Purple sweet potatoes have a creamy texture and delicate, sweeter taste than their orange-fleshed cousins.
1 1/2 cups baked purple sweet potato
1 cup full fat coconut milk
3/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon ginger (optional)
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
3 tablespoons cornstarch
Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate.
Add the baked purple sweet potato, coconut milk, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth.
Pour the mixture into a 9-inch pan lined with a pie crust. May use a vegan store bought pie crust or My Homemade Flaky Vegan Pie Crust. Spread the mixture evenly with a spatula.
Bake for 1 hour. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
Anthocyanin is a flavonoid naturally found in red, purple and blue fruits and berries. In addition to being a potent antioxidant, anthocyanins may possess anti-diabetic, anti-inflammatory, anti-microbial and anti-obesity effects, in addition to helping to protect against cardiovascular disease and cancer, according to a study published in Food and Nutrition Research in August 2017.