There’s something truly enchanting about the vibrant hues and velvety texture of this Decadent Purple Sweet Potato Pie with Swiss Meringue. This stunning dessert is not only a feast for the eyes but also a delightful blend of flavors and textures that will captivate anyone lucky enough to take a bite. The rich purple sweet potato base offers natural sweetness and a creamy consistency, perfectly complemented by the light, airy Swiss meringue crown that adds a sophisticated touch to a comforting classic. Whether you’re looking to impress guests or indulge in a cozy treat yourself, this pie delivers an unforgettable experience in every slice.
Ingredients You’ll Need
To create this Decadent Purple Sweet Potato Pie with Swiss Meringue, you only need a handful of simple ingredients, each carefully chosen to bring out the best flavor, texture, and color. These essentials work in harmony to make sure every bite is rich, smooth, and beautifully balanced.
- 2 cups cooked and mashed purple sweet potatoes: Provides the pie’s vibrant color and naturally sweet, creamy base.
- 1 cup granulated sugar: Adds just the right amount of sweetness to the filling.
- 1/2 cup heavy cream: Brings a luscious richness and smooth texture to the pie filling.
- 1/4 cup unsalted butter, melted: Enhances flavor and adds moisture for a tender bite.
- 2 large eggs: Help set the filling perfectly while adding structure.
- 1 teaspoon vanilla extract: Lends a warm, aromatic note that complements the sweet potatoes.
- 1/2 teaspoon ground cinnamon: Offers subtle spiced warmth for extra depth.
- 1/4 teaspoon ground nutmeg: Adds a gentle nutty undertone that pairs beautifully with cinnamon.
- 1/4 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1 unbaked 9-inch pie crust: Provides a crisp, buttery base that holds the filling perfectly.
- 4 large egg whites (for meringue): Whipped to create that airy, glossy Swiss meringue topping.
- 1 cup granulated sugar (for meringue): Sweetens and stabilizes the meringue.
- 1/4 teaspoon cream of tartar: Helps maintain stiff peaks and smooth glossy texture in the meringue.
- 1 teaspoon vanilla extract (for meringue): Adds a final fragrance to the meringue topping.
How to Make Decadent Purple Sweet Potato Pie with Swiss Meringue
Step 1: Prepare the Oven and Pie Filling
Start by preheating your oven to 350°F (175°C) to ensure it’s ready for baking the pie. In a large bowl, combine your cooked and mashed purple sweet potatoes with 1 cup of sugar, the melted butter, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mixing everything until smooth and fully incorporated is key to achieving a silky filling with the signature vibrant color that makes this pie irresistible.
Step 2: Bake the Pie
Pour the luscious purple sweet potato filling into your unbaked 9-inch pie crust. Place it in the oven and bake for 45 to 50 minutes. The pie should be set but still slightly jiggly in the center—this ensures a perfect, custard-like texture once cooled. Baking carefully is crucial because you want to preserve that lovely creaminess without overcooking.
Step 3: Make the Swiss Meringue
While the pie is baking, it’s time to craft the crowning glory—the Swiss meringue. In a heatproof bowl set over a pot of simmering water, whisk together the 4 egg whites and 1 cup sugar constantly until the sugar dissolves and the mixture reaches about 160°F (71°C). This warming step is essential for safely dissolving the sugar and giving your meringue a smooth, stable texture.
Step 4: Whip the Meringue to Perfection
Transfer the warm egg white mixture to a stand mixer. Beat on high speed until it transforms into stiff, glossy peaks and the bowl feels cool to the touch. At this stage, beat in the cream of tartar and vanilla extract gently but thoroughly. This Swiss meringue will be silky, thick, and absolutely gorgeous, just waiting to be spread onto your pie.
Step 5: Top and Brown the Pie
Once the pie has cooled slightly, generously spread the Swiss meringue over the filling using a spatula. Create lovely peaks and swirls for an impressive look. To finish, use a kitchen torch to lightly brown the meringue, creating those golden tips that bring warmth and a slight caramelized flavor. No torch? No problem—place the pie under the broiler for 1 to 2 minutes, watching very carefully to avoid burning. Then, let the pie cool completely before serving to let the flavors settle and textures set perfectly.
How to Serve Decadent Purple Sweet Potato Pie with Swiss Meringue
Garnishes
To elevate each slice, consider garnishing with a sprinkle of toasted pecans or a dusting of cinnamon that mirrors the warm spices inside the pie. A few fresh mint leaves add a pop of contrast and an inviting freshness. Each garnish brings an added layer of flavor or texture without overpowering the luscious pie and its Swiss meringue topping.
Side Dishes
This pie shines brightest as the star dessert but pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. These sides add creaminess and a cool counterbalance, perfect after a hearty meal or during festive gatherings.
Creative Ways to Present
For an eye-catching presentation, serve individual slices on vibrant plates that highlight the pie’s rich purple color. Alternatively, create mini versions of the pie in tart pans for intimate gatherings. Adding edible flowers or drizzling a bit of warm caramel sauce can also make your Decadent Purple Sweet Potato Pie with Swiss Meringue truly stand out at any event.
