The Great Purple Sweet Potato Pie

Step 1

Preheat oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper.

Step 2

For crust, in a food processor combine the first seven ingredients (through salt). Process until combined and nuts are ground. Add 2 tablespoons water; pulse to incorporate. The mixture will be crumbly, but it should bind when pinched between your fingers. If it doesn’t, add another 1 tablespoon water and pulse to combine.

Step 3

Spoon mixture into prepared pan. Use the bottom of a bowl or a ladle to press it evenly into bottom of pan. Bake 20 minutes. Transfer to a wire rack and let cool to room temperature.

Step 4

For filling, place the whole sweet potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender when pierced with a fork. Place sweet potatoes under cold running water to cool. When cool enough to handle, slip off and discard the peels. Transfer sweet potatoes to a bowl, lightly mash them, then transfer to a food processor. Add milk, sugar, lime juice, and lime zest; process until smooth.

Step 5

Spoon filling over cooled crust and smooth with a spatula. Chill at least 1 hour before serving.

Step 6

For Blueberry Sauce, in a small saucepan combine blueberries, sugar, and 3 tablespoons water. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until blueberries begin to break down and the liquid is syrupy. Remove from heat. Stir in lime zest.

Step 7

To serve, release sides of springform pan from pie. Top pie with Blueberry Sauce.