purple sweet potato pie recipe for a cool purple take on an irresistible Southern staple. In less than two hours, you’ll have eight vibrant slices of mouthwatering pie guaranteed to turn heads.

Don’t let its exotic purple hues fool you — this pie was crafted with nutrition and dietary inclusivity in mind. Because it calls for coconut milk, coconut palm sugar, agave, and date sugar, this recipe is sugar-free, gluten-free, soy-free, and vegan.

Plus, medical marijuana patients and recreational cannabis consumers can add a THC-infused twist by following the optional infusion instructions. With just one gram of cannabis flower, each of the eight pie slices will have roughly 10 mg of THC.

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Why You’ll Love This Recipe

Beyond impressing your friends and family with a naturally purple dessert, this pie stands out nutritionally from one made with orange sweet potatoes and run-of-the-mill pumpkin pies (don’t get us wrong, we love pumpkin pie, too).

Regular sweet potatoes and purple sweet potatoes are high in fiber and low in fat, each bringing roughly four grams of protein per cup to the table. Where they differ, however, is in the vitamins and antioxidants they contain.

While regular sweet potatoes, like carrots and butternut squash, are rich in beta-carotene, purple sweet potatoes have high concentrations of anthocyanins, giving them their signature purple color.

Fun fact: Anthocyanins are the same compound responsible for the purple leaves that grow on some cannabis plants.

So, why do anthocyanins matter? They pack many potential health benefits, from preventing cancer cells from spreading and lowering blood glucose levels to having anti-inflammatory properties.

Pair that with the fact that this recipe is sugar-free — unless you opt to substitute in brown sugar — and you’ve got a pie that tastes as great as it is great for your health!

Recipe Card

• Prep Time: 60 minutes
• Bake Time: 45 minutes
• Servings: 8
• THC per Serving: 10 mg

Ingredients

Pie Crust

Gather the following ingredients to make Chef Maverick’s original vegan pie crust. You may also substitute a storebought crust of your choice or use a non-vegan pie crust recipe.

• 1 1/2 cups of gluten-free flour

• 3 tablespoons of coconut palm sugar (or the sugar substitute of your choice)

• 1/2 teaspoon of salt
• 1/2 cup of ice water
• 1/4 cup of cold vegan butter
• 1/4 cup of cold vegetable shortening

Pie Filling

You’ll need the following ingredients for the signature purple pie filling. You may substitute the date sugar and agave for brown sugar or alternative sugar substitutes if preferred.

• 1 pound of purple sweet potatoes (roughly two medium-sized potatoes)
• 3/4 cup of coconut milk or cream
• 1/2 cup of date sugar (or the sugar substitute of your choice)

• 1/2 cup of agave (or the sugar substitute of your choice)

• 2 teaspoons of organic vanilla bean paste
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground ginger
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• 4 tablespoons of corn starch

• 4 tablespoons of vegan butter, melted

Cannabis Infusion (Optional)

Bring your pie to new highs with a cannabis infusion. The infusion is entirely optional, and we detail how you can make the same delicious pie without it at the top of the “Instructions” section.

• 1 gram of cannabis flower (use the Granddaddy Purple or Purple Kush strains to stick with the purple theme)
• 1 cup of vegan butter (substitute real butter if you prefer)

Instructions

Follow these steps to bake a perfect purple sweet potato pie. For an uninfused version of this recipe, set aside 4 tablespoons of melted butter and jump to Step 4.

Steps 4-9 cover Chef Maverick’s vegan pie crust recipe, which may be skipped if you use your own pie crust.

Step 1: Decarboxylate Your Cannabis Flower

Decarboxylating cannabis uses heat to activate the therapeutic cannabinoids in the plant. There are many ways to decarboxylate cannabis, from your oven to devices specifically designed for it (like the LEVO II).

Step 2: Infuse the Decarbed Flower With Butter

Once your flower is decarbed, infuse it with 1 cup of vegan butter. Check out our cannabutter recipe if you’re new to infusing cannabis with butter.

Step 3: Strain and Set Aside

You’ll need 4 tablespoons of your newly infused cannabutter for Step 10. Set it aside until then.

Step 4: Whisk the Dry Pie Crust Ingredients

In a large mixing bowl, whisk together all of the dry ingredients.

