Thanksgiving is next week! Can you believe it!?! September, October, November and December are my favorite months of the year, but last year they just went by way too fast and this year they are doing the same! My goal for next year? Try to slow down time and really appreciate the holidays. But I still have Thanksgiving and Christmas, so I’m celebrating Thanksgiving with this Sweet Talkin’ Purple Potato Pie in a Jar! 
I had made this Purple Sweet Potato Pie a few weeks ago, but I wasn’t happy that you couldn’t really see the purple color as well as I would have liked, so I thought that putting it in a jar would be a good idea – it shows off the purple AND makes for an excellent gift to give to guests. Just snap on the lid and send them home with dessert! 
This Sweet Talkin’ Purple Potato Pie in a Jar has a gingersnap crust and is topped with a Spiced Marshmallow Buttercream Frosting! And I’ve got the recipe right here, let’s start from the bottom up! 
- Crust:
- 3½ cups gingersnap crumbs (about 24-26 2" cookies)
- 6 Tb butter
- Pie:
- 1 large purple sweet potato
- ¾ cup evaporated milk
- ½ cup maple syrup
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ¼ cup butter
- Frosting:
- 2 cups salted butter, softened
- 2½ cups powdered sugar
- 1 jar marshmallow cream
- ½ tsp cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
- Preheat your oven to 350 degrees F, then wash and wrap your purple sweet potato in foil and roast for 90 minutes until soft.
- While roasting, prep your crust and frosting. For the crust, use a food processor or blender to break the gingersnap cookies into crumbs, then mix the crumbs with 6 Tb butter and spoon into the bottoms of each jar. If you have a double oven, you can blind bake the crust for 7-9 minutes at 350 degrees F, but do NOT preheat, stick the jars into the cold oven so the glass doesn't shatter. Set the jars aside when done.
- Next, whip up your frosting by creaming the butter with sugar in your stand mixer fitted with the paddle attachment. Then add your spices and once fully incorporated, use a spoon to carefully stir in the marshmallow cream. Chill in the fridge until ready to frost.
- When your sweet potato is done roasting, remove it from the skin. Then use a blender or food processor to mix together the sweet potato, evaporated milk, maple syrup, eggs, butter cinnamon, nutmeg, and salt.
- Pour your sweet potato mix on top of the gingersnap crust and bake for 30 minutes at 350 degrees F.
- When done, allow to cool, then top with the spiced marshmallow buttercream frosting and a few gingersnap crumbs.
- Enjoy!
Just as a tip, if I made these again, I would make them in shorter jars so that you can definitely get a full spoonful of crust, pie, and cream. Also, if you plan to use them as place settings or send them home with guests, tie a cute little tag around the neck! 
Or if you’d rather make a S’mores Pumpkin Pie, I’ve got the recipe right here. Or be sure to pin the next photo to Pinterest so you can keep the recipe for next year! 
And be sure to leave me a comment if you make it!
