This Okinawan Purple Sweet Potato Pie recipe is easy, wholesome, healthy, rustic, naturally sweet, and a showstopper for your next gathering or holiday dessert. It’s creamy, naturally super purple like a gemstone, and perfectly sweet with an earthy depth you won’t get from regular sweet potatoes. With its striking, gorgeous purple hue and buttery graham cracker crust, this pie brings a fun, elegant, and comforting twist to your Thanksgiving, Christmas, or any celebration table. It’s all-natural, easy for any home cook to create, and healthier than most traditional desserts.
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Of course, I was asked when I presented this purple potato pie to my guests, “Oh, this is an ube pie?” Actually, no. I made a Japanese Okinawan purple sweet potato pie recipe, and there is a significant difference. Ube is a yam, while this tuber…it’s a sweet potato. In fact, ube is not sweet at all and is not sold fresh in the States.
So when in need of purple comfort foods, Okinawan purple potatoes are literally the best. They are naturally quite sweet and the color is eye-candy. It’s so purple like an amethyst and the flavor is earthy, nourishing, sweet, creamy, and the definition of wholesome. No need for ube extract or ube halaya to create a stunning purple pie!
So while the tubers are completely different and the flavors are also not the same, it’s important to know the difference so some others don’t get the two mixed up.
What Is Okinawan Purple Sweet Potato Pie
Okinawan Purple Sweet Potato Pie is a not-too-sweet, comforting, and creamy dessert made from Okinawan purple sweet potatoes, a vibrant purple tuber originally from Japan but now commonly grown in Hawaii.
As it bakes, purple sweet potato pie has a naturally stunning, deep purple hue and a smooth, custard-like texture similar to traditional sweet potato or pumpkin pie, making it an awesome alternative and unique Asian Thanksgiving dessert recipe. It’s also not too sweet…delightfully balanced.
Unlike ube (Filipino purple yam), Okinawan sweet potatoes have a mild, earthy sweetness with nutty undertones, making them perfect for baking without the need for added food coloring or artificial extracts. The result is a beautifully balanced pie that’s both familiar and unique—a colorful twist on the classic holiday dessert.
I love this next to some banana pudding cheesecake on the dessert table, and I feel my work is done.
Why use Okinawan sweet potatoes?
They’re easy to find in most grocery stores, all-natural, and require no artificial flavoring, no food coloring, or extract. They create a gorgeous, naturally purple pie that tastes as good as it looks.
Okinawan Sweet Potato vs. Ube
| Feature | Okinawan Sweet Potato | Ube (Purple Yam) |
|---|---|---|
| Color | Vibrant lavender to deep purple | muted gray-purple |
| Flavor | Mild, earthy, and nutty with natural sweetness | earthy, not sweet, floral, vanilla notes |
| Texture | Creamy and starchy | Softer and more fibrous |
| Availability | Common in most grocery stores | Uncommon, Harder to find; often only in Asian markets, sold in powder form or frozen |
| Use in Baking | Perfect for pies, cheesecakes, and custards | Often used in Filipino desserts and ice creams |
Ingredients for Purple Sweet Potato Pie
Crust
- 1 ½ cups graham cracker crumbs (crushed finely, like sand)
- 5 tablespoons unsalted butter, melted
- Pinch of salt
Filling
- 2 cups mashed Okinawan sweet purple potatoes (baked and peeled)
- 6 tablespoons heavy whipping cream
- 1 whole egg plus 1 yolk
- ½ teaspoon vanilla extract
- 6 tablespoons white granulated sugar
- Pinch of salt
- Pinch of cinnamon or pumpkin pie spice (optional, for warmth)
Toppings
- Chantilly Whipped Cream
- Sweetened Coconut Flakes
- Toasted Coconut
- Chocolate shavings
- Condensed Milk
- Vanilla Sprinkles
Equipment
- Potato ricer or potato masher
- 8–9 inch springform pan
- Parchment paper
- 2 mixing bowls
- Spatula
- Whisk or Fork
Step-by-Step Instructions
1. Roast the Okinawan Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Wash the potatoes with the skin on and place them on a baking sheet. Cover lightly with foil or parchment paper.
- Bake for 45 to 50 minutes or until fork-tender.
- Let them cool slightly, then peel and mash until smooth using a potato ricer or masher.
2. Make the Graham Cracker Crust
- Mix the graham cracker crumbs, melted butter, and a pinch of salt in a bowl until evenly moistened. The texture should be like slightly wet sand.
- Line your springform pan with parchment paper (trace and cut a circle for the bottom, then line the sides).
- Press the crust mixture firmly into the bottom of the pan. Use the bottom of a glass or ramekin to press down.
- Bake at 350°F (175°C) for 8 to 10 minutes, then let cool completely.
3. Prepare the Filling
- In a mixing bowl, whisk together the cream, sugar, vanilla, salt, spice (if using), whole egg, and yolk just until combined. Do not overmix.
- Add the mashed sweet potato and gently fold until smooth and incorporated. Avoid overmixing to keep the texture creamy and fluffy or else it will become dense and rubbery. It’s ok if there are purple potato bits and it’s not smooth.
- Pour the filling into the cooled crust and spread gently.