Step 5: Add Shortening and Butter

Cut the shortening and butter into the dry ingredients using a pastry cutter or fork.

Step 6: Use Water To Bring the Pie Dough Together

Drizzle 2 to 3 tablespoons of ice-cold water at a time and combine. Add small increments of water until the pie dough comes together. It should reach a  Play-Doh-like consistency when it comes together.

Add more water if necessary. Some gluten-free flours have different hydration requirements and will need more or less water.

Step 7: Shape the Dough Into a Ball

Dump the pie dough onto a lightly floured surface and shape it into a ball.

Use your hands sparingly; they warm the dough and make your pie crust less flaky and light.

Step 8: Roll the Dough

Roll the dough into a circle with a rolling pin and transfer it to a pie plate (parchment paper may be helpful). Don’t worry if it’s not perfect. You can fix any errors in the pie plate.

Step 9: Crimp the Edges and Set the Crust Aside

Push the pie crust around the dish to make it even, and crimp the edges.

Please note that gluten-free, vegan pie crust dough is more challenging than regular dough. This dough is more fragile, so be careful when transferring it to your pie plate. You can, however, trim off excess dough and press it into spots that may need repair.

Once the crust is placed in the pie plate, you may use it immediately or refrigerate it until ready. There is no need to pre-cook the crust.

Step 10: Steam or Bake the Potatoes

Steam your purple sweet potatoes in a steamer pot until they’re softened and the skin is easily removed. You may also bake them at an oven temperature of 400°F for 30-40 minutes or until they’re soft and the skin peels off easily.

Step 11: Mash the Softened Potatoes

Mash the softened potatoes with a fork. Alternatively, mix the softened sweet potatoes with an immersion blender or food processor.

Using a blender or food processor smoothens the mashed purple sweet potatoes and removes any stringy fibers so your pie won’t be stringy.

Step 12: Combine All of the Ingredients Except the Infused Butter

Combine all ingredients (except the infused butter) with the sweet potato mixture in a stand mixer or a large bowl. Beat the mixture on high speed until it’s well combined.

Step 13: Add the Infused Butter

Add 4 tablespoons of the cannabis-infused butter from Step 3 and combine it well. If you’re not using cannabutter, substitute for 4 tablespoons of regular, vegan butter.

Step 14: Pour and Spread the Pie Filling Into the Pie Shell

Once everything is combined, pour the filling into your pie shell and spread it evenly.

Step 15: Bake the Pie

Bake the pie at an oven temperature of 350°F for 45-50 minutes or until the center is slightly jiggly. If the crust begins to burn or brown too much, use a pie shield or cover the edges with aluminum foil for the last half of baking.

Allow the pie to cool on a wire rack for about an hour before serving. Once cooled, cut the pie into eight equal slices and serve each with vegan whipped cream (such as coconut whipped cream), if desired.

Notes From the Chef

• Chef Maverick used Better Batter Gluten Free All Purpose Flour when she made this recipe, but you may use other flours. Please note that your results may vary depending on your chosen flour.
• For dairy-free milk, you may use your choice of vegan milk. Chef Maverick recommends using full-fat coconut cream, coconut milk, or oat milk.
• You can substitute arrowroot for the cornstarch if needed.
• You can find date sugar, agave, and coconut palm sugar at most grocery stores.
• You may reduce the amount of agave and date sugar as needed for a less sweet version of this pie. As little as 1/3 cup of each should suffice.
• You can make this pie ahead of time and freeze it until it’s ready to use. Simply defrost it at room temperature and serve.
• After serving, you may store leftover pie in the refrigerator for up to five days.

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State

AlabamaAlaskaAmerican SamoaArizonaArkansasCaliforniaColoradoConnecticutDelawareFloridaGeorgiaGuamHawaiiIdahoIllinoisIndianaIowaKansasKentuckyLouisianaMaineMarylandMassachusettsMichiganMinnesotaMississippiMissouriMontanaNebraskaNevadaNew HampshireNew JerseyNew MexicoNew YorkNorth CarolinaNorth DakotaNorthern Mariana IslandsOhioOklahomaOregonPennsylvaniaPuerto RicoRhode IslandSouth CarolinaSouth DakotaTennesseeTexasUS Virgin IslandsUtahVermontVirginiaWashingtonWashington DCWest VirginiaWisconsinWyoming

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