If you’ve ever dreamed of a dessert that marries vibrant color with cozy, nostalgic flavors, this Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is destined to become your new favorite. The naturally brilliant purple sweet potatoes lend an eye-catching hue and a subtly sweet earthiness, while the luscious Swiss meringue topping brings a cloud-like texture and delicate sweetness that perfectly crowns each bite. This pie is not just a treat for your taste buds but a celebration of texture and color that’s sure to dazzle friends and family alike.
Ingredients You’ll Need
Simple, wholesome, and essential, each ingredient in this pie plays a crucial role in crafting its unforgettable flavor and texture. From the starchy creaminess of the purple sweet potatoes to the fluffy, glossy Swiss meringue, every element works in harmony to create a scrumptious masterpiece.
- 1 perfect pie crust (homemade flaky pie crust recommended): A sturdy yet tender base that holds all the flavors together with delicate flakiness.
- 1 pound Stokes purple sweet potatoes: These add their iconic vibrant color and naturally sweet, creamy texture to the pie filling.
- 1 cup light brown sugar: Adds a warm sweetness with slight molasses notes that deepen the pie’s flavor.
- 2 large eggs (room temperature): Bind the filling ingredients and help create a custard-like consistency.
- 3/4 cup evaporated milk: Contributes creaminess without adding excess liquid, perfect for smooth filling.
- 1/4 cup unsalted butter (melted): Enriches the filling with a velvety mouthfeel and subtle richness.
- 1 tablespoon vanilla extract: Elevates the natural sweetness and adds a fragrant warmth.
- 2 teaspoons pumpkin pie spice: Infuses the pie with cozy notes of cinnamon, nutmeg, ginger, and cloves.
- 1/2 teaspoon kosher salt: Balances sweetness and enhances all the pie’s flavors.
- 3 large egg whites (room temperature): Creates the airy base of the Swiss meringue topping with incredible volume.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites for a perfectly fluffy meringue.
- 3/4 cup granulated sugar: Sweetens and helps form stiff peaks in the Swiss meringue for that perfect finish.
How to Make Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
Step 1: Prepare the Pie Crust
Start by preparing half of your favorite homemade flaky pie crust recipe, forming it into a disk and chilling it in the fridge for at least 30 minutes. This chilling step is key to relaxing the dough which will help it roll out without shrinking.
Step 2: Roll and Fit the Crust
On a lightly floured surface, roll the chilled dough out to about 1/4 inch thickness and 2 inches wider than your pie pan. Transfer the dough to your pan, trim any excess edges, and crimp or decorate as you like. Don’t forget to poke the bottom with a fork to prevent unwanted air bubbles during baking.
Step 3: Chill and Blind Bake the Crust
Pop the crust into the freezer for at least 30 minutes. Meanwhile, preheat your oven to 425°F. Line the chilled crust with parchment or foil and fill with pie weights or dried beans to keep it from puffing up. Bake for 15 minutes, then remove the weights and bake an additional 5 minutes until the crust’s bottom starts to brown. Let it cool.
Step 4: Cook the Purple Sweet Potatoes
Preheat your oven to 400°F. Prick the sweet potatoes several times with a fork and wrap them individually in foil. Place them on a baking sheet and bake for about 1 hour or until they are perfectly soft throughout.
Step 5: Make the Sweet Potato Filling
Once the potatoes are cool enough to handle, scoop out about 2 cups of flesh into a blender. Blend it until silky smooth. In a large bowl, whisk the mashed sweet potato together with the light brown sugar, eggs, evaporated milk, melted butter, vanilla extract, pumpkin pie spice, and kosher salt until the mixture is velvety and well combined.
Step 6: Fill and Bake the Pie
Pour this luscious sweet potato filling evenly into your prepared pie crust. Bake at 400°F for 15 minutes, then lower the oven temperature to 350°F and bake for an additional 25 to 35 minutes. You’ll know it’s ready when the edges are set but the center still jiggles slightly, just like a classic custard pie. Allow the pie to cool to room temperature for about an hour, then chill it in the refrigerator for at least 2 hours before topping.
Step 7: Prepare the Swiss Meringue Topping
Set up a double boiler with simmering water. In a heatproof bowl, whisk together the egg whites, cream of tartar, and granulated sugar. Place the bowl over the simmering water and whisk constantly for about 3 to 4 minutes until the sugar dissolves and the mixture reaches 160°F. This ensures the meringue is safe to eat and silky smooth.
Step 8: Whip the Meringue
Transfer the mixture to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form and the meringue cools down, about 10 to 15 minutes. If it’s not quite stiff, place the bowl in the fridge for 10 minutes then continue whipping to perfect peaks.
Step 9: Finish the Pie
Spread the Swiss meringue generously over the chilled sweet potato pie, smoothing it evenly from edge to edge. Use a culinary torch to gently toast the meringue until it’s beautifully golden brown and slightly crisp on the outside, adding a stunning finish to this colorful dessert.
How to Serve Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
Garnishes
A sprinkle of cinnamon or freshly grated nutmeg on the meringue adds an extra layer of warmth and aroma right before serving. For a festive touch, adorn the pie with a few candied pecans or edible flowers that contrast beautifully with the purple filling.
Side Dishes
This pie stands out on its own, but if you’re serving it as part of a larger holiday or special meal, pair it with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to complement the sweet earthiness of the purple sweet potatoes. A cup of freshly brewed spiced tea also pairs wonderfully.
Creative Ways to Present
Consider slicing the pie into generous wedges and placing each slice on a rustic wooden board with accents like fresh herbs or a drizzle of honeycomb syrup. For an elegant flair, serve alongside mini meringue kisses in the same Swiss style to echo the topping’s texture and sweetness.
