Purple Sweet Potato Marrakesh Sitar Pie with Pecan Streusel | SpiceTribe
SpiceTribe Recipes Down Arrow

Purple Sweet Potato Marrakesh Sitar Pie with Pecan Streusel

    Chef Daniela Gerson

    Chef Daniela Gerson

    Chef Notes



    Purple Sweet Potato Marrakesh Sitar Pie with Pecan Streusel

    Chef notes

    It’s a very purple-licious riff off of the Southern classic sweet potato pie! Paired with a gingersnap curst and topped with a pecan streusel, it’s the ultimate comfort food dessert with a healthy twist!

    SpiceTribe Seperator


      • Filling

      • 2 pounds purple sweet potatoes
      • .5 cup butter, melted
      • 1 cup light brown sugar
      • 1 cup evaporated milk
      • 3 large eggs, beaten
      • 1 teaspoon vanilla extract
      • 1 teaspoon ube flavoring (optional – for color)
      • 1.5 tablespoons Spice Tribe Marrakesh Sitar
      • .25 teaspoon kosher salt
      • Crust

      • 10 ounces gingersnaps
      • 1 cup walnuts
      • 4 tablespoons brown sugar
      • 6 tablespoons butter, melted
      • Pecan Streusel

      • .25 cup of oats
      • .25 cup of pecans
      • .25 cup shredded coconut
      • 2 tablespoons of butter, melted
      • 2 tablespoons of brown sugar
      • 1.5 teaspoons Spice Tribe Marrakesh sitar
      • .25 teaspoon of salt
      Marrakesh Sitar Moroccan Blend

      Marrakesh Sitar Moroccan Blend

      SpiceTribe Seperator


      Step 1 -

      Preheat oven to 350 F. Pierce sweet potatoes several times with a fork all over and wrap each with aluminum foil. Bake in preheated oven until tender, 1 hr. – 1 ½hrs. Remove from oven and let cool.

      Step 2 -

      While sweet potatoes bake, place the gingersnap cookies in the bowl of a food processor and process until they are finely ground (about 2 cups). Add the walnuts and sugar; pulse to combine. Add the butter and pulse briefly again until everything is mixed together.

      Step 3 -

      Pat the crust into a deep 9-inch pie plate, and up the sides. Bake for 10-15 minutes (at 350 F), until firm and slightly darkened. Set aside to cool. Note: crust can be baked 1 day ahead. Store tightly wrapped at room temperature.

      Step 4 -

      Peel cooled sweet potatoes and discard skins. Using a food processor, handheld or stand mixer, pulse until smooth. Add butter, light brown sugar, evaporated milk, eggs, vanilla, ube flavoring (optional), Marrakesh sitar and salt. Puree until all combined and very smooth.

      Step 5 -

      Pour sweet potato mixture into prepared gingersnap pie shell. Bake in preheated oven until filling is set, about 50 minutes.

      Step 6 -

      Meanwhile, stir together oats, pecans, coconut, remaining 2 tablespoons brown sugar, remaining 2 tablespoons butter, Marrakesh sitar and salt.

      Step 7 -

      Remove pie from oven and sprinkle center with oat mixture. Return to oven; bake at 350°F until topping is lightly browned, about 10 minutes. Transfer pie to a wire rack to cool completely, about 4 hours.

      SpiceTribe Seperator
      Save this recipe

      Save this recipe

      Save this recipe

      Print this recipe

      Share this recipe
      SpiceTribe Seperator
      SpiceTribe Border Line

      Sign Up and get updates on New Products, Deals, Recipes & Chef Tips

        Your Cart
        Your cart is emptyReturn to Shop
          Calculate Shipping
          Apply Coupon