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Purple Sweet Potato Pie with Swiss Meringue Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 76 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fill Pie Crust: Pour the sweet potato filling evenly into the par-baked pie crust, spreading it smoothly to the edges.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

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Find it online: https://quickpantrymeals.com/purple-sweet-potato-pie-with-swiss-meringue-topping-recipe/