Make Ahead and Storage
Storing Leftovers
Store any leftover Purple Sweet Potato Pie with Swiss Meringue Topping in an airtight container in the refrigerator for up to 3 to 4 days. Make sure the meringue remains undisturbed to keep its fluffy texture intact.
Freezing
While the pie crust and filling can be frozen before adding the meringue, it’s best to prepare and serve the Swiss meringue fresh. Freeze the baked and cooled pie wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before topping with fresh meringue.
Reheating
To enjoy the pie slightly warmed, place slices in a low oven (around 300°F) for 10 minutes. Avoid reheating the entire pie as the meringue topping can soften or weep when exposed to heat. It’s truly best served chilled or at room temperature to appreciate its full depth of flavor and texture.
FAQs
What makes purple sweet potatoes different from regular sweet potatoes?
Purple sweet potatoes have a beautiful violet flesh that’s richer in antioxidants called anthocyanins, and they offer a subtly earthier, slightly nuttier flavor compared to the orange varieties. Their vibrant color really sets this pie apart visually and taste-wise.
Can I use store-bought pie crust for this recipe?
Absolutely! While a homemade flaky pie crust is recommended for the best texture and flavor, a good-quality store-bought crust can be a convenient substitute that still yields delicious results.
Why is cream of tartar important in the Swiss meringue topping?
Cream of tartar stabilizes the egg whites, helping them maintain volume and preventing the meringue from collapsing or weeping. It ensures that your Swiss meringue topping is perfectly fluffy and glossy.
Is it safe to eat the Swiss meringue topping raw?
Yes! Since this recipe involves gently heating the egg whites and sugar mixture to 160°F, the meringue is cooked and safe to eat. This process also helps dissolve the sugar for a smooth texture.
Can I make this pie vegan?
This particular Purple Sweet Potato Pie with Swiss Meringue Topping Recipe relies on eggs and dairy for structure and flavor, so it’s not vegan as written. However, you can experiment with vegan pie crusts, non-dairy milk, and aquafaba meringue alternatives for a plant-based version.
Final Thoughts
This Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is a gorgeous celebration of bold color and comforting flavors all in one slice. I promise it’ll wow anyone lucky enough to taste it, whether at a festive gathering or just a cozy night in. So grab those purple sweet potatoes, and get ready to whip up one of the most stunning and delicious pies you’ll ever make!
Print
Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delectable Purple Sweet Potato Pie features a creamy, spiced sweet potato filling nestled in a flaky homemade crust, topped with a light and airy Swiss meringue browned to perfection. The vibrant color of purple sweet potatoes makes this classic dessert visually stunning and irresistibly delicious—perfect for special occasions or a comforting treat.
Ingredients
Pie Crust
- 1 perfect pie crust (homemade flaky pie crust recommended)
Sweet Potato Filling
- 1 pound Stokes purple sweet potatoes
- 1 cup light brown sugar
- 2 large eggs (room temperature)
- 3/4 cup evaporated milk
- 1/4 cup unsalted butter (melted)
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
Swiss Meringue Topping
- 3 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
Instructions
- Prepare Pie Crust: Prepare one half of your homemade flaky pie crust recipe, form it into a disk, and chill in the fridge for at least 30 minutes to relax the dough.
- Roll and Fit Crust: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness and 2 inches wider than your pie pan. Transfer to the pan, trim excess dough, and crimp or decorate edges as desired. Poke the bottom with a fork to prevent air bubbles.
- Chill Crust: Place the pie crust in the freezer for at least 30 minutes to prevent shrinking during baking. Preheat oven to 425°F while chilling.
- Blind Bake Crust: Line the crust with parchment paper or foil, fill with pie weights or dry beans/rice, and bake at 425°F for 15 minutes. Remove weights and bake an additional 5 minutes until the bottom begins to brown. Let cool.
- Cook Sweet Potatoes: Preheat oven to 400°F. Prick potatoes with a fork and wrap in foil. Bake on a sheet for about 1 hour until very soft.
- Make Sweet Potato Filling: Scoop cooked sweet potato flesh into a blender and blend until smooth and creamy, about 2 cups. In a large bowl, combine mashed sweet potato, brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt. Mix until smooth.
- Fill Pie Crust: Pour the sweet potato mixture into the par-baked pie crust, spreading evenly.
- Bake Pie: Bake at 400°F for 15 minutes, then reduce heat to 350°F and bake for an additional 25-35 minutes until edges are set and the center jiggles slightly. Cool to room temperature for about 1 hour, then chill at least 2 hours before topping.
- Prepare Swiss Meringue: Set up a double boiler with simmering water. In a heat-safe bowl, whisk egg whites, cream of tartar, and sugar. Place the bowl over simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F, about 3-4 minutes.
- Whip Meringue: Transfer bowl to a stand mixer fitted with whisk attachment. Beat on high until stiff peaks form and the meringue is no longer warm (about 10-15 minutes). If not stiff, chill bowl for 10 minutes and continue beating.
- Finish Pie: Spread the Swiss meringue over the chilled sweet potato pie evenly. Use a culinary torch to toast the meringue to a golden brown, creating a beautiful finish.
Notes
- Make sure to use room temperature eggs for better blending and meringue formation.
- Chilling and freezing the pie crust helps prevent shrinking and ensures a flaky texture.
- Use a culinary torch carefully to avoid burning the meringue; an oven broiler can be used as an alternative to brown the meringue.
- Allow sufficient chilling time for the pie before adding meringue to help it set properly.
- Substitute regular pie weights with dry beans or rice if needed for blind baking.
