Step 1: Prepare the Purple Sweet Potatoes

1. Preheat your oven to 375°F (190°C).
2. Wash and scrub the purple sweet potatoes, then pierce them a few times with a fork.
3. Roast for about 45–50 minutes until fork-tender. Alternatively, you can boil them for about 25–30 minutes until soft.
4. Let them cool slightly before peeling off the skins, then mash until smooth. You should have about 2 cups.

Step 2: Make the Pie Crust

1. In a large bowl, mix the flour and salt.
2. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Add ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
5. Roll out the chilled dough on a floured surface and place it into a 9-inch pie pan. Trim and crimp the edges as desired.

Step 3: Make the Filling

1. In a large bowl, whisk together the mashed purple sweet potatoes, brown sugar, melted butter, and eggs until smooth.
2. Stir in the heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.

Step 4: Assemble and Bake

1. Pour the filling into the prepared pie crust and smooth the top.
2. Bake at 375°F (190°C) for 40–45 minutes, or until the filling is set and slightly puffed. A knife inserted in the center should come out mostly clean.
3. Let the pie cool completely before slicing.

Step 5: Serve and Enjoy

Slice and serve with your favorite toppings like whipped cream, caramel, or toasted coconut flakes.