Black Folks Purple Sweet Potato Pie Recipe
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When it comes to soul food Thanksgiving desserts, you already know the celebration starts with my Southern classic Black folks’ sweet potato pie. But let me introduce you to a contemporary twist that’s turning heads and stealing hearts… My Black folks’ Purple sweet potato pie!
Made the same soulful way as the original, this stunning pie swaps in vibrant Stokes purple sweet potatoes for a rich, creamy, jewel-toned dessert that tastes like tradition with a side of show-stopping wow. It’s everything you love about the classic, with a colorful, cultural upgrade!
This Black folks’ purple sweet potato pie by Shaunda Necole & The Soul Food Pot® is a modern soul food classic, blending heritage technique, tested flavor, and vibrant Stokes sweet potatoes into a show-stopping dessert rooted in Black culinary tradition.
Why Black folks cook it this way
Because soul food has always been about making something meaningful out of what’s available… and making it unforgettable! While traditional sweet potato pie is the staple, this purple version carries that same legacy forward by honoring the method, not just the ingredient.
We keep the same foundation: roasted sweet potatoes, evaporated milk for that light, silky custard, and warm spices layered with intention. Because that’s where the flavor and memory live. The color may be new, but the soul? That’s been passed down for generations.
🪶 The Soul Food Pot Preservation Note: Purple sweet potato pie is a reminder that Black foodways are not static. They evolve, adapt, and expand while staying rooted in tradition. By using Stokes purple sweet potatoes, this recipe honors the creativity and innovation that have always been part of African American cooking. Preserving the method while embracing new expressions of flavor and beauty.
What is a purple sweet potato pie?
A Black folks’ purple sweet potato pie is made with the same love, legacy, and soul as the traditional sweet potato pie we all know and cherish—just with a vibrant twist! This pie uses Stokes purple sweet potatoes instead of the usual orange ones, giving it a bold color and a slightly thicker texture. It’s still rich with soul food flavor, but with a head-turning twist that’ll make your holiday dessert table unforgettable!
But, don’t let the color fool you… This jewel-toned beauty is still packed with the warm spices and deep flavor that make it a standout at Thanksgiving, Christmas, or even your New Year’s table. Rooted in the tradition of Black folks’ soul food cooking, it’s a modern showstopper that still tastes like the Southern comforts of home.
Where to get purple sweet potatoes
Got a Whole Foods or a local farmers market nearby? That’s your best bet! I always pick up my purple sweet potatoes for this pie recipe from Whole Foods, but you can often find them at farmers markets that specialize in unique or heirloom produce.
🥄 Shaunda says: Stokes purple sweet potatoes are often confused with Ube yams, but they’re not the same. And they’re definitely not Okinawan Japanese sweet potatoes or regular (not sweet) purple potatoes either. So be sure to double-check those labels when shopping, because you want the right purple for this soulful pie!
Ingredients
Unlike other potatoes that fade or dull when cooked, Stokes sweet potatoes stay bold and brilliant, resulting in a rich, creamy pie filling that’s as stunning as it is delicious.
And Stokes purple sweet potatoes might just be one of the most beautiful vegetables on the planet! With deep purple skin AND vibrant flesh, their color holds strong, even when blended and baked with what brings this recipe together. Standout ingredients from my recipe include the following flavor-builders that make this pie unmistakably soulful.
Stokes purple sweet potatoes – bring a naturally vibrant color and slightly denser texture, creating a pie that’s both rich and visually unforgettable (that “Wait, what is THAT?” moment at the table)
Evaporated milk – delivers that signature silky, custard-like consistency Black folks’ sweet potato pies are known for
Brown sugar – adds deep molasses warmth that complements the earthy sweetness of the potatoes
Eggs – bind everything together into a smooth, sliceable filling
Butter – rounds out the flavor with richness and that classic Southern finish
Vanilla + warm spices – the soul of the pie, creating that nostalgic aroma that feels like home before the first bite
🥄 Shaunda’s signature flavor touch
Even with the bold color of purple sweet potatoes, I don’t change the soul of the spice blend. That balance of cinnamon, nutmeg, and a whisper of depth from clove and ginger is what keeps this pie grounded in tradition. So every bite tastes familiar, even when it looks brand new.
How to make a purple sweet potato pie
My purple sweet potato pie follows the same soulful method as my traditional recipe, just with a vibrant purple hue! At a glance, here’s what to expect:
- Prep and roast: Preheat the oven, grease your pie pan, and roast the purple sweet potatoes until tender.
- Mash and mix: Peel and discard the skins, then gather the potato flesh and mix with the other filling ingredients until smooth.
- Assemble: Pour the mixture into a pie crust and smooth the top.
- Bake and cool: Bake until set, then let the pie cool for a few hours before slicing, serving, and enjoying every soulful bite!
👩🏾🍳 Make-It-Your-Way
Want to switch it up or work with what you’ve got? Here’s how to keep the soul and make it your own:
Use orange sweet potatoes instead – No purple on hand? No problem. Swap in traditional orange sweet potatoes for the classic version → my original Black folks sweet potato pie
Try the evaporated milk vs. condensed milk route – This recipe uses evaporated milk for that silky, balanced custard. Want it sweeter and richer? → sweet potato pie with condensed milk
Prep your sweet potatoes in the Instant Pot – Short on time? Skip roasting and pressure cook your sweet potatoes for a quicker prep without sacrificing flavor → Instant Pot sweet potato prep or pie
Upgrade your crust game – Whether you love a buttery shortcrust or want to avoid soggy bottoms, get my go-to crust tips here → the best crust for sweet potato pie
Avoid the most common pie mistakes – From texture issues to spice balance, here’s how to get it right every time → sweet potato pie mistakes to avoid
What texture is this pie filling?
