If you are looking for a showstopper dessert that combines stunning color, rich flavor, and an elegant finish, the Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is your new best friend. This pie delivers a luxuriously creamy filling made from naturally vibrant purple sweet potatoes, enhanced with warm spices and a hint of sweetness. Topped with a glossy, cloud-like Swiss meringue that is perfectly toasted, it promises a delightful contrast of textures and a feast for the eyes. This recipe is not just delicious but also a wonderful way to impress guests with a unique twist on traditional sweet potato pie.
Ingredients You’ll Need
The magic of this pie starts with simple but thoughtfully chosen ingredients that work in harmony to create the beautiful color, creamy texture, and rich flavor the dish is known for. Each element plays a vital role in bringing out the best in this dessert.
- Pie crust: A homemade flaky pie crust is highly recommended for that perfect buttery and tender base.
- Purple sweet potatoes: These provide the natural vibrant purple hue and a creamy, sweet foundation for the filling.
- Light brown sugar: Adds a deep caramel sweetness that complements the earthiness of the potatoes.
- Large eggs: Used both in the filling and meringue to bind ingredients and create structure.
- Evaporated milk: Gives the filling a luscious, silky texture that’s not too heavy.
- Unsalted butter: Melted and folded in for richness and smoothness.
- Vanilla extract: Enhances every bite with warmth and sweet floral notes.
- Pumpkin pie spice: Brings cozy autumnal flavors with cinnamon, nutmeg, and cloves.
- Kosher salt: Balances sweetness and amplifies flavor depth.
- Egg whites: Needed for the Swiss meringue topping to create fluffy, stable peaks.
- Cream of tartar: Stabilizes the meringue and helps achieve perfect volume.
- Granulated sugar: Sweetens the meringue to glossy perfection.
How to Make Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
Step 1: Prepare Your Pie Crust
Begin by forming your homemade flaky pie crust dough into a disk and chilling it in the fridge for at least 30 minutes. This step is crucial as it relaxes the gluten for easier rolling and prevents shrinkage during baking.
Step 2: Roll and Fit the Crust
On a lightly floured surface, roll out the dough to about 1/4 inch thickness and a few inches wider than your pie pan. After transferring it into the pan, trim the excess and create a decorative edge if you like. Don’t forget to poke the bottom with a fork to prevent air bubbles during blind baking.
Step 3: Blind Bake the Crust
Chill the crust in the freezer for 30 minutes to help maintain its shape. Then, line it with parchment or foil, add pie weights or dry beans, and bake at 425°F for 15 minutes. Remove the weights and bake another 5 minutes until the crust base begins to brown. Let cool completely before filling.
Step 4: Cook the Purple Sweet Potatoes
Preheat your oven to 400°F. Prick the potatoes with a fork, wrap them in foil, and bake for about an hour or until they’re soft enough to mash easily. The natural purple color will intensify during this process.
Step 5: Make the Sweet Potato Filling
Scoop the softened potato flesh into a blender and puree until smooth and creamy. Combine this with brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and kosher salt in a mixing bowl. Stir until perfectly smooth and luscious.
Step 6: Bake the Pie Filling
Pour the filling into your prepared pie crust and bake at 400°F for 15 minutes. Lower the temperature to 350°F and continue baking for 25 to 35 minutes until the edges are set but the center still has a slight jiggle. Cool to room temperature and then chill for at least two hours before adding the meringue topping.
Step 7: Prepare the Swiss Meringue
Set up a double boiler with simmering water. Whisk egg whites, cream of tartar, and granulated sugar in a heatproof bowl over the water, stirring constantly until the mixture reaches 160°F and the sugar dissolves.
Step 8: Whip the Meringue to Stiff Peaks
Transfer the bowl to a stand mixer fitted with a whisk attachment and beat on high until the meringue forms stiff peaks and cools to room temperature, about 10 to 15 minutes. If it’s not stiff enough, chill slightly and continue whipping.
Step 9: Finish and Toast the Pie
Spread the Swiss meringue evenly over the chilled sweet potato pie. Use a culinary torch to toast the meringue until golden brown and beautifully caramelized, creating an irresistible finish that everyone will adore.
How to Serve Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
Garnishes
A sprinkle of cinnamon or a few toasted pecans on top of the meringue adds a lovely crunch and accentuates the warm spices in the pie. Fresh mint leaves can also provide a fresh pop of color to complement the purple sweet potatoes.
Side Dishes
This pie pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream, balancing the richness of the filling. For a festive touch, serve with a warm spiced cider or a cup of freshly brewed coffee.
Creative Ways to Present
Try slicing the pie into smaller, individual portions served on delicate dessert plates with a dollop of meringue piped artistically. For a rustic vibe, present the whole pie on a wooden board garnished with edible flowers or spiced nuts.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 3 days while maintaining its texture and flavor.
Freezing
You can freeze the pie without the meringue topping. Wrap the pie securely in plastic wrap and then foil before freezing for up to 1 month. Thaw overnight in the fridge and add fresh meringue before serving.
Reheating
Since the pie is best served chilled, gently reheat slices at room temperature for about 20 minutes if you prefer a less cold treat. Avoid reheating the meringue to preserve its texture and flavor. Instead, reheat the filling separately if needed.
FAQs
Can I use regular sweet potatoes instead of purple ones?
