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
Scale
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.