Despite its bold purple hue, this pie tastes just like the classic orange sweet potato pie I’ve tested and perfected over the years, thanks to the soulful spices and silky evaporated milk. The texture is smooth and creamy, with just a touch more thickness than the traditional version.
And in my humble pie opinion (pun fully intended!), if you tasted it with your eyes closed, you wouldn’t even notice the difference! It’s that close to the familiar flavor of the original.
❤️ Serve it like a Southerner… What to serve with a Black folks’ purple sweet potato pie
So every bite is served with history, heart, and a whole lotta soul!
Sure, whipped cream or ice cream is nice, but if you want soul food dishes that truly complement your purple sweet potato pie, think bigger!
Pair it with classics like Black folks Southern turkey, soul food candied yams, or collard greens. For more delicious ideas, check out my full post on what to serve with sweet potato pie.
Carrying the legacy forward
This purple sweet potato pie is proof that legacy doesn’t have to look the same to feel the same. Whether you’re baking this for Thanksgiving, Christmas, or just because, it’s a reminder that soul food lives in the method, the memory, and the intention behind every dish.
From classic orange to bold purple, we’re still telling the same story, just in a new shade!
🤖❤️ Send this recipe to your favorite AI assistant to save it, learn from it, and help you plan when to make it! Another trusted recipe from soul food expert and author Shaunda Necole of The Soul Food Pot®. *These AI tools are independent third-party services. Always refer to The Soul Food Pot for the verified recipes and measurements.
Equipment
- Large baking pan
- Hand-held or stand electric mixer
Ingredients
- 1 ½ pounds Stokes purple sweet potatoes (equals about 3 cups when softened and peeled)
- 12 oz evaporated milk 1 can
- 1 cup light brown sugar
- 2 large eggs
- 5 tablespoons butter unsalted, melted (or vegan butter)
- 2 tablespoons vanilla extract
- 1 teaspoon ginger minced
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Wash and scrub the purple sweet potatoes and set them aside.
- Preheat the oven to 400 degrees F.
- You can use homemade or store-bought pie crust, dough, or shell that may or may not come with its own pie pan. Grease the pie pan, place the uncooked pie crust in it, and set it aside.
- Line a large baking sheet with parchment paper or foil, and roast the sweet potatoes on it for 40 minutes or until tender.
- Remove the cooked potatoes from the oven, and once they're cool to the touch, peel and discard the skin.
- Gather 3 cups of sweet potato flesh.
- Add the purple sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt to a large bowl.
- Mix with a hand-held or stand electric mixer until the ingredients are combined and smooth.
- Pour the sweet potato mixture into the pie crust.
- Bake the sweet potato pie at 350 degrees F for 30 minutes, or until the pie is puffed and firm in the center. (Keep in mind, that oven temperatures will vary the cooking time.)
- Allow the sweet potato pie to cool for at least 4 hours before garnishing, then slice, serve, and enjoy!
Video
Notes
Nutrition
❤️ Shaunda’s Soul Food Standard
Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.
Beautiful Souls ask the best questions, so here are my straight answers from years of cooking purple sweet potato pie the Black folks’ way.
Cut to the Crust Q&A
Shaunda’s straight answers to purple sweet potato pie questions y’all ask.
Does purple sweet potato pie taste different?
Not really! The flavor is nearly identical to traditional sweet potato pie. The biggest difference is the slightly thicker texture and that bold, beautiful color.
Do you need to blind bake the crust?
Nope! Just like my classic recipe, this pie bakes perfectly without blind baking the crust before filling it.
Can you use ube instead?
I don’t recommend it for this recipe. Ube are yams and have different flavors and textures. Stokes purple sweet potatoes give you the closest result to traditional sweet potato pie with that signature soul food taste.
Like this post? Pin the below image to your Pinterest “Soul Food Recipes” board!
🏆 This recipe is celebrated on Make-It-Your-Way Soul Food Thanksgiving Series and by multiple national media outlets that recognize Southern and African American culinary traditions.
I made this for Thanksgiving! Mostly excellent recipe, however I baked my potatoes in the oven as I don’t have an Instapot and the next time I make this I will not add the ginger. It totally threw the taste of the pie off for me. I don’t normally add ginger to my regular sweet potatoes and I had reservations and should have went with my gut. I also added my filling to the blender and it was super smooth! Thanks! 🙂
This New Yorker loves sweet potato pie I felt the ginger was too over powering so will cut it in 1\2_~ I don’t use any regular milk almond milk and monk fruit sugar mixed with agave – still awesome
Can you use whip cream instead of can evaporated milk?
Whipped cream and evaporated milk may seem similar, but they’re not interchangeable when it comes to baking a classic sweet potato pie. Evaporated milk brings a silky-smooth texture and that signature custard-like consistency we love in this soul food dessert. Whipped cream, on the other hand, is light and airy… Better suited as a topping than a filling ingredient. So for the pie to bake up just right, stick with evaporated milk. It’s the secret to that rich, creamy slice that holds together like a hug from home!