Absolutely! While the purple sweet potatoes give a vibrant color and subtle unique flavor, regular sweet potatoes will work just fine and produce a classic sweet potato pie taste.
What if I don’t have a culinary torch for toasting the meringue?
You can place the topped pie under a broiler for a minute or two but watch it carefully to prevent burning. Toasting adds flavor and visual appeal, but the meringue will still taste fabulous without it.
Is the pie crust necessary to be homemade?
While homemade flaky crust elevates the dessert, you can certainly use a good quality store-bought pie crust for convenience without sacrificing too much flavor.
How do I know when the pie is done baking?
The edges should be set and firm, while the center should jiggle slightly when you gently shake the pan. This ensures a creamy, smooth texture after cooling.
Can I prepare the Swiss meringue topping a day ahead?
Swiss meringue is best made fresh for optimal texture and shine, but you can prepare it a few hours ahead and keep it covered at room temperature. Give it a quick whisk before spreading if needed.
Final Thoughts
This Purple Sweet Potato Pie with Swiss Meringue Topping Recipe is truly a celebration of color, flavor, and texture all in one slice. From the naturally vibrant filling to the glossy, toasted meringue crowning the pie, every bite is a joy. I encourage you to give this recipe a try to charm your family and friends with something both unique and comforting. Trust me, it’s a dessert experience you won’t forget!
Print
Purple Sweet Potato Pie with Swiss Meringue Topping Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Purple Sweet Potato Pie with Swiss Meringue Topping is a vibrant twist on the traditional sweet potato pie, featuring naturally colorful Stokes purple sweet potatoes blended into a creamy, spiced filling. The pie is baked in a flaky homemade crust and topped with a glossy, golden-toasted Swiss meringue, adding lightness and texture to every bite. Perfect for a festive dessert or a special occasion treat, this recipe balances the earthiness of purple sweet potatoes with warm pumpkin spice and smooth, delicate meringue topping.
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, shape it into a disk, and refrigerate for at least 30 minutes to allow the dough to relax, making it easier to roll out without shrinking.
- Roll and Fit Crust: On a lightly floured surface, roll the chilled dough into about 1/4 inch thickness, making it approximately 2 inches wider than your pie pan. Transfer the dough carefully into the pie pan, trim excess edges, and crimp or decorate the edges as desired. Prick the bottom of the crust several times with a fork to allow steam to escape and avoid air bubbles.
- Chill Crust: Place the prepared pie crust in the freezer for at least 30 minutes to help prevent shrinking during baking. Meanwhile, preheat the oven to 425°F.
- Blind Bake Crust: Line the pie crust with parchment paper or foil, fill it with pie weights, dry beans, or rice for weight, and bake at 425°F for 15 minutes. Remove the weights and bake an additional 5 minutes until the bottom starts to brown. Remove from oven and let cool completely.
- Cook Sweet Potatoes: Increase the oven temperature to 400°F. Prick the Stokes purple sweet potatoes several times with a fork, wrap them individually in foil, and place on a baking sheet. Bake for about 1 hour or until the potatoes are very soft when pierced with a fork. Remove and let cool enough to handle.
- Make Sweet Potato Filling: Scoop out the flesh from the cooked sweet potatoes and blend in a blender until smooth and creamy, yielding about 2 cups. In a large bowl, combine the blended sweet potatoes with brown sugar, eggs, evaporated milk, melted butter, vanilla extract, pumpkin pie spice, and kosher salt. Mix thoroughly until the filling is smooth and well combined.
- Fill Pie Crust: Pour the sweet potato filling evenly into the par-baked pie crust, spreading it smoothly to the edges.
- Bake Pie: Bake the filled pie at 400°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 25 to 35 minutes more. The pie edges should be set, and the center should wobble slightly when gently shaken. Remove from oven and allow to cool to room temperature, approximately 1 hour, then chill in the refrigerator for at least 2 hours before adding the topping.
- Prepare Swiss Meringue: Set up a double boiler with simmering water. In a heatproof mixing bowl, combine the egg whites, cream of tartar, and granulated sugar. Place the bowl over the simmering water and vigorously whisk constantly until the sugar has dissolved completely and the mixture reaches 160°F, approximately 3 to 4 minutes.
- Whip Meringue: Transfer the warm mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form and the meringue cools to room temperature, which takes about 10 to 15 minutes. If the meringue isn’t stiff, chill the bowl for 10 minutes and continue whipping.
- Finish Pie: Spread the prepared Swiss meringue evenly over the chilled sweet potato pie. Use a culinary torch to carefully toast the meringue until it achieves a beautiful golden brown color, giving the pie a visually stunning finish and a subtle caramelized flavor.
Notes
- Using room temperature eggs ensures better incorporation and volume in both the filling and meringue.
- Blind-baking the crust prevents it from becoming soggy once the wet filling is added.
- If you do not have pie weights, dried beans or rice work well as alternatives for blind baking.
- Be sure the sweet potatoes are very soft before blending to ensure a creamy filling.
- Allowing the pie to cool fully and chill before adding meringue helps achieve the best texture and prevents melting of the topping.
- If you don’t have a culinary torch, you can place the meringue under a broiler for 1-2 minutes, watching carefully to avoid burning.
- Store leftovers covered in the refrigerator for up to 3 days.
