Purple Sweet Potato Pie

. Yield(s): Serves 8

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. 5m prep time

. 40m cook time

Ingredients
1 large purple sweet potato (Murasaki, Ube, Okinawa, Beauregard)
2 eggs
1 egg yolk
3 tsp pumpkin spice blend
1 tsp vanilla
1 (14 oz) can sweetened condensed milk
1/4 cup water
1 pie crust, store bought or homemade

Preparation

Preparation
1. Blind bake pie crust at 375° for 6-9 min, until bottom of pie dough is cooked through. Let cool.
2. Whisk eggs until bubbles congregate on top of themselves in a gentle foam.
3. Add water and condensed milk while whipping.
4. Add in vanilla and the spice blend and mix until smooth.
5. Slowly crumble cooked and cooled potato into mixture while mixing on high speed. Batter should be mixed until smooth and velvety.
6. Pour batter into awaiting pie crust.
7. Bake at 375° for 12 min. Then lower temperature to 350° and bake for an additional 35 min (until toothpick comes out clean).