Make Ahead and Storage
Storing Leftovers
Cover your pie tightly with plastic wrap or store in an airtight container and keep it refrigerated. It will stay delicious for up to 3 days, making it a perfect option to prepare in advance or enjoy as a treat the next day. The flavors meld beautifully overnight, and the meringue retains its texture when chilled.
Freezing
While it is possible to freeze the pie, freezing can change the texture of the Swiss meringue, making it less fluffy upon thawing. If you do choose to freeze, wrap the pie carefully in plastic and then foil, and thaw slowly in the refrigerator before serving. The pie filling holds up better to freezing than the topping, so consider freezing the pie un-topped and adding fresh meringue when ready to enjoy.
Reheating
To warm a slice, use a low oven setting (about 300°F/150°C) and gently heat for 10 to 15 minutes. Avoid microwaving as this can make the meringue rubbery or watery. Warm slices can bring back some of the freshly baked magic and soften the filling just right.
FAQs
Can I use orange zest or bourbon in the recipe?
Absolutely! Adding a splash of bourbon or a bit of orange zest to the filling offers delightful aromatic complexity and pairs wonderfully with the purple sweet potato’s natural sweetness. Just incorporate these during the mixing of the filling for best results.
What makes Swiss meringue different from other types of meringue?
Swiss meringue is unique because the egg whites and sugar are gently heated together before whipping. This creates a very stable and silky meringue with a glossy finish, making it ideal for a pie topping that holds its shape beautifully.
Can I prepare the meringue ahead of time?
Swiss meringue is best made fresh just before topping the pie to maintain its perfect texture and sheen. However, if needed, you can whip it and use within a few hours while storing it loosely covered at room temperature.
What type of purple sweet potatoes should I use?
Use freshly steamed or roasted purple sweet potatoes—they have the best color intensity and natural sweetness. Avoid canned or frozen varieties, which tend to be less flavorful and affect the consistency of the filling.
Is this recipe suitable for a vegetarian diet?
Yes! This Decadent Purple Sweet Potato Pie with Swiss Meringue is vegetarian-friendly since it contains no meat products. Just note that it uses eggs and dairy, so it is not vegan.
Final Thoughts
If you’re ready to impress with a dessert that’s as stunning as it is delicious, this Decadent Purple Sweet Potato Pie with Swiss Meringue is a must-try. Its beautiful color, irresistible creamy filling, and fluffy, golden meringue topping come together to create an indulgent treat that feels special every time. Trust me, once you make this pie, it will quickly become a favorite to share with friends and family—don’t be surprised if it becomes your go-to dessert for holidays and cozy nights in.
Print
Decadent Purple Sweet Potato Pie with Swiss Meringue
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Decadent Purple Sweet Potato Pie with Swiss Meringue is a vibrant, luscious dessert perfect for the fall and holiday seasons. Featuring a creamy, spiced purple sweet potato filling nestled in a flaky pie crust and topped with a silky, lightly toasted Swiss meringue, this pie offers a beautiful presentation and an irresistible combination of textures and flavors.
Ingredients
Pie Filling
- 2 cups cooked and mashed purple sweet potatoes
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked 9-inch pie crust
Swiss Meringue Topping
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pie Filling: Preheat your oven to 350°F (175°C). In a large bowl, combine the cooked and mashed purple sweet potatoes, 1 cup of granulated sugar, melted butter, heavy cream, eggs, 1 teaspoon vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix everything thoroughly until the filling is smooth and well incorporated.
- Pour and Bake the Pie: Pour the prepared filling into the unbaked 9-inch pie crust. Place it in the preheated oven and bake for 45-50 minutes. The pie is done when the filling is set but still slightly jiggly at the center, indicating a creamy texture.
- Make the Swiss Meringue: While the pie bakes, prepare the Swiss meringue. In a heatproof bowl placed over a pot of simmering water, whisk together the 4 egg whites and 1 cup granulated sugar. Continue whisking until the sugar is completely dissolved and the mixture reaches about 160°F (71°C) and feels warm to the touch.
- Whip the Meringue: Transfer the warm egg white mixture to a stand mixer and beat on high speed until stiff, glossy peaks form and the meringue is completely cool. Then, gently beat in the cream of tartar and 1 teaspoon vanilla extract to stabilize and flavor the meringue.
- Top and Brown the Pie: Once the pie has baked and cooled slightly, spread the Swiss meringue evenly over the top using a spatula, shaping peaks if desired. Using a kitchen torch, carefully brown the meringue until it develops a light golden color. If you don’t have a torch, place the pie under the broiler for 1-2 minutes, watching closely to prevent burning.
- Cool and Serve: Let the finished pie cool completely before slicing and serving to allow the filling and meringue to set perfectly.
Notes
- For best results, use freshly steamed or roasted purple sweet potatoes for a vibrant color and natural sweetness.
- The Swiss meringue topping adds a silky texture and beautiful presentation. If you don’t have a kitchen torch, broiling works but requires careful attention.
- For an extra flavor twist, consider adding a splash of bourbon or some orange zest to the filling.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