4. Bake the Pie
- Bake at 350°F (175°C) for 30 minutes.
- Cool completely, then refrigerate before slicing. If you wish to garnish with sweetened coconut flakes, add them after removing the pie so they stick to the top.
- Serve with clouds of whipped cream on top, toasted coconut flakes, or condensed milk drizzle.
Tips for Success
- Don’t overmix the filling—this keeps the pie creamy and fluffy, not dense. I would rather have a pie with little chunks than an over-beaten filling mix that is gooey. Be aware to go gently when mixing this filling.
- Baking instead of boiling enhances the sweetness and color. If you boil the potato it’s going to be runny and diluted of color, flavor, and texture.
- Use parchment for easy release from your springform pan. Hello, mess-free!
- Store leftovers covered in the fridge for up to 4 days, or freeze for future gatherings.
- Be sure to use heavy whipping cream in the filling and fresh eggs.
Add Ins and Variations
- Swap heavy cream for coconut cream for a dairy-free version.
- Use sweet evaporated milk or condensed milk for a rich and very sweet version in place of the cream in the filling.
- Add shredded coconut or crushed macadamia nuts to the crust for extra island flavor.
- Top with whipped cream, toasted coconut flakes, or serve a la mode before serving.
Serving Suggestions
- Serve chilled or at room temperature.
- Top with generous clouds of whipped cream, matcha whipped cream, nuts, or sweetened toasted coconut flakes for a beautiful finish.
- Try it for breakfast with matcha tea or strong Vietnamese coffee. It’s less sweet and much healthier than other sweet breakfast options.
Common Questions
Can I use regular sweet potatoes?
Yes, but the flavor will be milder and the pie won’t have the striking purple color.
Can I substitute the cream?
You can use coconut milk, though flavor and texture will vary slightly.
Can I make it ahead?
Absolutely. It tastes even better the next day after chilling overnight.
This Okinawan Sweet Potato Pie is not only colorfully stunning but also simple, comforting, and full of natural flavor and benefits from the sweet potato. It’s the perfect dessert to introduce an Asian twist to your traditional holiday lineup — not too sweet, purple, and unforgettable.
Equipment
- Potato ricer or potato masher
- 9 inch springform pan 8-9"
- Parchment Paper
- spatula
- whisk or fork
Ingredients
Crust
- 1 ½ cups graham cracker crumbs crushed finely, like sand
- 5 tablespoons unsalted butter melted
- 1 Pinch salt
Filling
- 2 cups Okinawan sweet purple potatoes baked and peeled; mashed
- 6 tablespoons heavy whipping cream
- 2 eggs – 1 whole egg plus just 1 yolk
- ½ teaspoon vanilla extract
- 6 tablespoons white granulated sugar
- 1 Pinch of salt
- 1 Pinch of cinnamon or pumpkin pie spice optional, for warmth
Toppings (optional)
- Chantilly Whipped Cream
- Sweetened Coconut Flakes
- Toasted Coconut
- Chocolate shavings
- Condensed Milk
- Vanilla Sprinkles
Instructions
Roast the Okinawan Sweet Potatoes
- Preheat oven to 400°F (200°C). Wash the potatoes with the skin on and place them on a baking sheet. Cover lightly with foil or parchment paper.Bake for 45 to 50 minutes or until fork-tender.2 cups Okinawan sweet purple potatoes
- Let them cool slightly, then peel and mash until smooth using a potato ricer or masher.
Make the Graham Cracker Crust
- Mix the graham cracker crumbs, melted butter, and a pinch of salt in a bowl until evenly moistened. The texture should be like slightly wet sand.1 ½ cups graham cracker crumbs, 5 tablespoons unsalted butter, 1 Pinch salt
- Line your springform pan with parchment paper (trace and cut a circle for the bottom, then line the sides).
- Press the crust mixture firmly into the bottom of the pan. Use the bottom of a glass or ramekin to press down.Bake at 350°F (175°C) for 8 to 10 minutes, then let cool completely.
Prepare the Filling
- In a mixing bowl, whisk together the cream, sugar, vanilla, salt, spice (if using), whole egg, and yolk just until combined. Do not overmix.6 tablespoons heavy whipping cream, 2 eggs – 1 whole egg plus just 1 yolk, ½ teaspoon vanilla extract, 6 tablespoons white granulated sugar, 1 Pinch of salt, 1 Pinch of cinnamon or pumpkin pie spice
- Add the mashed sweet potato and gently fold until smooth and incorporated. Avoid overmixing to keep the texture creamy and fluffy or else it will become dense and rubbery. It's ok if there are purple potato bits and it's not smooth.
- Pour the filling into the cooled crust and spread gently.
Bake the Pie
- Bake at 350°F (175°C) for 30 minutes.
- Cool completely before slicing. Chill in the refrigerator if you want it served cold. If you wish to garnish with sweetened coconut flakes or sprinkles, add them after removing the pie so they stick to the top.Sweetened Coconut Flakes, Vanilla Sprinkles
- Serve with clouds of whipped cream on top, toasted coconut flakes, or condensed milk drizzle.Chantilly Whipped Cream, Toasted Coconut, Chocolate shavings, Condensed Milk
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